Though the variety is generally cultivated for its roots, the leaves, when blanched, afford a salad even superior to some of the improved sorts before described.
Vilmorin mentions two sub-varieties of the Large-rooted or Coffee Chiccory; viz.:—
Brunswick Large-Rooted.
Roots shorter than those of the Magdebourg, but of greater diameter; leaves spreading.
Magdebourg Large-Rooted.
Roots long, and comparatively large; leaves erect.
After several years' trial, preference was given to this variety, which proved the more productive.
Sowing and Cultivation.—For raising Coffee Chiccory, the ground should first be well enriched, and then deeply and thoroughly stirred by spading or ploughing. The seeds should be sown in April or May, in shallow drills a foot apart, and the young plants thinned to three or four inches apart in the rows. Hoe frequently; water, if the weather is dry; and in the autumn, when the roots have attained sufficient size, draw them for use. After being properly cleaned, cut them into small pieces, dry them thoroughly in a kiln or spent oven, and store for use or the market. After being roasted and ground, Chiccory is mixed with coffee in various proportions, and thus forms a pleasant beverage; or, if used alone, will be found a tolerable substitute for genuine coffee.
The roots of any of the before-described varieties may be used in the same manner; but as they are much smaller, and consequently less productive, are seldom cultivated for the purpose.
It is an article of considerable commercial importance; large quantities being annually imported from the south of Europe to different seaports of the United States. As the plant is perfectly hardy, of easy culture, and quite productive, there appears to be no reason why the home demand for the article may not be supplied by home production. Of its perfect adaptedness to the soil and climate of almost any section of this country, there can scarcely be a doubt.