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Chicory has been grown commercially for more than 150 years as a cheap coffee substitute. I used a certain chicory essence in my coffee and walnut cakes for the fete. The value of the leaves was discovered by a Belgian farmer living near Witloof in 1830, completely by accident. He was storing roots in his cellar, to get a higher price no doubt, when he noticed new white leaves shooting from the tops. He tasted them and found them moist, crunchy and slightly bitter. A horticulturist from Brussels' botanical garden refined the forcing process and "chicons" were being sold in Brussels' markets by 1846. However, forced chicory did not become widely popular until the Twenties and Thirties. |
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