"Dave" wrote in
nk.net:

"FragileWarrior" wrote in message
...
Jack Schmidling wrote in news:1335m1ghpe81153
@corp.supernews.com:

FragileWarrior wrote:

From THE NEW AGE HERBALIST:
"Roast chickory root can be drunk as a coffee substitute..."

It is one of those myths that gets repeated in every book ad
nausiam.


What is?


Like second cuttings of rhubard are poisionous or horseradish
harvested in Spring will kill you.

But try it, you might like it... but I doubt it.

js


From WEEDS IN MY GARDEN:

"...When I was in New Orleans some years ago I found the beverage
made from
[chickory root] to my liking, particularly as a change from ordinary
coffee. I have since learned that one brand of coffee with chicory
as well
as pure chicory may be purchased locally. It makes an extremely dark
brew."



http://www.cooks.com/rec/view/0,1743...253205,00.html
DANDELION AND - OR CHICKORY "COFFEE"
Dig the roots. Scrub them thoroughly. Roast in slow (300 degree) oven
until
brown all the way through...several hours. Grind. Brew into "coffee"
type drink just as you would brew true coffee.


http://coffeetea.about.com/cs/coffee.../a/chicory.htm
"... Many coffee producers offer blends with up to 30% chicory, which
cuts down on the caffeine content of your cup. But many folk enjoy a
cup of 'coffee' made entirely from ground, roasted chicory."



Chicory is normally used as an extender when processed with ground
coffee.


Yes, yes, no one is debating that. They've been doing that as long as
there has been coffee, I think. The quote above mentions a 30% ratio
chicory:coffee. But it is also used to make a pure chicory coffee, too,
which I have been told was wrong and a myth. Apparently I wasn't wrong
nor is it a myth. In fact, there are many posts out there by people who
have had the coffee. Under either/both/all spellings.

[..]