This chicory doesn't seem to know that summer has come and gone. It seemed to be pretty darn healthy when I saw it recently. I wonder if that has anything to do with it's reputation for making a relatively stout drink. I understand that one can roast the root of the plant and either drink it or use it as an additive for coffee. I doubt that I would go to all of the trouble to roast, grind and brew a cup but I wouldn't mind trying it. Maybe some day I'll be feeling all Ewell Gibbons (remember Mr. Grapenuts?) and I'll give it a try.
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