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| − | {{vegetable}} | [[Cookbook:Spices and herbs|Spices and herbs]]
| + | #REDIRECT [[wikipedia:Chicory|Chicory]] |
| − | [[Image:Groenlof (Cichorium intybus var foliosum).jpg|right|thumb|Large-leafed chicory (groenlof)]]
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| − | [[Image:Witlof en wortel.jpg|right|thumb|Witlof, roots exposed]]
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| − | '''Chicory''' is a bushy, perennial herb with blue or lavender flowers. Common chicory is also known as '''blue sailors''', '''succory''', and '''coffeeweed'''. The plant is cultivated and used as [[Cookbook:Endive|endive]] under the common names '''radicchio''', '''Belgian endive''', '''French endive''', or '''witloof'''. It is grown in complete darkness to keep new leaves tender and pale.
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| − | True (''Cichorium endivia'') is a species of chicory which is specially grown and used as a salad green. It has a slightly bitter taste and has been attributed with herbal properties. Curly endive and the broad-leafed [[Cookbook:Escarole|escarole]] are true endives.
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| − | The root of the chicory can be roasted, ground, and used as a [[Cookbook:Coffee|coffee]] substitute or added to coffee grounds. Although this was originally used as a cost-effective method to extend the use of the more expensive coffee, some prefer the taste. It can be purchased alone or pre-blended with ground coffee.
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| − | ==External links==
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| − | * [http://coffeetea.about.com/od/coffeesubstitutes/gr/chicory.htm Chicory Coffee - How Does it Taste?]
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| − | * [http://www.seedsofchange.com/market_growers/field_report_48.asp Chicory, endive, and other gourmet greens]
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| − | [[Category:Herbs and Spices|{{PAGENAME}}]]
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