Common chicory, by its nature, is an undemanding and resilient wildflower, thriving in a variety of conditions. A key care point for common chicory includes full sun exposure to ensure vigorous growth and optimal flowering. The second crucial aspect involves well-drained soil, as common chicory is tolerant of poor soil conditions but is susceptible to root rot in waterlogged environments. Regular watering promotes healthy plants, but common chicory can withstand periods of drought, underscoring its easy care profile.
I. Appearance and Characteristics
Common chicory (Cichorium intybus) is a somewhat woody, perennial herbaceous plant of the family Asteraceae, usually with bright blue flowers, rarely white or pink. Native to the Old World, it has been introduced to the Americas and Australia.
When flowering, chicory has a tough, grooved, and more or less hairy stem. It can grow to 1.5 meters (5 feet) tall. The leaves are stalked, lanceolate and unlobed; they range from 7.5–32 centimeters (3–12+1⁄2 inches) in length (smallest near the top) and 2–8 cm (3⁄4–3+1⁄4 in) wide. The flower heads are 3–5 cm (1+1⁄4–2 in) wide, and usually light blue or lavender; it has also rarely been described as white or pink. Of the two rows of involucral bracts, the inner is longer and erect, the outer is shorter and spreading. It flowers from March until October. The seed has small scales at the tip.
Chicory is both a cultivated crop and a weedy plant with a cosmopolitan distribution. Analysis of introduced weedy populations in North America has revealed that naturalized weedy chicory is partially descended from domesticated cultivars.
Chicory grows in roadsides, waste places, and other disturbed areas, and can survive in lawns due to its ability to resprout from its low basal rosette of leaves. It typically does not enter undisturbed natural areas. It most prefers limestone soils, but tolerates an array of conditions. Bees, butterflies, and flies feed upon it.
II. How to Grow and Care
Sunlight
Try to give C. intybus full sun. It can handle partial shade, but it does best with six hours or more of sunlight per day.
Watering
Originating from a range of habitats including grasslands and roadsides, common chicory is adapted to moderate moisture conditions. It demonstrates resilience in various environments but thrives best when there’s consistent soil moisture without waterlogging. Watering every week maintains its health and vigor.
As an herbaceous perennial, common chicory balances its water use efficiently throughout the growing season, reducing the need for frequent intervention. Typically grown outdoors, common chicory’s deep taproot system allows it to access water from deeper soil layers, making it less dependent on rainfall or irrigation compared to shallow-rooted species.
Soil
The plants prefer to have evenly moist soil, so make sure they’re getting at least an inch of water a week. The soil shouldn’t be allowed to dry out beyond the top inch.
Fertilizing
Fertilize common chicory with balanced nutrition fertilizers in spring at the onset of growth, and repeat bi-monthly. Adequate fertilization promotes lush foliage and vibrant blooms. Apply a light, balanced liquid formulation—preferable for common chicory’s moderate feeding needs—avoiding excess that may impair root health. Seasonal growth stages dictate reduced fall application. Implement slow-release granules for prolonged nourishment. For safety, water common chicory post-fertilization to prevent root burn.
Propagation
Starting from seed is an easy and affordable way to grow a lot of plants. It takes little work and you’ll be rewarded with a large harvest.
Direct sow seeds in the early spring, as soon as the soil is workable. Don’t bury the seeds too deep – 1/4 inch is plenty.
Keep the soil moist but not wet until the seedlings emerge, which will usually take two to three weeks.
Seeds will germinate in a broad range of temperatures (remember, these plants are the definition of unfussy).
While temperatures between 40 to 85°F will get the job done, 70°F is the sweet spot for germination.
Once the plants pop up, thin them to one foot apart.
You can plant a second batch in midsummer if temperatures won’t go above 85°F.
Repotting
Ideally in spring, repot common chicory every 2-3 years to accommodate its taproot and foliage expansion. Choose a deep container to support its root system. Post-repotting, place common chicory in a location with ample sunlight and water generously to encourage recovery. Consistent care fosters robust growth for this resilient perennial.
Transplanting
Transplant common chicory during the refreshing season from early spring to late fall for optimal growth. Choose a sunny location with well-draining soil, and remember to acclimate the plant to its new environment. With these simple tips, your common chicory will thrive beautifully!
Pests and Diseases
Common Pests
The only pests that bug C. intybus are the usual suspects: aphids and slugs. Luckily, they’re both pretty easy to deal with.
- Aphids
Aphids are the bane of every gardener’s existence at some point.
The little sap-suckers like to congregate on plants, stunting their growth and causing yellowing or distorted leaves.
They spread disease, too. This plant is susceptible to a number of different aphid species, but the small chicory aphid (Aphis intybi) is most common.
You can sprinkle your plants with flour, which will constipate the little bugs.
You can also mix a tablespoon of liquid dish soap with a quart of water and spritz your plants once a day for two weeks, or longer if the aphids seem to be sticking around.
Neem oil is another effective option. Apply according to the manufacturer’s directions once a week for three weeks.
- Slugs
Slugs will happily make a meal out of your chicory, if given the chance.
Fortunately, there are lots of natural ways to protect your plants from slugs and snails.
Be sure to remove any readily available hiding spots, like plant debris, wooden boards, and garden decor in the planting area.
Handpick the slimy little pests whenever you come across them, most commonly at night or after rainstorms.
You can also create a variety of traps, including the infamous beer trap using a cup of beer sunk into the garden.
Common Diseases
Every disease that attacks C. intybus sets in when the weather is moist and warm.
What does that mean for you? When the heat of summer hits, you need to be vigilant.
Planting in well-draining soil and being sure to water in the morning helps. That way, plants have time to dry off during the day.
You should also try to always water at the soil level and avoid splashing water onto the plant itself.
- Anthracnose
Anthracnose is caused by a fungus, Microdochium panttonianum, that attacks all plants in the daisy family.
You’ll see gray or tan spots on the leaves of the plant, which can merge together and turn necrotic.
It thrives in warm, moist conditions and overwinters in the soil on plant debris. That’s why it’s important to weed regularly and clean up garden beds in the fall.
You should also rotate out your chicory if you have this disease in your garden.
Plant it in a different spot and don’t plant any other type of chicory in the same place again for at least two years.
There’s no effective treatment available, so pull and destroy your plants (don’t compost them) and keep up with the best practices mentioned above.
- Bacterial Soft Rot
Bacteria in the Erwinia genus cause soft rot, which looks like water-soaked lesions on the leaves of your plants. These lesions can crack and ooze a slimy black or tan liquid.
It’s gross, trust me. You don’t want this in your garden, especially since there’s no cure.
This disease favors warm, moist conditions. To avoid it, clean your tools between uses, and water at the base of plants.
Make sure the soil is well-draining, and keep aphids away from your garden, since they can spread it.
- Fusarium Wilt
Fusarium wilt is caused by fungi in the Fusarium genus, and it’s carried in the soil. Once again, this disease prefers moist, warm conditions.
It causes plant leaves to turn yellow and start drooping.
Make sure to test your soil before adding nitrogen, since high levels of nitrogen increase susceptibility to this disease.
You should also keep weeds away and remove and dispose of any infected plants well away from the compost pile, to avoid further spread.
If you have more than a few plants that are infected, it’s time to get some chemical assistance.
In the event of an advanced case that continues to destroy your crops despite your efforts, you can turn to the fungicide Mycostop, available on Amazon.
Follow the manufacturer’s directions for use, which involves mixing with water and soaking the soil or applying it to the foliage of your plants.
You can also use this product as a preventative measure.
III. Uses and Benefits
Culinary uses
The entire plant is edible.
Raw chicory leaves are 92% water, 5% carbohydrates, 2% protein, and contain negligible fat (table). In a 100-gram (3½ oz) reference amount, raw chicory leaves provide 23 calories (96 J) and significant amounts (more than 20% of the Daily Value) of vitamin K, vitamin A, vitamin C, some B vitamins, and manganese. Vitamin E and calcium are present in moderate amounts. Raw endive is 94% water and has low nutrient content.
- Root chicory
Root chicory (Cichorium intybus var. sativum) has long been cultivated in Europe as a coffee substitute. The roots are baked, roasted, ground, and used as an additive, especially in the Mediterranean region (where the plant is native). As a coffee additive, it is also mixed in Indian filter coffee and in parts of Southeast Asia, South Africa, and the southern United States, particularly in New Orleans. In France, a mixture of 60% chicory and 40% coffee is sold under the trade name Ricoré.
It has been more widely used during economic crises such as the Great Depression in the 1930s and during World War II in Continental Europe. Chicory, with sugar beet and rye, was used as an ingredient of the East German Mischkaffee (mixed coffee), introduced during the “East German coffee crisis” of 1976–1979. It is also added to coffee in Spanish, Greek, Turkish, Syrian, Lebanese and Palestinian cuisines.
Some beer brewers use roasted chicory to add flavor to stouts (commonly expected to have a coffee-like flavor). Others have added it to strong blond Belgian-style ales, to augment the hops, making a witloofbier, from the Dutch name for the plant.
The roots can also be cooked like parsnips.
- Leaf chicory
Wild
While edible raw, wild chicory leaves usually have a bitter taste, especially the older leaves. The flavor is appreciated in certain cuisines, such as in the Ligurian and Apulian regions of Italy and also in the southern part of India. In Ligurian cuisine, wild chicory leaves are an ingredient of preboggion and in the Apulian region, wild chicory leaves are combined with fava bean puree in the traditional local dish fave e cicorie selvatiche. In Albania, the leaves are used as a spinach substitute, mainly served simmered and marinated in olive oil, or as an ingredient for fillings of byrek. In Greece a variety of wild chicory found in Crete and known as stamnagathi (spiny chicory) is used as a salad served with olive oil and lemon juice.
By cooking and discarding the water, the bitterness is reduced, after which the chicory leaves may be sautéed with garlic, anchovies, and other ingredients. In this form, the resulting greens might be combined with pasta or accompany meat dishes.
Cultivated
Chicory may be cultivated for its leaves, usually eaten raw as salad leaves. Cultivated chicory is generally divided into three types, of which there are many varieties:
Radicchio usually has variegated red or red and green leaves. Some only refer to the white-veined red-leaved type as radicchio, also known as red endive and red chicory. It has a bitter and spicy taste, which mellows when it is grilled or roasted. It can also be used to add color and zest to salads. It is largely used in Italy in different varieties, the most famous being the ones from Treviso (known as radicchio rosso di Treviso), from Verona (radicchio di Verona), and Chioggia (radicchio di Chioggia), which are classified as an IGP. It is also common in Greece, where it is known as radiki and mainly boiled in salads, and is used in pies.
Belgian endive is known in Dutch as witloof or witlof (“white leaf”), indivia in Italy, endivias in Spain, chicory in the UK, as witlof in Australia, endive in France and Canada, and chicon in parts of northern France, in Wallonia and (in French) in Luxembourg. It has a small head of cream-colored, bitter leaves. The harvested root is allowed to sprout indoors in the absence of sunlight, which prevents the leaves from turning green and opening up (etiolation). It is often sold wrapped in blue paper to protect it from light, so as to preserve its pale color and delicate flavor. The smooth, creamy white leaves may be served stuffed, baked, boiled, cut, or cooked in a milk sauce, or simply cut raw. The tender leaves are slightly bitter; the whiter the leaf, the less bitter the taste. The harder inner part of the stem at the bottom of the head can be cut out before cooking to prevent bitterness. Belgium exports chicon/witloof to over 40 countries. The technique for growing these blanched endives was accidentally discovered in the 1850s at the Botanical Garden of Brussels in Saint-Josse-ten-Noode, Belgium. Today France is the largest producer of endives.
Catalogna chicory (Cichorium intybus var. foliosum), also known as puntarelle, includes a whole subfamily (some varieties from Belgian endive and some from radicchio) of chicory and is used throughout Italy.
Although leaf chicory is often called “endive”, true endive (Cichorium endivia) is a different species in the same genus, distinct from Belgian endive.
- Chicory root and inulin
Inulin is mainly found in the plant family Asteraceae as a storage carbohydrate (for example Jerusalem artichoke, dahlia, yacon, etc.). It is used as a sweetener in the food industry, with 10% of the sweetening power of sucrose and is sometimes added to yogurts as a ‘prebiotic’.
Fresh chicory root may contain 13–23% inulin as a percentage of its total carbohydrate content.
Traditional use
Chicory is highly digestible for ruminants and has a low fiber concentration. Chicory roots were once considered an “excellent substitute for oats” for horses due to their protein and fat content. Chicory contains a low quantity of reduced tannins that may increase protein utilization efficiency in ruminants.
Some tannins reduce intestinal parasites. Dietary chicory may be toxic to internal parasites, with studies of ingesting chicory by farm animals having lower worm burdens, leading to its use as a forage supplement. Although chicory might have originated in France, Italy and India, much development of chicory for use with livestock has been undertaken in New Zealand.
IV. Harvesting and Storage
If you plan to use the roots, harvest them in the first year after the plants have flowered. This typically happens around 120 days after planting the seeds.
After the first year of growth, the roots get woody.
To harvest them, dig a few inches around the plant and gently tug the long taproot to pull it free.
You can pluck the leaves and flowers whenever you want them, but the leaves are best when young, and before the plant flowers.
Preserve the roots to use as a coffee substitute by cleaning and scraping away the skin. Then, cut them into inch-long pieces.
Put the pieces on a cookie sheet and roast them at 325°F until they turn dark brown.
This could take anywhere from 45 minutes to a couple of hours, depending on how thick the roots are.
Keep an eye on them as they roast, and turn them occasionally to prevent uneven drying. If you smell a coffee-like scent, it’s time to pull them out.
Put the pieces on a plate or tray and let them cool completely. Grind them up as you would coffee beans.
I keep the cooked pieces in my fridge to extend their shelf life and then grind them up as needed, but you can also grind them up all at once.
The succulent leaves don’t dry well, so use them right away. You can store harvested leaves in a sealed plastic bag in the fridge for up to a week.
Wait to wash them until just before use to make them last longer. Wet leaves will rot more quickly.
The flowers can be used fresh or you can infuse them with vinegar to extend their shelf life.
