Cichorium intybus (Chicory)

Cichorium intybus (Chicory) is a tap-rooted perennial herb that produces erect, hollow, nearly leafless stems adorned with a profusion of clear sky blue flowers (sometimes pink or white), 1 in. across (2.5 cm). Blooming for months from late spring to fall, the attractive blossoms are stalkless and are distributed along the stems. They usually open in the morning and close later in the day. They rise above a rosette of oblong leaves, shallowly toothed or deeply dissected, covered with rough hairs. Resembling a dandelion, Cichorium intybus has a large, fleshy taproot that exudes a milky sap when cut. Chicory has a long history of herbal use and has been cultivated for centuries for its leaves or thick roots. While the young leaves can be eaten raw or cooked, the roots are used as a coffee substitute or in seasoning soups, sauces, and gravies. This plant can be weedy and is an invasive species in several states in the USA.

• Chicory is a member of the Asteraceae or Aster family, which includes other major edible plants such as artichoke, lettuce, cardoon, sunflower, Jerusalem artichoke, safflower, dandelion, daisy, calendula, tarragon, and wormwood.

• Grows up to 2-4 ft. tall (60-120 cm) and 1-2 ft. wide (30-60 cm).
• Performs best in full sun in fertile, medium moisture, well-drained soil. Some drought tolerance once established.
• Good choice for cottage gardens or naturalized areas.
• No serious pest or disease issues. Keep an eye out for snails, slugs, and cutworms.
• Propagate by seed, in containers in a cold frame in autumn or spring.
• Native to Europe, Western Asia, and Northern Africa.
• Find where this species is invasive in the United States.
• Discover beautiful U.S. native plant alternatives.