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Cichorium intybus

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Plant Profile

Flowering Months:
Asteraceae (Daisy)
Also in this family:
Alpine Blue Sow-thistle, Alpine Cotula, Alpine Fleabane, Alpine Saw-wort, Annual Ragweed, Annual Sunflower, Argentine Fleabane, Autumn Hawkbit, Autumn Oxeye, Beaked Hawksbeard, Beggarticks, Bilbao Fleabane, Black Knapweed, Black-eyed Susan, Blanketflower, Blue Fleabane, Blue Globe-thistle, Bristly Oxtongue, Broad-leaved Cudweed, Broad-leaved Ragwort, Brown Knapweed, Butterbur, Buttonweed, Cabbage Thistle, Canadian Fleabane, Canadian Goldenrod, Carline Thistle, Chalk Knapweed, Chamois Ragwort, Changing Michaelmas Daisy, Chinese Mugwort, Chinese Ragwort, Coltsfoot, Common Blue Sow-thistle, Common Cat's-ear, Common Cudweed, Common Daisy, Common Dandelion, Common Fleabane, Common Goldenrod, Common Groundsel, Common Michaelmas Daisy, Common Mugwort, Common Ragwort, Common Wormwood, Coneflower, Confused Michaelmas Daisy, Corn Chamomile, Corn Marigold, Cornflower, Cotton Thistle, Cottonweed, Creeping Thistle, Daisy Bush, Dwarf Cudweed, Dwarf Thistle, Early Goldenrod, Eastern Groundsel, Eastern Leopardsbane, Elecampane, English Hawkweed, Fen Ragwort, Feverfew, Field Fleawort, Field Wormwood, Fox and Cubs, French Tarragon, Gallant Soldier, Garden Lettuce, Giant Butterbur, Glabrous-headed Hawkweed, Glandular Globe-thistle, Glaucous Michaelmas Daisy, Globe Artichoke, Globe-thistle, Goat's Beard, Golden Ragwort, Golden Samphire, Goldilocks Aster, Grass-leaved Goldenrod, Great Lettuce, Greater Burdock, Greater Knapweed, Grey-headed Hawkweed, Guernsey Fleabane, Hairless Blue Sow-thistle, Hairless Leptinella, Hairy Michaelmas Daisy, Harpur Crewe's Leopardsbane, Hawkweed Oxtongue, Heath Cudweed, Heath Groundsel, Hemp Agrimony, Highland Cudweed, Hoary Mugwort, Hoary Ragwort, Hybrid Knapweed, Intermediate Burdock, Irish Fleabane, Jersey Cudweed, Jerusalem Artichoke, Lance-leaved Hawkweed, Lavender-cotton, Leafless Hawksbeard, Least Lettuce, Leopardplant, Leopardsbane, Leptinella, Lesser Burdock, Lesser Hawkbit, Lesser Sunflower, London Bur-marigold, Magellan Ragwort, Marsh Cudweed, Marsh Hawksbeard, Marsh Ragwort, Marsh Sow-thistle, Marsh Thistle, Meadow Thistle, Melancholy Thistle, Mexican Fleabane, Milk Thistle, Mountain Everlasting, Mouse-ear Hawkweed, Musk Thistle, Narrow-leaved Cudweed, Narrow-leaved Hawkweed, Narrow-leaved Michaelmas Daisy, Narrow-leaved Ragwort, New England Hawkweed, New Zealand Holly, Nipplewort, Nodding Bur-marigold, Northern Hawksbeard, Norwegian Mugwort, Oxeye Daisy, Oxford Ragwort, Pearly Everlasting, Perennial Cornflower, Perennial Ragweed, Perennial Sow-thistle, Perennial Sunflower, Pineapple Mayweed, Plantain-leaved Leopardsbane, Ploughman's Spikenard, Plymouth Thistle, Pontic Blue Sow-thistle, Pot Marigold, Prickly Lettuce, Prickly Sow-thistle, Purple Coltsfoot, Rayed Tansy, Red Star Thistle, Red-seeded Dandelion, Red-tipped Cudweed, Robin's Plantain, Roman Chamomile, Rough Cocklebur, Rough Hawkbit, Rough Hawksbeard, Russian Lettuce, Safflower, Salsify, Saw-wort, Scented Mayweed, Scentless Mayweed, Sea Aster, Sea Mayweed, Sea Wormwood, Seaside Daisy, Shaggy Mouse-ear Hawkweed, Shaggy Soldier, Shasta Daisy, Shetland Mouse-ear Hawkweed, Shrub Ragwort, Sicilian Chamomile, Silver Ragwort, Slender Mugwort, Slender Thistle, Small Cudweed, Small Fleabane, Smooth Cat's-ear, Smooth Hawksbeard, Smooth Sow-thistle, Sneezeweed, Sneezewort, Spear Thistle, Spotted Cat's-ear, Spotted Hawkweed, Sticky Groundsel, Stinking Chamomile, Stinking Hawksbeard, Tall Fleabane, Tall Mouse-ear Hawkweed, Tansy, Thin-leaved Sunflower, Treasureflower, Trifid Bur-marigold, Tuberous Thistle, Tyneside Leopardplant, Viper's Grass, Wall Lettuce, Welsh Groundsel, Welted Thistle, White African Daisy, White Butterbur, White Buttons, Willdenow's Leopardsbane, Winter Heliotrope, Wood Burdock, Wood Ragwort, Woody Fleabane, Woolly Thistle, Yarrow, Yellow Chamomile, Yellow Fox and Cubs, Yellow Oxeye, Yellow Star Thistle, Yellow Thistle, York Groundsel
Life Cycle:
Maximum Size:
1 metre tall
Fields, gardens, grassland, meadows, roadsides, wasteland.

Blue, many petals
Numerous light blue or lavender-coloured flowers (about 4cm wide), rarely white or pink. The flowers are scattered up the stem (growing close to the stem). The flowers close in wet weather. Pollinated by bees.
The fruit of chicory, also referred to as achene, exhibits a distinctive morphology in its UK context. Enclosed within the flower's bright blue petals, the achene is a small, dry, one-seeded fruit that possesses a characteristic ribbed texture. These fruits develop from the ovary of the flower and contain a single seed, contributing to the plant's reproductive cycle. As the flower matures and fades, the achene emerges, showcasing the resilience and adaptability of chicory in diverse natural environments across the United Kingdom. The seeds ripen from August to October.
Chicory leaves, recognised for their versatility in British flora, exhibit an elongated, lance-shaped structure with pronounced serrations along the edges. The leaves, often arranged in a basal rosette, showcase a vibrant green hue, and their texture is notably robust. Known for a slightly bitter taste, these leaves contribute to culinary applications, adding depth to salads and other dishes. Chicory leaves are characterised by their adaptability, thriving in a variety of UK habitats, from meadows to roadsides, and are appreciated both for their aesthetic appeal and culinary value in the British natural and gastronomic landscapes.
Chicory, with its captivating presence in the British countryside, does not boast a distinctive scent that is easily discernible. The plant is primarily appreciated for its visual allure rather than its olfactory qualities. In the UK, as one encounters chicory in meadows or along roadsides, the focus is more on the vibrant blue flowers and robust green leaves than on any pronounced fragrance. The scent of chicory remains subtle, allowing its visual charm and versatility in culinary use to take precedence in the British natural environment and kitchen settings.
Other Names:
Barbe de Capucin, Blue Daisy, Blue Dandelion, Blue Sail, Blue Sailors, Blue Weed, Bunk, Coffee Weed, Cornflower, French Endive, Hendibeh, Horseweed, Radicchio, Ragged Sailors, Succory, Whitloof, Wild Bachelor's Buttons, Wild Endive, Witloof.
Frequency (UK):
Occasionally seen  

Similar Species

Other Information


Cichorium intybus, also known as chicory or blue sail, is a herbaceous plant in the dandelion family that is native to Europe and Asia. It is known for its bright blue flowers and deeply lobed leaves and is often used as an ornamental plant in gardens. Chicory is also used as a food plant, with the roots being roasted and ground to make a coffee substitute or additive, and the leaves being used in salads. In addition to its use as a food and ornamental plant, chicory has a number of medicinal properties and is sometimes used in herbal remedies. Some people use chicory to treat digestive problems such as constipation and indigestion, as well as to stimulate the appetite and improve liver function. Chicory is generally considered to be safe when taken in the recommended doses, but it is always a good idea to speak with a healthcare provider before using any new herbal remedies.


Chicory: A Nutritious and Versatile Plant

Chicory, also known as Cichorium intybus, is a plant that has been used for centuries for its various health benefits and culinary uses. It is a member of the dandelion family and is native to Europe, but it is now widely cultivated throughout the world. Chicory is a perennial plant with bright blue flowers and long, deeply-lobed leaves.

Health Benefits of Chicory

Chicory is a rich source of vitamins, minerals, and antioxidants. It is particularly high in vitamin C and potassium, and it also contains calcium, iron, and manganese. In addition to its nutritional content, chicory has a number of health benefits. It is known to help regulate blood sugar levels, reduce inflammation, and improve digestion.

Culinary Uses of Chicory

Chicory is a versatile ingredient that can be used in a variety of dishes. The leaves can be used in salads or as a substitute for lettuce in sandwiches. The roots can be roasted and used as a coffee substitute or added to coffee to add a unique flavor. Chicory is also used to flavor liqueurs, such as Benedictine and Dubonnet.

In traditional French cuisine, chicory is often used as an ingredient in endive dishes. Endive is a bitter green that is widely used in salads, appetizers, and as a garnish.

Chicory is a plant with a rich history and a wide range of uses. From its health benefits to its culinary versatility, chicory is a plant that should be in everyone's pantry. Whether you are looking for a nutritious addition to your diet or a unique ingredient to add to your favorite recipes, chicory is a plant that is definitely worth exploring.

Growing Chicory

Chicory is a hardy plant that can grow in a variety of soils and climates. It is often grown as a cover crop to improve soil fertility, as it has a deep root system that helps to loosen compacted soil and add organic matter. Chicory is also a popular plant for wildflower gardens, as it is attractive to pollinators and provides a long-lasting source of nectar.

When growing chicory, it is best to sow the seeds in the spring or early summer. The plants prefer full sun, but they will also grow in partial shade. Chicory is a low-maintenance plant that does not require a lot of attention, but it is important to keep the soil evenly moist to ensure good growth.

Chicory can be harvested for its leaves, roots, and flowers at different times throughout the growing season. The leaves can be harvested when they are young and tender, while the roots are best harvested in the fall. The flowers can be picked for use in floral arrangements or left on the plant to attract pollinators.

Uses in Folk Medicine

In addition to its culinary and horticultural uses, chicory has also been used in traditional folk medicine for centuries. The roots and leaves of the plant have been used to treat a variety of ailments, including digestive problems, liver and gallbladder problems, and skin conditions. Chicory has also been used to stimulate the production of bile and improve liver function.

Despite its long history of use, it is important to note that there is limited scientific evidence to support the use of chicory as a medicine. As with any new supplement or treatment, it is always best to consult with a healthcare provider before using chicory for medicinal purposes.

In conclusion, chicory is a plant with a rich history and a multitude of uses. Whether you are looking for a nutritious ingredient for your kitchen, a beautiful addition to your garden, or a potential remedy for a health condition, chicory is definitely worth exploring.

Chicory and Coffee

One of the most well-known uses of chicory is as a coffee substitute or additive. Chicory root has been roasted and ground to create a coffee-like beverage that is often used during times of coffee scarcity or as a way to reduce the caffeine content of coffee.

Roasting the chicory root brings out its natural sweetness and nutty flavor, and the resulting beverage has a rich, smooth taste that is often described as similar to coffee. When added to coffee, chicory can enhance the flavor and reduce the bitterness.

In addition to its taste, chicory coffee is also praised for its health benefits. It is lower in caffeine than coffee, which makes it a great option for those who are sensitive to caffeine or who want to reduce their caffeine intake. Chicory coffee is also rich in inulin, a type of soluble fiber that is known to improve digestion and support gut health.

Chicory and Blue Cheese

Another interesting use of chicory is in the production of blue cheese. Blue cheese is a type of cheese that is characterized by its blue-green veins and distinctive flavor. One of the key ingredients in the production of blue cheese is a mold called Penicillium roqueforti, which is added to the cheese to give it its blue-green veins and tangy flavor.

In the past, blue cheese was made using mold that was naturally present in the environment, including mold that grew on chicory leaves. The mold would then be added to the cheese to give it its unique flavor. Today, blue cheese is still often made using a strain of Penicillium roqueforti that is isolated from chicory leaves.

In conclusion, chicory is a plant with a rich history and a wide range of uses, from coffee substitute and blue cheese ingredient, to nutritious food and potential remedy. Whether you are looking to improve your health, add some flavor to your meals, or try something new, chicory is definitely worth exploring!

Nutritional Benefits of Chicory

In addition to its culinary and medicinal uses, chicory is also a nutritious food that can provide a range of health benefits. Here are some of the key nutritional benefits of chicory:

  1. Fiber: Chicory is a good source of fiber, particularly inulin, which is a type of soluble fiber that is known to improve digestion and support gut health.

  2. Antioxidants: Chicory is rich in antioxidants, including vitamins C and E, which help to protect cells from damage by free radicals.

  3. Minerals: Chicory is a good source of minerals, including potassium, calcium, and magnesium, which are important for maintaining healthy bones, blood pressure, and heart function.

  4. B vitamins: Chicory is a good source of B vitamins, including folic acid, which is important for healthy cell growth and reproduction.

  5. Low in calories: Chicory is low in calories, making it a great food choice for those who are trying to lose weight or maintain a healthy weight.

Eating Chicory

Chicory can be used in a variety of ways, from adding it to salads and sandwiches, to using it as a coffee substitute or additive. The leaves can be eaten raw or cooked, and they have a slightly bitter taste that is often described as similar to endive or radicchio. The roots can be roasted and ground to make a coffee-like beverage, or they can be boiled and added to soups and stews.

When buying chicory, look for fresh leaves that are crisp and free of wilting or yellowing. Chicory roots should be firm and free of soft spots or mold. Store chicory in the refrigerator and use it within a few days to ensure the best taste and nutritional quality.

In conclusion, chicory is a nutritious and versatile plant that can provide a range of health benefits. Whether you are looking to add some flavor to your meals, improve your gut health, or try something new, chicory is definitely worth exploring!

30 Chicory Facts

  1. Genus and Species: Chicory belongs to the genus Cichorium, and its common species include Cichorium intybus.
  2. Family: It is a member of the Asteraceae family, which also includes daisies and sunflowers.
  3. Edible Roots: Chicory roots are often used as a coffee substitute or additive due to their roasted flavor.
  4. Leaves: The leaves of chicory are often used in salads and are known for their slightly bitter taste.
  5. Cultivation: Chicory is cultivated as a leafy green vegetable and for its roots, which are used in various culinary applications.
  6. Flowering Plant: Chicory produces bright blue flowers that are visually striking.
  7. Biennial Plant: It is a biennial plant, completing its life cycle over two years.
  8. Medicinal Uses: In traditional medicine, chicory has been used to treat ailments such as digestive issues and liver problems.
  9. Naturalized Plant: Chicory is considered a naturalized plant in various parts of the world, adapting well to different climates.
  10. Nutritional Content: It is a good source of vitamins and minerals, including vitamin C, vitamin K, and folate.
  11. Prebiotic Properties: Chicory contains inulin, a prebiotic fiber that promotes gut health.
  12. Root Crop: The taproot of chicory is often used in cooking and has a distinct taste after roasting.
  13. Coffee Additive: Roasted chicory root is used as a coffee substitute or additive, providing a rich, earthy flavor.
  14. Ancient Origins: Chicory has a history dating back to ancient Egypt, where it was cultivated for its medicinal properties.
  15. Culinary Herb: It is considered both a vegetable and a culinary herb, adding flavor to a variety of dishes.
  16. Companion Plant: Chicory is sometimes used as a companion plant to deter pests and improve the growth of neighboring crops.
  17. Drought Tolerance: The plant exhibits tolerance to drought conditions, making it suitable for cultivation in arid regions.
  18. Varieties: There are different varieties of chicory, including radicchio, Belgian endive, and curly endive.
  19. Folklore: In folklore, chicory has been associated with divination and protection against evil spirits.
  20. Traditional Herbal Tea: Infusions made from chicory leaves are used to make herbal teas with potential health benefits.
  21. Leaf Varieties: Chicory leaves come in various shapes, including broad, curly, and fringed.
  22. Antioxidant Properties: Some compounds found in chicory exhibit antioxidant properties that may contribute to health benefits.
  23. Winter Hardy: Certain varieties of chicory are known for their ability to withstand cold temperatures and frost.
  24. Biological Control: Chicory has been explored as a biological control agent against certain plant diseases.
  25. Culinary Pairing: It pairs well with citrus fruits, nuts, and cheeses, adding a distinctive flavor to recipes.
  26. Herbal Medicine: Traditional medicine has used chicory to alleviate conditions like arthritis and skin inflammations.
  27. Pollinator Attraction: The bright blue flowers of chicory attract pollinators such as bees and butterflies.
  28. Cultural Significance: Chicory has cultural significance in various cuisines, particularly in European and Mediterranean dishes.
  29. Fiber Content: The leaves and roots of chicory are rich in dietary fiber, promoting digestive health.
  30. Brewing Beer: In some cultures, chicory has been used in brewing beer to impart unique flavors.


Chicory filmed at Upper Slaughter in Gloucestershire on the 24th June 2023.


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