Chicory, Radicchio, Succory, Witloof

Cichorium intybus

Physical Characteristics

Cichorium intybus is a PERENNIAL growing to 1.5 m (5ft) by 0.5 m (1ft 8in) at a fast rate. See above for USDA hardiness. It is hardy to UK zone 3 and is not frost tender. It is in flower from July to October, and the seeds ripen from August to October. The species is hermaphrodite (has both male and female organs) and is pollinated by Bees. The plant is self-fertile. It is noted for attracting wildlife. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils and can grow in very acid and very alkaline soils. It cannot grow in the shade. It prefers moist soil.

Distribution

Europe, including Britain, from Scandanavia south and east to N. Africa and W. Asia.

Habitats

Lawn; Meadow; Cultivated Beds; South Wall. By. West Wall. By.

Edible Uses

Edible Parts: Flowers Leaves Root Edible Uses: Coffee Roots, leaves, and flowers are edible and generally safe in quantity. Roots are the best overall food part for bulk and versatility, leaves are a strong bitter green best harvested young or cooked, and flowers are a mild supplemental edible. Leaves - raw or cooked[2, 4, 5, 9, 27, 33, 171]. The leaves are rather bitter, especially when the plants are flowering[4]. The leaves are often blanched by excluding light, either by removing all the leaves and then earthing up the new growth, or by covering the plant with a bucket or something similar. Whilst this greatly reduces any bitterness, there is also a corresponding loss of vitamins and minerals[K]. The blanched leaves are often used in winter salads (they are known as chicons) and are also cooked[132, 200]. The unblanched leaves are much less bitter in winter and make an excellent addition to salads at this time of year[K]. A nutritional analysis of the leaves is available[218]. Flowers - raw[52]. An attractive addition to the salad bowl[183], but rather bitter[K]. Root - cooked like parsnip[5, 7, 9, 13, 21, 27, 46]. The boiled young roots form a very palatable vegetable[4]. The root is said to be an ideal food for diabetics because of its inulin content[9]. Inulin is a starch that cannot be digested by humans, it tends to pass straight through the digestive system and is therefore unlikely to be of use to a diabetic[K]. However, the inulin can be used to make a sweetener that is suitable for diabetics to use[K]. Chicory-root is free of harmful ingredients, and is essentially a concentrated combination of three sugars (pentose, levulose and dextrose) along with taraxarcine (the bitter principle of dandelion)[269]. It is especially important as source of levulose[269]. Roots are used in seasoning soups, sauces and gravies, and to impart a rich deep colour[269]. The roasted root is used as a caffeine-free coffee adulterant or substitute[2, 4, 5, 7, 13, 21, 27, 46]. Young roots have a slightly bitter caramel flavour when roasted, roots over 2 years old are much more bitter[238]. Edible Uses & Rating: Chicory offers three primary edible parts: roots, leaves, and flowers. The roots are the highest-value part because they provide bulk, cook well, and can be used in multiple ways, including as a roasted beverage base. The leaves are a strong, useful green but are often bitter and tough, so they rate as a “good but not always pleasant” vegetable unless harvested very young or prepared thoughtfully. The flowers are edible and mild compared to the leaves, but they are a garnish-scale resource rather than a bulk food. Overall, chicory is an excellent, historically proven wild edible when you can find healthy plant material, with roots being the most consistently rewarding target [2-3]. Taste, Processing & Kitchen Notes: Chicory roots vary greatly in eating quality depending on age and soil. Raw roots can taste bland to bitter, and older roots often have tougher cores with more stringiness around the outside. Boiling improves the root dramatically: the cooked root becomes more pleasantly starchy, while the broth takes on a rich, savory sweetness that is often better than the root itself. Peeling reduces earthy notes, especially if the root grew in heavy soil or was difficult to clean. Baking brings out a more grain-like character, while roasting or charring transforms the root into the classic chicory “coffee” base. That beverage can be genuinely enjoyable, but it does not duplicate coffee; the most coffee-like result comes from thorough roasting, while lighter roasting produces a toasted grain drink instead [2-3]. Chicory leaves resemble a tougher, more bitter version of endive. Wild leaves are frequently damaged by insects or leaf diseases, and even young leaves can be blemished, so selection matters. When leaves are in good condition, they are very workable in soups and mixed greens. Bitterness is part of their identity, and while cooking can soften harshness, it will not erase the core chicory character. If you like bitter greens, chicory is a gift; if you do not, it is best used as a smaller portion blended into other greens [2-3]. Seasonality (Phenology): Chicory produces edible basal leaves early in the growing season and can continue offering leaves for a long stretch, although quality often declines with heat, drought stress, and insect pressure. Flowering typically occurs from late spring into summer, depending on region and moisture. Roots can be harvested across much of the year in temperate climates, but they are often best when the plant is not putting maximum energy into tall flowering stems. In many foraging traditions, roots are preferred in cooler seasons when stored carbohydrates are more concentrated and textures can be better [2-3]. Safety & Cautions (Food Use): Chicory is generally regarded as safe and is eaten widely in quantity as food. The most practical safety concern for foragers is site contamination rather than plant chemistry, because chicory is so often found along roadsides, sprayed verges, industrial margins, and grazed areas. Harvest only from clean sites, wash thoroughly, and avoid plants from heavily polluted soils. As with many bitter greens and high-fiber roots, very large servings may cause digestive discomfort in sensitive individuals, especially if you are not accustomed to them, but this is a tolerance issue rather than a toxicity warning. Harvest & Processing Workflow: For leaves, target young basal rosette leaves before flowering stems dominate and before insect damage becomes severe. Trim away tough midribs if needed, wash thoroughly, and use fresh in salads in modest proportions or cook as a soup green to soften bitterness. For flowers, harvest fresh blooms during peak flowering and use as garnish or a mild addition to salads. For roots, choose smaller plants when you want easy harvest and cleaner texture, and choose larger roots only when the soil allows efficient digging. Scrub well, peel if earthy notes are strong, then boil for a dependable result, saving the broth because it often captures the best flavor. For chicory “coffee,” slice roots, dry if needed, roast until deeply browned to nearly charred for the most coffee-like profile, then brew as you would a roasted-root infusion [2-3]. Cultivar/Selection Notes: Wild chicory varies noticeably in hairiness, bitterness, and root shape. Cultivated forms selected as endive-like greens or as root crops can be far more predictable and palatable than many roadside wild plants. In the wild, the best “selection” is simply choosing healthy, minimally damaged plants from clean soils and harvesting at the right stage. Look-Alikes & Confusion Risks: Chicory can be confused with other blue-flowered members of the sunflower family, but the combination of a basal rosette, tall branching stems, and flower heads composed entirely of strap-shaped florets is a strong pointer. Dandelion-like relatives can also resemble chicory in leaf stage, but dandelion has yellow flower heads and typically a single hollow flower stalk, while chicory develops branching stems and blue heads. The safest confirmation is to check the flower structure and color when available, then connect that to the basal rosette and taproot. Traditional / Indigenous Use Summary: Chicory’s strongest historical footprint is in Eurasian food traditions, where it has been eaten as a salad and pot herb and used as a roasted root beverage base during coffee shortages. In North America, it has been adopted for food use largely through cultivation and general wild foraging rather than serving as a dominant Indigenous staple, especially in the Southwest, where it is less common. Its importance is therefore best understood as that of a long-established global food plant that has naturalized across North America [2-3].

Medicinal Uses

Appetizer Bach Cardiac Cholagogue Depurative Digestive Diuretic Hypoglycaemic Laxative Tonic Warts Chicory has a long history of herbal use and is especially of great value for its tonic affect upon the liver and digestive tract[254]. It is little used in modern herbalism, though it is often used as part of the diet. The root and the leaves are appetizer, cholagogue, depurative, digestive, diuretic, hypoglycaemic, laxative and tonic[4, 7, 9, 13, 21, 46, 222]. The roots are more active medicinally[222]. A decoction of the root has proved to be of benefit in the treatment of jaundice, liver enlargement, gout and rheumatism[4]. A decoction of the freshly harvested plant is used for treating gravel[4]. The root can be used fresh or dried, it is best harvested in the autumn[9]. The leaves are harvested as the plant comes into flower and can also be dried for later use[9]. The root extracts have experimentally produced a slower and weaker heart rate (pulse)[222]. The plant merits research for use in heart irregularities[222]. The plant is used in Bach flower remedies - the keywords for prescribing it are 'Possessiveness', 'Self-love' and 'Self-pity'[209]. The latex in the stems is applied to warts in order to destroy them[218]. The German Commission E Monographs, a therapeutic guide to herbal medicine, approve Cichorium intybus for loss of appetite, dyspepsia (see [302] for critics of commission E).

Known Hazards

Chicory is generally regarded as safe and is widely consumed as food. The most practical safety concern for foragers is site contamination rather than plant chemistry, because chicory is so often found along roadsides, sprayed verges, industrial margins, and grazed areas. Harvest only from clean sites, wash thoroughly, and avoid plants from heavily polluted soils. As with many bitter greens and high-fiber roots, very large servings may cause digestive discomfort in sensitive individuals, especially if you are not accustomed to them, but this is a matter of tolerance rather than toxicity. Excessive and continued use may impair retinal function [268]. Slight potential for sensitization [301].