cassie liversidge, homegrown tea, chicory, how to grow chicory, how to make chicory tea
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The Tea House Times Guest Blog featuring CASSIE LIVERSIDGE, Photo Credit: Mischa Haller

October 2014 Posts


  The Tea House Times Guest Blog - Cassie Liversidge
Blog Entry

Top Tea to Harvest this Month - Chicory by Cassie Liversidge

Sunday, October 5th 2014 @ 8:57 PM

Chicory (Chichorium intybus) is often seen growing wild in Europe and America and it is commonly referred to as blue dandelion. It has beautiful blue flowers that close up as the sun goes down.


You can use the root, flowers and young leaves of this plant to make a highly medicinal tea. Chicory is believed to help lower cholesterol and it is high in protein and vitamins A, C, B and K.


You can easily grow chicory from seed but it will take two or three years for chicory seeds to grow into a large enough plant to harvest for tea. Alternatively, buy a more established plant to grow on. You can grow chicory in a pot as long as it is at least 24 inches deep as it has a very long taproot. It is this taproot that you need to harvest to make into a tea.


You need to make a decoction of dried chicory root in order to extract the flavour from it. Place a small pinch of dried root and 1½ cups of water into a small saucepan, cover and simmer for ten to fifteen minutes. Then you strain the decoction through a tea strainer into a teacup to serve. You can add some flowers or leaves into the root decoction. It is a sweet tasting tea highly medicinal tea.

~Cassie Liversidge


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CASSIE LIVERSIDGE was born in the UK and studied fine art at Plymouth University. She grew up on her parents’ plant nursery, where her love of gardening began. Her debut book, Pasta Sauce! Grow Your Own Ingredients, came from a desire to share her passion for eating homegrown food and living in a more sustainable way. She lives and works in London with her husband and two sons, but spends time in New York each year. Cassie is author of Homegrown Tea, released March 2014. Visit her website at

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