Large Rooted or Coffee Chicory
Much used in Europe as a substitute for coffee, and large quantities of the prepared root are annually exported to this country for similar use. In the fall, the roots require to be taken up and cut in small pieces and put where they will dry, requiring the same treatment used in drying apples. When required for use, it should be roasted and ground like coffee.
Originally listed in: 1881 D.M. Ferry Catalog
Much used in Europe as a substitute for coffee, and large quantities of the prepared root are annually exported to this country for similar use. In the fall, the roots require to be taken up and cut in small pieces and put where they will dry, requiring the same treatment used in drying apples. When required for use, it should be roasted and ground like coffee.
Originally listed in: 1881 D.M. Ferry Catalog
Large-Rooted, or Coffee Chicory
Pkt., 5c; oz., 15c; ¼ lb., 40c; lb., $1.25
Originally listed in: Burpee's Annual for 1916
Pkt., 5c; oz., 15c; ¼ lb., 40c; lb., $1.25
Originally listed in: Burpee's Annual for 1916
Large Rooted or Coffee Chicory
The dried and roasted roots are used quite extensively as a substitute for and an adulterant of coffee. The young leaves make an excellent salad in early Spring. Sow seed as early as possible in Spring in drills about 2 ½ feet apart, and thin out 6 inches apart in the rows and cultivate. Pkt. 5C; oz. 15C; 2 oz. 25C; ¼ lb. 40c.
Originally listed in: Great Northern Seed Co. 1918
The dried and roasted roots are used quite extensively as a substitute for and an adulterant of coffee. The young leaves make an excellent salad in early Spring. Sow seed as early as possible in Spring in drills about 2 ½ feet apart, and thin out 6 inches apart in the rows and cultivate. Pkt. 5C; oz. 15C; 2 oz. 25C; ¼ lb. 40c.
Originally listed in: Great Northern Seed Co. 1918