chicory

Chicory is the common name for plants in the genus Cichorium, most often Cichorium intybus, a flowering plant in the dandelion family (Asteraceae). It is native to Europe and western Asia and has been cultivated for centuries. Today it is grown and naturalized in many temperate regions around the world. The plant is a herbaceous perennial with a deep taproot and a rosette of green leaves that can be lobed or smooth. It produces blue flowers that open in sunny conditions.

Chicory is used both as a leafy vegetable and for its roots. The young leaves are eaten raw in salads or cooked and are known in forms such as curly endive (frisée), escarole (broad-leaved endive), and radicchio. Belgian endive is a cultivar produced by blanching the plant to create pale, compact heads. The roots can be harvested and roasted to produce a coffee substitute or additive; chicory coffee is commonly found blended with or used in place of coffee in some cuisines.

Chemical composition and potential health aspects include inulin, a soluble dietary fiber concentrated in the roots, which acts as a prebiotic. The plant also contains bitter sesquiterpene lactones and phenolic compounds such as chicoric acid, which contribute to flavor and may have antioxidant properties. Chicory is low in calories and widely used in culinary traditions for flavoring and as a source of greens.

Cultivation and handling: chicory grows best in temperate climates with well-drained soils and full sun. It can be grown as a leafy crop, a root crop, or both, depending on the cultivar and growing conditions. Roots are typically stored or processed after harvest for roasting, while leaves are harvested at various stages of growth.