Chicory Root Roasted Granules organic

[ 5026 ]
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per 1/4 Pound
Out of stock
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per Pound
Out of stock

Chicory, also known as ragged sailors, blue dandelion and horseweed is a wayside herb and forage crop with vibrant blue flowers.

The roasted root is used as an additive in stout beers and various specialty coffees in India, Africa and Asia. In the U.S., the roasted root is used as an alternative to coffee.

organic certificate information

quick look

information at a glance

approximate cups to one pound3.5
plant part usedrhizome - rootstock and flowering herb
processingchicory root roasted granules

buying & keeping

general guidelines and tips

storage tipsStore in an airtight container in a cool, dark place.
appearance & aromaDark color with an earthy, robust aroma.


try something new

cosmeticA strong brew can be used to “tea stain” fabrics or to help mask gray in dark shades of hair.
culinaryAdd to tea blends or brew as a coffee substitute. Brew as you would coffee grounds for a caffeine-free beverage.
safetyAvoid long-term or high consumption of this herb if you have a history of gallstones.

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[ decaffeinated green tea ]

[ decaffeinated green tea tip: Combine roasted chicory root granules with decaffeinated green tea for full flavor without caffeine.  ~ from Monterey Bay Herb Company ]

Combine with decaffeinated green tea for full flavor without caffeine.

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[ tea filter sock ]

[ tea filter sock tip: The use of a filter sock to brew chicory in tea or as a coffee substitute eliminates disposable waste.   ~ from Monterey Bay Herb Company ]

The use of a filter sock to brew chicory in tea or as a coffee substitute eliminates disposable waste.

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flavor profile

chicory root granules

Has an earthy flavor similar to coffee. In tea blends, chicory root pairs best with bold, green teas.

formulas & recipes

chicory root granules

coming soon

what else you should know

chicory root granules

Chicory, also known as blue dandelion and ragged sailors, is an attractive wayside simple that is native to Europe and now naturalized in North America. For centuries, its long taproot has been harvested to make a hot beverage, especially during times when coffee beans were scarce.

Chicory root contains oligofructose and inulin, two forms of soluble fiber that serve as a prebiotics to encourage the colonization of “friendly” bacteria in the gut. In fact, chicory contains the highest concentration of inulin that any other plant known. The herb is also a good source of vitamin C.

Background: Chicory was cultivated in ancient Egypt for its culinary and medicinal qualities, and is mentioned in ancient Greek literature. The leaves are similar to dandelion greens, and the root is dried, roasted and added to beverages. The French added it to coffee to subdue the stimulating effects of caffeine. Thomas Jefferson used the plant for ground cover, livestock fodder and salad greens. Chicory grows wild throughout North America, but was introduced in colonial times.

Description: A perennial plant, Chicory is found in gardens and in the wild throughout Europe and the United States. The long taproot and stems contain a milk-like, bitter fluid. Reaching heights from 3 to 5 feet, the bristled, rigid branches have dandelion shaped leaves, bright blue ray flowers and tiny brown seeds. Blooms appear as early as March in temperate climates, and from June through October elsewhere. Root harvesting is recommended form March through May.

for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
Before making any changes to your diet you should always consult with your doctor,
especially if you are pregnant, nursing or have existing conditions.