How to Grow Chicory to Make Coffee

Brew coffee from homegrown chicory.

Chicory (Chicorium intybus) is a natural, caffeine-free alternative to coffee. When coffee supplies were limited during World War II, most U.S. "coffee" was made from chicory. The plant grows well throughout the United States and can often be seen as a wildflower growing along the roadsides, so it requires only minimal care. The leaves are also edible and can be used in salads.

Things You'll Need

• Chicory seed
• Coffee grinder

Instructions

1. Sow the chicory seed in the ground in mid-spring. The seed should be no more than 1/2 inch deep. Rows should be 18 inches apart. Chicory will grow in full sun or light shade. The optimum soil temperature for germination is 65-75° F. Growth should be visible within 7 to 21 days.

2. Water as needed until plants are growing well. Once established, they require little care.

3. Thin seedlings to leave one plant every 10 inches along the row. The leaves of the plants you pulled out can be used in salads.

4. Dig the roots at the end of the growing season. They should be about 6 inches in diameter and 10 inches long.

5. Wash the roots thoroughly to remove garden soil.

6. Dice the roots and bake them until dried, then grind them up for coffee. Chicory can be used alone for a hot drink, or mixed 40-to-60 with coffee.

Tips & Warnings

• If the chicory starts to flower, cut off the inflorescence to direct more energy to the root.

• In warm-winter locations, chicory may perform better when planted in the fall.

• Hard or rocky soil will cause the roots to branch or be deformed. Add lots of organic matter to the soil to alleviate this problem.

References

• Garden Action: How to Grow Chicory
• University of Arkansas Extension: Chicory
• Texas A&M University: Chicory

Resources

• A Modern Herbal: Chicory