What is chicory?

Chicory ( Cichorium intybus )

Chicory is a perennial herbaceous plant of the dandelion family, Asteraceae, usually with bright blue flowers, though variations can be pink or white. Several varieties are cultivated for salad leaves, chicons (blanched buds), or chicory root, which is baked, ground, and used as a coffee substitute and additive.

• Botanical Description: Chicory grows as a rosette of basal leaves resembling those of dandelions. A tall, branching flower stalk emerges, bearing multiple flower heads. The leaves are often described as having a bitter taste.

• Uses:

  • Coffee Substitute: Roasted chicory%20root is perhaps its most well-known use. It can be used alone as a caffeine-free alternative or blended with coffee to add depth and reduce caffeine content. It was historically used during times of coffee shortages.
  • Food: Chicory%20leaves are eaten as a salad vegetable. Varieties like radicchio and Belgian endive are popular examples. The blanched buds, called chicons, are also a delicacy.
  • Animal Fodder: Chicory is sometimes cultivated as forage for livestock.
  • Medicinal Uses: Historically, chicory has been used in traditional medicine, although modern scientific evidence for its effectiveness for many of these uses is limited. It has been used for its purported digestive properties and as a diuretic.

• Cultivation: Chicory is relatively easy to grow and can tolerate a range of soil conditions. It is propagated from seed. Different varieties require different cultivation methods to achieve the desired product (e.g., blanching for chicons).

• Nutritional Information: Chicory root is a good source of inulin, a type of prebiotic fiber. The leaves contain vitamins and minerals.

• Distribution: Chicory is native to Europe and Asia, but it has naturalized in many other parts of the world, including North America and Australia.