Chicory
Cichorium intybus

A charming plant with azure-blue flowers, chicory has grown along the Nile River for 5000 years. Egyptians used chicory for the heart, and Romans believed it kept the blood pure. In France, chicory leaves are cooked and eaten like spinach. The root of this age-old plant is the part most commonly used, though. Early herbalists made a tonic from chicory root, said to protect the liver from effects caused by excessive coffee-drinking. Also called "succory," chicory root is best known today as a key ingredient in the famous coffee blends from New Orleans. The roasted root has an aroma like coffee, but chicory contains no caffeine, making it a satisfying alternative (or additive) to coffee and tea.

Commonly called: roasted chicory root