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More from Sarcy
I do believe that's what this flower is called.
Any way I don't consider myself much of a photographer, but I woke up the other morning and while picking some herbs out of our little garden for marinade I noticed that the patch of un mowed lawn my inlaws have is full of wild flowers, and in particular Wild Chicory.
And that morning I don't know what it was about the lighting but they really seemed almost ELECTRIC in color. So brightly blue I was enamored, granted I've always loved the color of this little flower. So I went in and got my camera and went about taking some pictures, because, it's not fair to pick the flowers. They're pretty right where they are.
Any way I don't consider myself much of a photographer, but I woke up the other morning and while picking some herbs out of our little garden for marinade I noticed that the patch of un mowed lawn my inlaws have is full of wild flowers, and in particular Wild Chicory.
And that morning I don't know what it was about the lighting but they really seemed almost ELECTRIC in color. So brightly blue I was enamored, granted I've always loved the color of this little flower. So I went in and got my camera and went about taking some pictures, because, it's not fair to pick the flowers. They're pretty right where they are.
Category Photography / Scenery
Species Unspecified / Any
Size 1000 x 750px
File Size 991 kB
Never heard it called "wild" chicory... Where I grew up in Missouri, those were pretty much a fixture beside highways and backroads everywhere, and just called "chicory".
Also, from what I've been told, they're an okay alternative to coffee (when roasted) in taste, and a nutritious addition to salads, but I never cared much for how bitter they are myself.
Also, from what I've been told, they're an okay alternative to coffee (when roasted) in taste, and a nutritious addition to salads, but I never cared much for how bitter they are myself.
I do believe the chicory used for coffee and such is a "tame" variety, but don't quote me on this. HOnestly I love chicory coffee, it's alot mellower, and takes a good bit of the bitter out of coffee and gives it a real rich red color. Also cuts down on the caffiene so no spaztard donk.
lol... Not just me that's prone to over-caffination, I guess :)
Amusingly, chicory is actually extremely bitter itself, though I guess maybe the roots are as much so. It apparently started as a "cheaper alternative" to plain coffee... Especially in prisons, it would seem.
And from what I've found when I looked it up, there are a lot of varieties of chicory, but not nearly as many in the US as elsewhere. I didn't see anything saying this outright, but it looks like there's really only one wild-growing variety in the US.
Amusingly, chicory is actually extremely bitter itself, though I guess maybe the roots are as much so. It apparently started as a "cheaper alternative" to plain coffee... Especially in prisons, it would seem.
And from what I've found when I looked it up, there are a lot of varieties of chicory, but not nearly as many in the US as elsewhere. I didn't see anything saying this outright, but it looks like there's really only one wild-growing variety in the US.
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