Editing Chicory (section)

==== Root chicory ====

Root chicory (''Cichorium intybus'' var. ''sativum'') has long been cultivated in Europe as a [[coffee substitute]].<ref name="Neverman4">{{cite web|author=Laurie Neverman|url=https://commonsensehome.com/chicory/|title=Chicory - The "Coffee Root" Plant|date=31 August 2018}}</ref> The roots are baked, roasted, ground, and used as an additive, especially in the [[Mediterranean Sea|Mediterranean]] region (where the plant is native). As a coffee additive, it is also mixed in [[Indian filter coffee]] and in parts of Southeast Asia, South Africa, and the southern United States, particularly in [[New Orleans, Louisiana|New Orleans]]. In France, a mixture of 60% chicory and 40% coffee is sold under the trade name [[Ricoré]]. It has been more widely used during economic crises such as the [[Great Depression]] in the 1930s and during [[World War II]] in Continental Europe. Chicory, with [[sugar beet]] and [[rye]], was used as an ingredient of the [[East Germany|East German]] {{Lang|de|Mischkaffee}} (mixed coffee), introduced during the "[[East German coffee crisis]]" of 1976–1979. It is also added to coffee in [[Spain|Spanish]], [[Greece|Greek]], [[Turkey|Turkish]], [[Syria]]n, [[Lebanon|Lebanese]] and [[Palestine (region)|Palestinian]] cuisines.<ref>{{cite web |url=http://www.turkish-cuisine.org/english/pages.php?ParentID=5&FirstLevel=53&SecondLevel=61 |author=Tijen İnaltong |title=Wild Herbs of Turkey |publisher=Turkish Cultural Foundation |access-date=2013-12-16 |url-status=dead |archive-url=https://web.archive.org/web/20130116115552/http://www.turkish-cuisine.org/english/pages.php?ParentID=5&FirstLevel=53&SecondLevel=61 |archive-date=2013-01-16 }}</ref>

Some beer brewers use roasted chicory to add flavor to [[stout]]s (commonly expected to have a coffee-like flavor). Others have added it to strong blond Belgian-style ales, to augment the [[hops]], making a {{Lang|nl|witloofbier}}, from the Dutch name for the plant.

The roots can also be cooked like [[parsnip]]s.<ref>{{cite book |last1=Nyerges |first1=Christopher |title=Foraging Wild Edible Plants of North America: More than 150 Delicious Recipes Using Nature's Edibles |date=2016 |publisher=Rowman & Littlefield |isbn=978-1-4930-1499-6 |page=57 |url=https://books.google.com/books?id=RwDHCgAAQBAJ}}</ref>

{{gallery|mode=packed
|Dried chicory root.jpg|Dried chicory root
|Chicory tea.jpg|Korean chicory tea made from dried chicory root
|Cafe du Monde canned coffee chicory blend.jpg|Coffee-chicory blend by [[Café du Monde]]
}}