Here we go, with the third volume of Backyard Botanist! Eating foraged foods can feel great. As with any harvest, I would imagine. It's wild once you realize how many edible plants grow all around you. And that's what this segment is all about. So, let's get to it.
This edition surrounds the beautiful roadside Chicory (Cichorium intybus). 
You have most likely passed this plant many times without a second thought. It pops up along virtually every roadside in the United States. The herbaceous perennial grows up to 3 ft. (1 m) tall from one long taproot. Often, chicory is found bordering roadsides and in disturbed ground. It does not tent to colonize natural areas. I do a lot of hiking and I can honestly say that I've never encountered chicory in the forest.
Flower:
Chicory flower heads grow at the ends of stems in spike-like or branching form, widely spaced, alternating up along the flower stalk. They can be blue to purple, about 1.5 inches (4 cm) across, in numerous ray florets. The seeds are mottled brown with angled edges.
Leaves:
These are alternate 8 inch (20 cm) long and 2 inches (5 cm) wide leaves, starting with a basal rosette. They can be lobed but not quite symmetrical. Also, leaf margins will vary from plant to plant with some further apart and others closer together or less prominent.
Edible parts of this plant include the flowers, leaves, and roots.
Medicinal Uses:
Chicory, a bitter green that is rich in potassium and magnesium, is great for everything from salads to pasta. May aid in digestion, wound healing, stimulate appetite, relieve pain, and is high in inulin (a dietary fiber).
How To Harvest And Eat:
Most popularly, the roots can be roasted and used as a coffee substitute, or as a parsnip-like vegetable (more tender when young). Leaves can be eaten raw, like celery, and the roots and leaf buds are boiled and eaten. Roots tend to be less bitter when harvested before the plant is in flower. Chicory is also used as a cooking spice to flavor foods as well as beverages.
Warning:
Harvesting chicory from unpolluted sites and not overindulging is recommended. Also, the milky sap may cause skin irritation.
Sautéed Chicory Greens
Ingredients:
Several handfuls of fresh chicory leaves
1 small onion, or about a cup of wild onions
1 large garlic clove
Seasoning of choice
Gather chicory leaves while young and wash them well. Chop 1 small onion, or a small handful of wild onions (washed well). Next, chop 1 large garlic clove and sauté the two together until soft. Add the chicory greens and stir until evenly wilted. Season this delicious dish to taste and serve while warm. I like to add a little bit of lemon juice to this. I feel that the acidity if the lemon juice compliments the bitter greens as well as the garlic.
Chicory Salad with Walnuts and Parmesan
Ingredients:
1/2 cup coarsely chopped walnuts
1 tablespoon sherry vinegar
3 tablespoons walnut oil
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper
1/2 pound chicory, or other leafy green
1/4 cup shaved Parmesan
In a dry skillet, toast the walnuts over medium-high heat until fragrant. This typically takes about 2 minutes. Set these aside to cool. Then, in a small bowl, whisk together the vinegar, oil, mustard, salt and pepper, to taste. In a large bowl, toss the chicory with the dressing. Place this salad onto serving plates and top with the walnuts and shaved Parmesan.
And that will conclude this weeks edition of Backyard Botanist. As always, if you've enjoyed this or any of my other Backyard Botanist posts, please share with your friends and family. Also, I absolutely love seeing everyone try out my recipes and craft projects so don't forget to tag your photos #IvyandAmethyst #BackyartBotanist #MadeofStardust
Have a great week!