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By John Trott
The Virginia Naturalist
commonly used as a coffee substitutes. It occurs to me that / might have surrendered if by doing so I could get a cup of coffee.
Lettuce called curly endive comes from Chicory. It has a slightly bitter taste but is splendid in salads with other greens. The jagged leaves have the look and taste of Dandelion. Euell Gibbons has much to say about chicory in Stalking the Wild Asparagus. I recommend this book. A good paperback edition is available and libraries usually have several copies. Gibbons tells us how to make a concoction from Chicory flowers to sooth tired and inflamed eyes and how to manage the plant to produce leaves for salads and for cooking a “mess of greens."
Want to produce your own “coffee” from Chicory? Euell Gibbons tells you how. For now, I am satisfied to try to figure out how light and the progression of the day causes the periwinkle-blue flowers to open and close so many times.
Another introduced plant dominates fields and roadsides these August days: Queen Anne’s Lace. It is well named. I do not know which Queen Anne gave her name to this plant, but I do appreciate the lacey look of the heads of the greenishwhite flowers which may measure four or five inches across.
Carrots were developed from this bold and aggressive plant; if you do not believe me pull one from the ground and smell it. The odor of carrots is unmistakable. The root of Queen Anne’s Lace is tough and fibrous, i don’t recommend chomping down on it. Also the finely cut foliage of Queen Anne’s Lace is identical to that of the carrot.
Look closely at a head of these
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