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Edible
Plants - Wild Survival Guide
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CHICORY
Cichorium
intybus /
COMPOSITAE Sunflower family
Other
Common Names: Blue Sailors, Wild Succory |
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| Description:
Erect, branching, perennial herb 5-17 dm tall; long, deep
taproot; large clustered, coarsely toothed leaves growing from plant
base in spreading rosette; upper leaves small; flower bright blue;
flower heads up to 2.5 cm. Flowers usually close in bright sunlight.
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Location:
Widely distributed throughout North America; plains, waste places,
piedmont valleys, open fields and roadsides.
Season:
Primarily spring and summer.
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| Edible:
In spring, entire plant; spring and early summer, greens; root, in
all seasons.
Preparation:
Relative of the dandelion, prepares in much the same way. In spring
entire plant can be cut off just below rosette and used as potherb.
Fresh raw greens can be used for salads. Mature greens are better
cooked. Roots can be dug any time, washed and roasted until they
turn dark brown and snap easily. Roasted roots are ground and brewed
like coffee, but makes much stronger brew than
coffee beans.
Notes of Interest:
Chicory was introduced
from Europe. This plant is rich in vitamin A; also contains vitamin
C.
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