Have you seen those cornflower blue blooms along the side of the road? Likely they are Chicory (Cichorium intybus). Chicory is a plant with alternate leaves that look like elongated dandelion leaves. Stems are hairy. As part of the Asteraceae family, the petals are ray-like. While I have only seen the blue flowers (to my knowledge), they can be white, blue to purple, or pink to red. This stunning flower is found throughout New England between June and October.
The leaves can be eaten. Younger leaves will be less bitter than larger, older ones. Bitter greens are good for the digestion, however. Historically, the roots have been roasted and used as a coffee replacement. While they don’t taste like coffee, the smoky, roasted flavor fills that gap. As always, be sure of your identification before eating.
Other members of this family include endive, escarole, and radicchio.
Resources:
-Go Botany, Native Plant Trust
-Botany in a Day by Thomas J. Elpel
-The Audubon Society Field Guide to North American Wildflowers, Eastern Region
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