This is the time of year chicory is in flower by the side of the road around Seattle, or you can grow your own - it grows quite well if completely ignored and neglected. You can dig the root up in the late fall, slice it, roast it in your oven, grind it and have fresh chicory coffee.
This morning I saw drifts of blue flowered chicory blooming on scraggly stalks amongst the other weeds - blackberries and pink vetch - along Swift Avenue South between Albro and South Myrtle in south Seattle.
If you want more information about roasting your own chicory, here is Hank Shaw's detailed account, especially helpful because he writes with humor:
The last time I had a cup of chicory coffee, my mother made it for me on a hot Ozark night in Reynolds County, Missouri. She mixed chicory coffee half and half with regular coffee, measured into a 1960's style coffee pot, and let it percolate. She carried it on a tray out to the screened in porch, where we drank it with cream and sugar, watching the fireflies and listening to the relentless cicadas. The whippoorwills didn't call until long after bedtime.