Chicory

The blue flowers of the roadside

Chicory is a somewhat woody perennial herb of the family Asteraceae. It is easily recognised by its intense sky-blue flowers, with toothed petals, that open in the morning and tend to close in the hottest hours. The stems are upright and stiff, branching, with lobed basal leaves resembling those of the dandelion. It is a very common plant, colonising roadsides, waste ground and dry meadows.

Origin and habitat

It is native to Europe, North Africa and western Asia, and has naturalised in the Americas, Africa, Asia and Oceania. It is a cosmopolitan, hardy plant that favours well-drained soils and sunny spots, even on poor, chalky ground.

Culinary uses

Chicory is the ancestor of many cultivated vegetables: red radicchio, Belgian endive (or witloof), barbe de capucin and cutting chicories. The tender, bitter leaves are eaten raw or cooked. The roasted, ground root has for centuries been used as a coffee substitute or additive — the famous chicory coffee.

Cultivation

It is very easy to grow: it wants full sun and well-drained soil, and once established it is very resistant to drought and cold. Cultivated forms are sown according to the type of harvest desired (leaves, heads or roots). It also has ecological value, offering nectar to pollinators.

Properties

The root is rich in inulin, a prebiotic fibre, and its bitter parts have long been used in herbal tradition as tonics and digestives. It is non-toxic and entirely edible.