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Once dried, the chicory root slices are roasted via a controlled process to obtain sweet and well-balanced chicory. Chicory is roasted via a controlled process according to the grain size of the raw material used and on the client's specific needs. During this stage in production, Leroux is able to perfectly control aroma, colour, humidity and density. Thanks to its roasting process, Leroux can offer a range of products with a truly inimitable taste.
We've listed the different varieties of chicory below. 1  Magdeburg, harvest at 100 days, is grown for its root, which is roasted as a coffee substitute. 2  Brussels Witloof is one of the most famous forcing types, also grown for its root.n winter, force the roots in a cool, dark room by planting them in moist sand. Keep the emerging shoots covered with seven or eight inches of sawdust and water the plant occasionally. In three to four weeks, when new shoots emerge, cut the heads from the root.