HERB - Fw: [SCA-Caid]Chicory Water

[sunshinegirl]

Thought I'd forward this from Caid.  Can anyone help?  I'm curious, so send
it to me, too!

Melandra, who always wanted to try chicory...

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> From: Edwin Hewitt <brogoose at pe.net>
> To: sca-arts <sca-arts at raven.cc.ukans.edu>; sca-caid at rogues.net
> Subject: [SCA-Caid]Chicory Water
> Date: Tuesday, June 01, 1999 12:43 AM
> 
> It is my understanding that Chicory, Chichorium Intybus, is native to
> Europe, and was used widely during the middle ages.  Coffee, by
> comparison
> was not introduced into Europe until the 1600's.  From the resources I
> have
> looked at, it is now growing wild in the South and East of the US, but
> most
> chicory is imported to the U.S  from France.  Other varieties include
> Belgian
> and Italian Chicory used for salads.  In France, Chicory is grown for
> its leafy
> shoots, called Witloof.  A particular variety, Magdeburg, is cultivated
> for its
> roots, and it is roasted for use in coffee.   From my limited research,
> I am unclear
> as to whether Chicory is the same as Endive or if it is a near relative.
> 
> Chicory water is referred to in "Don Quixote" by Miguel de Cervantes
> (circa:
> 1600 A.D.).  In part I, section VII after the joust with the windmills,
> Sancho
> and Don Quijote sleep.  Sancho sleeps better than Don Quijote because
> he,
> "was full of something more substantial than Chicory water."  In a
> footnote
> in my translation by Walter Starke, it is mentioned that chicory water
> was
> "a popular cooling drink for that age."  I am curious as to how it was
> made.
> Was it made from the roasted and ground roots like today's coffee
> additive?
> Or, was it made from the greens like tea?  Has anyone heard of it?  In
> Spanish
> Chicory is called Achicoria.
> --
> Edwin
> 
> If ignorance is bliss, why are so many people unhappy?
> ICQ# 16178412
> 
> 
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