Chicory root - as opposed to the leaves of some varieties, which are eaten as a bitter green - has long been used as a coffee substitute, albeit one without the stimulating effect of the bean; chicory contains no caffeine. The root was used as a medicine then, by necessity, as a substitute when real coffee was scarce or too expensive. After being harvested, chicory root is dried, roasted then ground into dark, toasty-smelling granules that resemble ground coffee and have some of its bitterness.

While few people (other than ardent health-food fanatics) believe chicory root makes a good substitute for coffee, many agree it's absolutely delicious as a coffee additive.

Some of the best coffee I've ever tasted was in New Orleans, in the United States. People there started combining the root with coffee because it's cheaper, but they continue to use it today because the result is a beverage that's deep, rich and complex.

In alternative medicine, chicory root is used as a digestive aid, a laxative and a sedative, and it's believed to have beneficial effects on the liver and cholesterol levels.