Coffeeweed

(Photo by Rachel Dressler)

Blue daisy, wild bachelor’s button, blue sailor, blue or Italian dandelion, coffeeweed— all names for the wildflower which vibrantly lines our streetsides in the summertime. One of the few plants that flower from June until the first frost, Common Chicory (Cichorium intybus) has physical adaptations which allow it to persevere in unideal environmental conditions. Chicory stands proudly even during the driest spells of summer; like its close relative dandelion, its deep tap root allows it to reach water deep within the soil. Chicory can shine as a blue beacon, even amongst wilted wildflowers and crispy grass in dry, desolate soil. Proliferate and resilient, chicory can grow just about anywhere, and it thrives in unideal conditions and disturbed habitats like roadsides, pastures, and waste areas; although, it is not likely to invade native, undisturbed habitats. Thus, this non-native wildflower is not considered invasive, and flies, butterflies, bees, and other pollinators happily frequent its flowers.

Sprouting with tough, spiky stems, chicory can grow as tall as three to five feet high. When cut, its stem is hollow and produces a milky sap. Like dandelion, its deep root allows chicory to continue to grow back even after being cut down, making it mower-resistant. Thus, most people would merely disregard it as a weed [1].

Although chicory can be overlooked as simply a hardy weed, there is a rich history behind its blue bloom. In ancient Egypt, chicory was cultivated for its root. Its root has traditionally been used as a tea or in remedies to treat rheumatism, jaundice, and gout. Perhaps shockingly, chicory has been used as a coffee additive or substitute for centuries. In the 1600s, coffee became accessible to European markets across the continent. The mixture of coffee and chicory is thought to have originated in Holland, but it didn’t become common until it was introduced in France in 1801. By 1860, France was exporting over 16 million pounds of chicory.

In the U.S., coffee became the beverage of choice for colonial Americans as a result of the infamous British tea taxes. Also during the 1700s, France maintained settlements in North America and the Caribbean, establishing coffee plantations in Cuba and Haiti. In 1718, France founded the city of New Orleans at the mouth of the Mississippi River, effectively gaining crucial trading power in the south. By 1840, New Orleans was the second largest importer of coffee in the United States. Then, during the Civil War, Union naval blockades prompted Louisianans to add chicory to their coffee to make their supplies last. Although chicory doesn’t provide caffeine, its grounds tasted similar to coffee, and it was much cheaper. Chicory coffee has continued to be used during spells of coffee shortage or economic crisis, like the Great Depression of the 1930s [2]. Nowadays, chicory is still commonly used as a caffeine-free coffee alternative, and chicory coffee is still enjoyed particularly in New Orleans as a long-standing tradition.

The next time you’re driving and see stalks of vibrant blue blooms brimming the roadside, perhaps you will be reminded that this wildflower is much more than a weed. Who would have guessed that this rugged, yet unassuming wildflower has played a role in America’s caffeinated history?

[1] https://extension.psu.edu/chicory-weed-or-flower

[2] https://www.smithsonianmag.com/arts-culture/chicory-coffee-mix-new-orleans-made-own-come s-180949950/

Written by Faith Forry — September 1, 2021