Our chicory has gone to seed and has produced lovely light blue flowers. They stand out not only because of their unusual colour but also because they are held aloft on stems that are about a metre high.
I think we will let them produce seed to collect and then we might try to make some caffeine free coffee substitute from the roots.
Apparently the roots are washed thoroughly, chopped and roasted at 180c for between 45 minutes and an hour whilst stirring occasionally. The roots are ready when there colour changes to darkish brown and become brittle but fragrant.
Once cooled, the roots are ground in a blender to the size of coffee granules and are used like any other beverage, using one teaspoon per cup of water.
Has anybody tried home made chicory coffee?
If so is it worth the effort?
