Chicory

Description

Common Chicory, also known by many names such as Blue Daisy, Blue Dandelion, Blue Sailors, Coffee Weed, Hendibeh, and Wild Endive, is a versatile perennial plant widely cultivated for its edible leaves, blanched buds (chicons), and roots. The roots, notable for their cigar-like shape, are baked and ground to make a popular coffee substitute, naturally caffeine-free, and a source of chicory root extract, valued in modern food manufacturing as a natural sweetener and dietary fibre.

Many varieties of chicory (Cichorium intybus) are grown either as a forced crop indoors or sown directly outdoors for fresh salad leaves. The plant thrives in well-drained soil types and can be found growing wild throughout the UK in full sun, with its characteristic purple to blue flowers. Sow seeds 1cm deep and 30cm apart, ideally using seed trays to protect young plants from slugs and snails.

Chicory root extract contains key nutrients such as vitamin B6 and inulin, making it not only a nutritious addition to diets but also beneficial for gut health. Vitamin B6 is vital for brain function and the nervous system, while chicory root extract is commonly used in dietary supplements and as a functional food ingredient. Traditional uses extend to extracting blue dye from leaves and orange dye from roots, showcasing the plant’s versatility beyond the kitchen.
Whether purchased as seeds, plugs, or potted plants, chicory is a resilient and valuable garden plant suitable for fresh harvests, forced cropping, or wild cultivation.