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City Farmer http://www.cityfarmer.info/
Byron Visitor Centre http://www.visitbyronbay.com/
Australian Disability Enterprises http://www.australiandisabilityenterprises.com.au/
Kitchen Gardeners http://kitchengardeners.org/
Bangalow Market http://bangalowmarket.com.au/
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| Herb of the Month |
| NAME: Chicory (Chicorium intybus) |
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| DESCRIPTION: A hard perennial shrub to 1.5m growing from a thick white tap root 20-60cm long. Above the ground the plant froms a rosette of large lower leaves that are club-shaped. The smaller upper leaves develop blue daisy flowers along the bristly stems. |
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| ORIGIN: Europe |
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| CULTIVATION: Propagation is by seed in spring. Likes sunny, well-drained location rich in organic loose material. |
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| USES: Very young leaves can be used in salads where they add a bitterness and blanched witloof can be used either in salads or as a cooked vegetable. Chicory is a great imune booster and can strengthen bones muscles and nerves. The large white root can be roasted and ground as a substitute for coffee. To make the leaves more palatable, the roots of 3-5 month established plants (foliage removed) are dug up and replanted into deep boxes of moist sand in a semi-dark place (e.g. shed). As the "witloof" grows up through the sand the leaves are blanched and the flavour is much milder. Chicorys blue flowers can be eaten and mage a great garnish. |
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| This information on herbs is provided free from Isabell Shipard's book "How can I use HERBS in my daily life?" Available from our bookshop. |
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| www.herbsarespecial.com.au |
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