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Coffee substitutes are non-coffee products, usually without caffeine, that are used to imitate coffee. Coffee substitutes can be used for medical, economic and religious reasons, or simply because coffee is not readily available. Roasted grain beverages are common substitutes for coffee. In World War II, acorns were used to make coffee, as were roasted chicory and grain. During the American Civil War coffee was also scarce in the South:[1] For the stimulating property to which both tea and coffee owe their chief value, there is unfortunately no substitute; the best we can do is to dilute the little stocks which still remain, and cheat the palate, if we cannot deceive the nerves. Coffee substitutes are sometimes used in preparing foods served to children or to people who avoid caffeine, or in the belief that they are healthier than coffee. For religious reasons, members of the Church of Jesus Christ of Latter-day Saints, also known as Mormons, refrain from drinking coffee but some may enjoy a substitute. Some culinary traditions, like that of Korea, include beverages made from roasted grain instead of coffee or tea (including boricha, oksusu cha, and hyeonmi cha). These do not substitute for coffee but fill its niche as a hot drink (optionally sweetened). Common chicory, Cichorium intybus,[3] is a somewhat woody, perennial herbaceous plant usually with bright blue flowers, rarely white or pink. Many varieties are cultivated for salad leaves, chicons (blanched buds), or for roots (var. sativum), which are baked, ground, and used as a coffee substitute and additive. It is also grown as a forage crop for livestock.[4] It lives as a wild plant on roadsides in its native Europe, and in North America and Australia, where it has become widely naturalized.[5] "Chicory" is also the common name in the United States for curly endive (Cichorium endivia); these two closely related species are often confused.[6] Names Common chicory is also known as blue daisy, blue dandelion, blue sailors, blue weed, bunk, coffeeweed, cornflower, hendibeh, horseweed, ragged sailors, succory, wild bachelor's buttons, and wild endive.[7] (Note: "Cornflower", is more commonly applied to Centaurea cyanus.) Common names for varieties of var. foliosum include endive, radicchio, Belgian endive, French endive, red endive, sugarloaf and witloof (or witlof). Description When flowering, chicory has a tough, grooved, and more or less hairy stem, from 30 to 100 centimetres (10 to 40 in) tall. The leaves are stalked, lanceolate and unlobed. The flower heads are 2 to 4 centimetres (0.79 to 1.6 in) wide, and usually bright blue, rarely white or pink. There are two rows of involucral bracts; the inner are longer and erect, the outer are shorter and spreading. It flowers from July until October. The achenes have no pappus (feathery hairs), but do have toothed scales on top.[8] The chicory plant is one of the earliest cited in recorded literature. Horace mentions it in reference to his own diet, which he describes as very simple: "Me pascunt olivae, me cichorea, me malvae" ("As for me, olives, endives, and mallows provide sustenance").[49] In 1766, Frederick the Great banned the importatation of coffee into Prussia leading to the development of a coffee-substitute by Brunswick innkeeper Christian Gottlieb Förster (died 1801), who gained a concession in 1769/70 to manufacture it in Brunswick and Berlin. By 1795 there were 22 to 24 factories of this type in Brunswick.[50][51] Lord Monboddo describes the plant in 1779[52] as the "chicoree", which the French cultivate it as a pot herb. In Napoleonic Era France chicory frequently appeared as either an adulterant in coffee, or a coffee substitute.[53] Chicory was also adopted as a coffee substitute by Confederate soldiers during the American Civil War, and has become common in the United States. It was also used in the United Kingdom during the Second World War, where Camp Coffee, a coffee and chicory essence, has been on sale since 1885. The cultivated chicory plant has a history reaching back to ancient Egyptian time. Medieval monks raised the plants and when coffee was introduced to Europe, the Dutch thought that chicory made a lively addition to the bean drink. In the United States chicory root has long been used as a substitute for coffee in prisons.[54] By the 1840s, the port of New Orleans was the second largest importer of coffee (after New York).[53] Louisianans began to add chicory root to their coffee when Union naval blockades during the American Civil War cut off the port of New Orleans, thereby creating a long-standing tradition.[53] A common meal in Rome, puntarelle, is made with chicory sprouts.[55] The Food and Agriculture Organization (FAO) reports that Chicory is a native plant of western Asia, North Africa, and Europe.[3] Chicory is also mentioned in certain sericulture (silk-growing) texts. It is said that the primary caretaker of the silkworms, the "silkworm mother", should not eat or even touch it.[citation needed] The chicory flower is often seen as inspiration for the Romantic concept of the Blue Flower (e. g. in German language 'Blauwarte' ≈ 'blue lookout by the wayside'). It could open locked doors, according to European folklore.[56] ebay2350