There it was in the field: blue enchantment.
My grandmother was somewhere behind me, hidden by grasses body-tall. Her quick work was muffled by meadowlarks ground-nesting and spring-summer heat ululating, low. We were collecting teasles and milkweed pods, the natural bits she crafted into porcupines, rabbits, and little kings set before blackbird pies. Characters from nursery rhymes and her private imagination.
I turned to face the chicory flower again. A cricket chirped. I went in for the pick.
Cichorium intybus—chicory flower, blue sailors, succory, coffeeweed—is an aster native to central Europe. It spread to North Africa and the Middle East and, centuries later, to North America and Australia. It has dandelion-like leaves in rosettes close to the ground and hairy, grooved stalks up to four feet high. Sometimes the ruffled petals come in pink and white, rather than lavender and blue. They make up flowers that open and close at the same time every day and lie close to their stems.
Afraid of bees.
The flowers can be pickled, crystallized in sugar, made into wine, and frozen in ice cubes. Italians, Spanish, Greeks, and Turks cook young chicory leaves. Food foragers favor C. intybus greens. So do livestock. The ancients discovered chicory’s powers to combat diabetes, worms, depression, indigestion, and headaches. Some swear that chicory essence rids cats and dogs of codependence. Chicory even ranks among the Glass Flowers of Harvard.
Since the Middle Ages, people have roasted chicory’s long taproot and added the grounds to coffee, especially during wars and economic downturns. In the mid-nineteenth century, Arthur Hill Hassal, using the long-neglected microscope, proved his suspicion that the coffee in London shops was almost universally extended with chicory (and, far worse, liver). In France, the Netherlands, Germany, India, Vietnam, and Louisiana, they fell in love with chicory’s peppery taste. During a coffee shortage in Syria, I turned to tea.
That was years after I gathered my blue bouquet. I presented it proudly to Grandma. It wilted right away as—I later learned—anything preciously magic would.