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RE: Chicory: A Medicinal & Culinary Perennial (And How To Make Roasted Chicory Root)
Bitter is a very interesting taste. A lot of people don't like it until they learn to use it in ways that taste good!
It will still have a lot of benefits when blanching the leaves. Chopping up a handful of leaves and cooking them in a soup is really nice, and tastes really good.
I mix the roasted chicory root with coffee and really enjoy it that way. It makes the coffee richer and darker and I really like it. That would be a good way to try it for the first time.
That's really great to know, I always try to stay away from anything bitter, it seems like I should start giving it a bit of attention 😃
Mixing it with coffee sounds like a great way to "sneak" it in, I hope I enjoy it just as you do... It all about finding what works for me, I will just explore the "bitter" world a little, chicory looks like a great place to start...
It's amazing that not even a part of this plant is wasted!
it really is an interesting plant.
When we first got into diversifying the types of food we grow and gather I found the slightly bitter taste of some of the wilder lettuces and greens a bit overpowering. A bit at a time and I've now come to really enjoy them. :)
One step at a time, I will get used to it. Hopefully!