Chicory

Cichorium intybus

vegetable

Chicory (Cichorium intybus) is a tall, deep-rooted perennial with sky-blue dandelion-like flowers that open in the morning, grown for three things: bitter salad and cooking greens, blanched winter chicons (forced from the root in the dark, as in Belgian endive), and the big taproot that is roasted, ground, and brewed as the classic coffee substitute and additive. A close cousin of the dandelion and of radicchio and endive, it is rugged, drought-tolerant once established, and beautiful enough at the roadside for its blue flowers alone. It rewards the home gardener with bitter greens, a winter forcing crop, and a home-roasted coffee root.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Lettuce: A salad relative that shares the cool-season, fertile, moist culture
• Fennel: A tall, deep-rooted companion that suits the same open, sunny ground
• Endive: A close chicory relative with the same culture, extending the bitter-salad harvest

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide

• Aphids →

  Rinse colonies from the leaves; predators usually follow outdoors

• Slugs →

  May graze tender greens in damp weather - use grit or traps

• Leaf miners →

  Remove mined leaves and use row cover early if miners are a known problem

🌾 Harvest & storage

Cut the young outer leaves through the season for salads and cooking, blanching the heads or covering plants to reduce bitterness for milder greens. For roasting roots, dig the large taproots in late fall, then wash, chop, dry, and roast them dark before grinding. For chicons, lift roots in fall, trim the tops, and force them in a dark, cool spot, harvesting the pale, tight blanched shoots a few weeks later.

🥗 Nutrition & benefits

Chicory is a triple crop: bitter, vitamin-rich greens (high in vitamins A and K and folate) eaten raw or cooked, tender blanched chicons for winter salads, and the roasted root brewed as a caffeine-free coffee substitute or blended with coffee. The root is also rich in inulin, a prebiotic fiber.