Chicory root

Habitat & Origin

Chicory (Cichorium intybus) grows as a deep-rooting plant in sunny verges, hay meadows and calcareous to sandy soils throughout Europe. The blue flowers reveal the presence of a long, sturdy taproot that fills over the seasons with inulin and bitter lactones. For use in herbal drinks, the roots are harvested late in autumn, when the above-ground parts begin to die back and the root has reached its maximum development. After harvest, the roots are washed, sometimes lightly roasted to deepen the aroma, and slowly dried to obtain a warm, malty tone. At Maison Tisane we select roots with a clean break and a natural, gently roasted fragrance — never too dark, so the cup gains depth without burnt bitterness.

Active compounds

Chicory root contains inulin, bitter lactones and roasted aromatic compounds that together create a warm, almost coffee-like depth. The root gives a rounded, full body with a soft bitter note that provides blends with stability and warmth. It is an earthy counterpart that can carry other flavours beautifully.

Ayurvedic approach

Energetically, chicory root falls in Ayurveda between cooling and lightly warming: it has enough rounded earthy depth to give Kapha direction and to soften Pitta, while its subtle bitterness asks for care with Vata. In European farming cultures, the root was known as the “field anchor”: the plant whose taproot opens the earth. That symbolism lives on in the cup — a warm, balanced bitterness that brings together clarity, grounding and refined structure.

Flavour profile & Blending