Chicory was first consumed in Ancient Egypt, followed by Greece and Rome. It is a member of the (very large) Asteraceae family which includes asters, daisies, sunflowers, cornflowers, dandelions, chrysanthemums, radicchio and Belgian endive.
Chicory's culinary uses include the bright blue flower petals (sprinkled on salads), the leaves (as a bitter salad green) and the roots (which are baked and ground to powder). Ground chicory root is used as a caffeine-free coffee substitute, a sweetener or a fiber-rich ingredient added to hot chocolate, puddings, beers or baked goods. It is believed that the inulin found in the chicory root provides healthful fiber, promotes gut health, aids digestion and boosts the immune system. It is also a source of vitamins A, C and K. When coffee becomes too expensive (or its importation is blocked), chicory has been drunk as a coffee substitute. Some cultures blend chicory with coffee as a hot beverage.
Nineteenth and Early Twentieth Century kitchens, especially in Europe, may have stocked ground chicory powder as a common culinary ingredient—and stored it in an enameled steel canister like the one shown above. This canister, made in Turn-of-the-Century France, has seen decades of use—with just the right dents and dings to give it sublime antique character. The faded golden lettering contributes to a world weary demeanor.
If one doesn't use much chicory at home, this canister could still be useful—for cookies, pasta, dog treats, human treats, or as a place to stash something important (which you hope to find again). Click on the photo above to learn more about this handsome, character-rich culinary accessory.
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