Although we recognize this plant with its lacy blue flowers growing alongside our highways and in empty fields, it is actually the root which we eventually identify with. Looking much like a turnip, the root is cut into slices, kiln dried, then roasted and ground in a similar manner to coffee. Although it has the appearance of coffee at this point, that is where the similarities stop! Chicory has bittersweet overtones and is definitely an acquired taste.

The primary use of Chicory has been as an inexpensive substitute for coffee, or as an extender in commercial grade coffee to keep down the cost of blends. Before the turn of the century, it was common practice not only to substitute Chicory for coffee, but chick peas, barley, oats and even ground acorns as well. In 1907, the Food and Drug Act became effective, requiring labels to state when a filler was employed, and the practice of undisclosed substitution began to decline. 1 lb.