Chicory Root Tea

I like it simple and stick to the raw or so-called unroasted chicory root tea. You can choose either one. The roasted chicory root version tastes more like coffee. You can use it the same way in a tea bag but it is more common to brew it like regular coffee. Try both and see which one you prefer.

Yes, but know that there is a fine line between roasted and burned chicory roots. Place the root pieces into a pan without anything else and keep over moderate to high heat. Stir the root, they will start to turn brown. When they look done (told you it's a fine line), take them from the heat and allow them to cool a bit. Take them to a mortar and pestle and grind your roasted chicory roots fine.

The roots can be purchased online at Etsy or sometimes they have them in stock on amazon too. Look out for USDA-approved roots. If you live in Europe, you are in luck because herbs and roots can be bought in pharmacies in half pound or quarter kg bags.

Yes in Europe, where the plant has a long tradition, you can find it during the summer months growing wild at the side of the road. It's considered a weed. It's also growing wild in North America in the cooler zones. Look out for blue flowers and it resembles a dandelion.

Please consult your physician.

If you have a ragweed or birch pollen allergy, you may be allergic to chicory too. In that case, don't consume chicory at all. Paul, my husband, has both, a birch pollen and ragweed allergy, so he can't have chicory at all.

The raw and un-roasted roots taste a bit bitter like plain flower roots, nothing fancy. Roasted roots taste more like coffee. I personally prefer the raw ones to roasted chicory but I might be an exception. I like all things not sweet and I enjoy bitter herbs, so if this is you, then you will probably prefer the unroasted version. I recommend trying out both.