Chicory is a hardy herbaceous plant that provides a dual harvest, offering both bitter, nutrient-dense greens and a robust taproot prized as a caffeine-free coffee substitute. This versatile member of the Asteraceae family has been cultivated for centuries, yielding edible components from its foliage and its subterranean structure. Understanding the distinct harvesting and preparation methods for each part ensures you maximize the flavor and utility.
Harvesting Chicory Leaves and Greens
Harvest chicory greens when their characteristic bitterness is lowest, which generally occurs during cooler periods like early spring or late autumn. Harvesting before the plant bolts (sends up a flower stalk) is important, as this process significantly increases bitter compounds in the leaves.
To ensure a continuous supply, use the “cut-and-come-again” technique. This involves using clean shears to remove the outer, larger leaves while leaving the central growing point, or rosette, intact. Cut the leaves about one to two inches above the crown, allowing the plant to quickly generate new foliage.
If the leaves are excessively bitter, a brief blanching in boiling water can help degrade the compounds causing the sharp flavor. Wash the leaves immediately after cutting and use them fresh or cook them quickly to preserve their texture and nutritional content.
Harvesting Chicory Roots
The timing for harvesting chicory roots is determined by the plant’s energy storage phase. The preferred time is late fall or early winter, typically after the first hard frost has occurred. This cold signal causes the plant to convert starches into sugars and store them in the taproot, maximizing the concentration of the prebiotic fiber inulin. Roots harvested during the plant’s first year, before it has flowered, are considered the most desirable for roasting.
Extracting the root requires careful technique to ensure the long, carrot-like taproot remains intact. Use a garden fork or spade to loosen the soil in a wide circle, digging six to eight inches away from the crown to avoid slicing the root. Insert the tool deep, angling inward toward the center to gently lift the root out of the ground.
Once removed, trim the leaves from the crown and brush off the heaviest clumps of soil before moving to the preparation stage.
Processing and Preparing Chicory Roots
First, the roots require thorough cleaning to remove all traces of soil and debris lodged in their crevices. A stiff-bristled brush under running water is effective for scrubbing the root surface clean. Next, cut the cleaned roots into small, uniform pieces, aiming for a size no larger than a quarter-inch dice. Consistent piece size is important because it ensures the roots dry and roast evenly.
The cut pieces must be completely dried before roasting. This can be achieved by spreading them in a single layer to air-dry for several days or by using a dehydrator or an oven set to a low temperature, such as 150°F to 200°F. Once dried, the roots are ready for roasting, which develops the characteristic toasted, caramel-like flavor used as a coffee alternative.
Roasting is typically done on a baking sheet in an oven set between 300°F and 350°F, stirring frequently to achieve a rich, dark brown color, similar to that of roasted coffee beans. The process is complete when the pieces are brittle and emit a deep, nutty aroma. Finally, grind the cooled, roasted chicory pieces to a consistency matching coffee grounds, and store the finished product in an airtight container.