Here’s a great DIY from this weeks featured blog, “The Survival Mom,” about the discovery of a simple, common weed that can be used to make coffee from chicory! ~MC
For several years, I’ve noticed a beautiful blue wildflower lining the road during the summer. It starts out looking like a weed, but when it blooms, the flower is the color of a Tanzanite gemstone. I’ve noticed that it also grows well along sidewalks, in gravel, or any other harsh environment you can think of. The plant is a dark green and is about 12-24 inches high. The bluish flower petals are flat at the ends, and slightly “fringed”. The leaves closest to the ground look exactly like dandelion. If you are looking for it on a sunny day, they are easy to see. But, on an overcast day or late afternoon, the flowers close up, and it’s harder to spot.
I decided to take some photos and find out what it was.
To my surprise, I found out it was chicory. I remembered hearing that it can be used to make a beverage similar to coffee, but wanted to learn more about it. I also wondered if it had any medicinal properties.
According to Peterson Field Guide to Medicinal Plants & Herbs, the root can be mixed with water to make a diuretic or laxative. It’s used homeopathically for liver and gallbladder ailments, it can lower blood sugar, and has a slight sedative effect. Chicory root extracts have been shown to be antibacterial, and its tinctures have an anti-inflammatory effect. You can learn how to make your own tinctures fairly easily.
Next, I wanted to find out what parts of the plant were edible and how to use it to make “coffee”. I learned that its root must be dried and roasted before making a hot beverage.