Coffee Chicory Seeds
(Cichorium intybus) Biennial. 75-120 days to maturity.
Coffee chicory is a blue-flowered herbaceous biennial of the family Asteraceae. Coffee Chicory is native to Europe and Western Asia, and was introduced to the Americas in the late 19th century. Since its naturalization coffee chicory has been widely adopted for its many health benefits. The young leaves can be enjoyed as a vegetable or in a salad.
Coffee chicory is more widely known as a delicious coffee substitute. The fleshy hairy roots are ready to harvest in Fall. Once harvested, the roots are slow-roasted and ground. Not the real thing, but pretty darn close!
Growth Habit: Easy to grow, similar to that of lettuce greens.
Sun Requirements: Full Sun or part shade.
Soil Preference: Fertile, well-draining soil will give you the leafiest growth and healthiest roots.
When to Plant: Direct sow in Spring.
How to Plant: Plant seeds 1/4" deep in loose soil; keep the soil lightly moist until germination, which should occur in 10-14 days. Make shallow furrows in the soil spaces two feet apart.
When to Harvest: Young leaves can be eaten around 60 days. Roots are harvested in the Fall after 120 days.
How to Harvest: The crown should be approx 5-7 seven inches wide, and the taproot around nine inches long. Pull them up just like you would a carrot, wash them, and cook or roast them within a few days of harvest.