Chicory, Parsley and Sage
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Posted by Robert Dailey Jun 2, 2007 |
Chicory (Cichorium intybus). Chicory is a perennial and has blue flowers that somewhat resemble dandelion flowers. It will grow to five feet and is grown from seed. It likes full sun. Wild chicory is considered a weed in many parts of the country. Fresh chicory leaves can be cooked, like one would spinach or greens. The roasted dry roots have been used as a substitute for or an additive to coffee (thus the New Orleans blend of coffee with chicory).
Parsley (Petroselinum crispum). This plant is high in vitamin C, calcium and iron, and is a favorite of rabbits and hares. I always plant more than I need, because I know some will be eaten by wildlife. The seeds must be soaked in water before planting and germinate in about 25 days.
Sage (Salvia officianalis). Sage is a great plant to have in your herb garden. Growing to about two and a half feet tall, sage sports white to purple flowers. The leaves are grayish green and feel like velvet when rubbed between your fingers. While I’m not a large fan of sage as a food seasoning, I do like the plant, and the aroma it exudes. Sage will attract bees as also serves as a great ornamental.
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