Ever walked right past a chicory plant without even noticing? You’re not alone. At first glance, it’s easy to overlook this scrappy little roadside herb—until it bursts into bloom.
When those daisy-like, sky-blue flowers finally open, it’s as if they’ve captured the soft hues of dawn, a fleeting moment of color before the sun fully rises. And just like that, they fade as the day goes on, blending back into the greenery.
While chicory might not be the star of a manicured flowerbed—it’s a bit rough around the edges—it absolutely deserves a spot in an edible garden. Its striking flowers are just a bonus.
One of my earliest encounters with chicory left me baffled. I remember spotting a plant covered in delicate purple-blue blossoms one summer morning, making a mental note to snap a photo later.
But when I returned that evening, the flowers had vanished. Had I imagined them? Turns out, I had just discovered one of chicory’s many quirks—its blooms open with the daylight and close by evening.
Beyond its fascinating habits, chicory has a long, storied history, popping up in everything from ancient texts to the gardens of renowned botanists. And let’s not forget its versatility—every part of this plant is edible.
The root, often roasted and used as a coffee alternative, has earned a reputation as a health food thanks to its inulin-rich content. The leaves and flowers? Also fair game in the kitchen.
Thinking about adding chicory to your garden? Don’t worry if you’re new to growing it. This resilient plant practically thrives on neglect, making even beginner gardeners look like pros. Stick around to learn how to plant, grow, and care for common chicory.
What Is Chicory?
Chicory is one of those plants that seem to follow humans wherever they go. Originally from Europe, this hardy perennial has spread across the globe, thriving in North America, the UK, China, Southeast Asia, southern Africa, and Australia. If it finds a patch of disturbed soil, chances are it’ll make itself right at home.
People have been cultivating chicory for centuries, transforming its wild form into leafy varieties like Belgian endive, curly endive, sugarloaf, and radicchio.
If you’re in the U.S., you might have even heard “chicory” used interchangeably with endive, which can get a little confusing. To clarify, these greens are subspecies of Cichorium intybus, and they have their own unique growing requirements.
Chicory goes by many names, including blue sailor, coffeeweed, blue cornflower, Italian dandelion, succory, and wild endive—though that last one is sometimes used for Cichorium pumilum, a different species altogether. But for now, when we talk about chicory, we’re referring specifically to Cichorium intybus, the classic flowering herb.
This adaptable plant isn’t native to the U.S., but it has settled in so well that you’ll often see it growing wild along roadsides, in open fields, and in untended meadows. Both its leaves and roots are edible, making it a practical choice for home gardens—especially since it’s easy to grow in cooler seasons from either seeds or transplants.
A member of the Asteraceae family (the same group as daisies and dandelions), chicory is a self-seeding perennial in USDA Hardiness Zones 3 to 10. It grows up to three feet tall, with sturdy, hairy stems and jagged-edged leaves that are larger at the base.
Its signature light purple flowers bloom from June to September, with colors shifting from deep lavender to soft sky blue as they mature. Occasionally, you might even spot a rare white bloom.
One of the most fascinating things about chicory flowers is how they follow the rhythm of the sun. The blooms open early in the morning and slowly close by afternoon, mirroring the changing sky.
If you look closely, you’ll notice tiny white pollen clusters forming at the tips of the stamens—just in time for bees and butterflies to stop by for a visit. But here’s the catch: each individual flower only gets one chance to shine. After blooming for a day or two, it falls off, making way for the next wave of blossoms.
Later in the season, pollinated flowers produce small fruits that drop to the ground, scattering seeds that will sprout the following year—continuing the plant’s life cycle. And like its close relative, the dandelion, chicory has a deep taproot that makes it incredibly resilient.
The leaves and roots are not only edible but packed with nutrients, making this so-called “weed” a valuable addition to both gardens and kitchens.
Origins, Characteristics, and Cultivation
In its first year, it forms a low-growing rosette of green leaves that resemble those of a dandelion. By the second year, it sends up a tall, sturdy stem, sometimes reaching up to four feet in height.
When cut, the stems release a milky sap, a trait shared with its botanical relatives. During the warmer months, chicory produces daisy-like flowers in soft shades of blue or lavender, blooming early in the morning and retreating by evening.
Another defining feature of chicory is its deep, thick root, which has been prized for centuries for both culinary and medicinal purposes. While it may look like a dandelion root, it has its own distinct characteristics and uses.
Where Does Chicory Grow?
Native to Europe and parts of western Asia, chicory has spread across the world, including North America, where it thrives in meadows, along railways, and even in disturbed soil near construction sites. This plant isn’t picky—it can flourish in both rich, loose soil and more compact, less fertile ground.
Historically, ancient Egyptians recognized chicory for its medicinal properties, and over time, it has taken on various names, including “blue dandelion,” “coffeeweed,” and “blue daisy.” Today, it remains a staple in herbal remedies and culinary traditions.
Chicory and Its Cultivated Varieties
Wild chicory is actually the ancestor of several well-known cultivated varieties. These include:
- Leafy chicories like radicchio and winter chicory, which have been bred for their distinctive, slightly bitter leaves.
- Root chicory, grown primarily for its thick roots, often roasted and used as a coffee substitute.
Though some people use the term “chicory” to refer to endive (Cichorium endivia) and radicchio (Cichorium intybus var. foliosum), these plants have unique traits and uses. Radicchio, for example, is cultivated for its colorful, crisp leaves, while common chicory remains a wild-growing, deep-rooted plant that never forms a tight head of leaves.
How to Identify Chicory
If you’re looking for chicory in the wild, here’s what to watch for:
- A tall, somewhat woody stem covered in fine hairs
- Light purple or lavender flowers that bloom from July to October
- Leaves that are lance-shaped and grow up to a foot long
- A milky sap released when stems or roots are cut
In its first year, chicory can be easily mistaken for dandelion, as both share a similar leaf shape, bitter taste, and white sap. However, once in bloom, chicory stands out with its distinctive flowers and towering growth.
Chicory’s Place in History
Chicory has woven itself into human culture for centuries. Ancient Romans, including the poet Horace, frequently ate it, and in Jewish tradition, it’s one of the bitter herbs mentioned in religious texts. Even the famous botanist Carl Linnaeus incorporated chicory into his “floral clock,” noting that its flowers reliably opened at sunrise.
By the 19th century, chicory root gained popularity as a coffee substitute, particularly in Europe and New Orleans, where supply shortages during the American Civil War made it a valuable alternative. British colonial efforts also introduced chicory to India, where it eventually found a place as a widely consumed beverage.
Beyond human consumption, chicory has long served as livestock fodder, thanks to its nutritional value and ability to withstand drought conditions.
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How to plant Chicory
Preparing the Soil
If you’re planning to harvest chicory roots, start with loose, well-draining soil. If your soil leans toward heavy clay, mix in a bit of sand to improve drainage. While chicory isn’t picky—it thrives in all kinds of conditions, even on roadsides—you’ll still want to test your soil.
If it’s low in key nutrients, add well-rotted compost. For those growing chicory for leafy greens, consider a nitrogen-rich fertilizer at planting time, unless your soil is already nitrogen-heavy.
Finding the Right Spot
Though chicory often grows wild, you can also cultivate it in your garden. It prefers the ground over containers and isn’t fussy about soil type. What does matter is sunlight—choose a sunny spot where the plants have room to grow without crowding others. With a mature height of up to four feet and a width of three feet, give them plenty of space.
Using Store-Bought Seedlings
If you find chicory seedlings at a nursery or garden center, you can transplant them with ease. Look for vibrant green leaves and strong, non-rootbound roots. Choose a location with full sun, and if possible, plant in loose, well-draining soil.
Dig a hole, gently place the seedling, cover the root ball with soil, and water thoroughly. Allow at least three feet between plants to prevent overcrowding.
Growing Chicory from Seed
Starting chicory from seed is cost-effective and straightforward. You can direct sow seeds in early spring as soon as the soil is workable. Sow them about a quarter-inch deep and keep the soil moist but not soggy.
Expect germination within two to three weeks. Chicory seeds are hardy and will sprout in temperatures ranging from 40°F to 85°F, though 70°F is ideal. Once seedlings appear, thin them to about a foot apart.
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For a second crop, plant seeds in midsummer if temperatures stay below 85°F. You can also start seeds indoors for an early jump on the season, especially to protect young seedlings from pests like slugs and rabbits.
Sow them indoors about five to six weeks before transplanting outside. In warm climates, sowing or transplanting between September and March works well, while in cooler climates, aim for three to four weeks before the last expected frost.
Spacing and Thinning
When planting chicory in rows, space seeds 6 to 10 inches apart, with rows 2 to 3 feet apart. If plants get too crowded, thin them once they develop three to four true leaves. A dense planting can help suppress weeds naturally.
If you’re growing a variety for fall harvest, plant 75 to 85 days before your expected harvest d ate. Some chicory varieties can also be forced for blanched leaves by digging up the roots before the first frost, trimming the leaves to an inch, and refrigerating them for three to seven weeks before replanting.
Indoor Seed Starting Tips
For those starting seeds indoors, you’ll need a well-draining potting mix, seed trays, and a warm location (65°F to 80°F). Moisten the soil, fill your trays, and plant two seeds per cell about a quarter-inch deep.
Keep the soil consistently moist, and seedlings should sprout within five days. Once they emerge, move them to a bright location or use full-spectrum grow lights for 12–14 hours a day. Keep the lights just a few inches above the seedlings to encourage strong growth.
When the seedlings reach about an inch tall, thin them to one per cell. Continue keeping the soil moist until they reach two to three inches, at which point they’re ready for hardening off.
Transplanting Outdoors
Once the last frost has passed, you can move your seedlings outdoors. If you’re direct sowing in the garden, space seeds one to two inches apart and cover with a quarter-inch of soil.
Using a row cover can help retain warmth and shield young seedlings from wind and pests. When the plants reach about an inch tall, thin them to stand 12 to 18 inches apart.
How to Grow Chicory
Chicory is an easygoing plant that doesn’t need much to thrive. The trickiest part? Protecting young seedlings from hungry critters like slugs, rabbits, and deer. But once your chicory makes it past its first year, it pretty much takes care of itself!
Light Requirements
Chicory loves the sun. Aim to plant it somewhere that gets at least six to eight hours of direct sunlight daily. While it can tolerate a bit of shade, too much will stunt its growth. So, avoid planting it in heavily shaded spots, like under large trees or against the shadowed side of your house. For the best results, give your chicory as much sun as possible.
Watering Needs
Young chicory plants have shallow roots, so they need consistent moisture early on. After transplanting, keep the soil evenly moist for about a month. Depending on your local climate, this usually means watering two to four times a week.
As the plant matures, it becomes more drought-resistant. Once it’s well established, you’ll only need to water during long dry spells or extreme summer heat. Ideally, chicory should get at least an inch of water per week, ensuring the soil never dries out beyond the top inch.
Best Soil for Chicory
One of the best things about chicory? It’s not picky about soil. It thrives in everything from nutrient-poor, compacted ground to heavy clay. However, for the healthiest plants and best root development, well-draining, fertile soil with a pH between 5.5 and 7.0 is ideal.
Because chicory naturally grows in rough, disturbed areas—like roadsides and empty lots—it’s highly adaptable. Just make sure it’s not sitting in soggy, waterlogged soil. If you’re growing it for the roots, plant it in loose, aerated soil to encourage bigger, healthier growth.
Temperature and Humidity
While chicory is often thought of as a cool-season plant, it actually depends on how you’re growing it. If you’re after the leaves, cooler weather is best, as heat makes them turn bitter. But if you’re growing chicory for its roots, temperature fluctuations aren’t a big concern.
In most regions, it’s best to plant chicory in early spring when temperatures are still mild. The plant’s roots store energy during winter, allowing it to regrow in spring—even if the foliage dies back in freezing weather. If you live in an area with harsh winters (below 0°F), covering the plants with mulch or a row cover can help protect them.
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Fertilizing Chicory
Chicory doesn’t need much extra nutrition, but a little boost can encourage stronger growth. Apply a balanced fertilizer in spring and again in mid-summer for optimal results. Whether you choose granular or liquid fertilizer, both work fine.
For container-grown chicory, a diluted liquid fertilizer every six weeks will keep it happy. Just be careful not to overdo it—this plant doesn’t like sudden nutrient surges.
Low-Maintenance Care
Once established, chicory requires minimal upkeep. When winter rolls around, the leaves and stalks will die back. You can leave them as they are or trim them for a tidier look—either way, new growth will sprout in spring.
Although chicory can spread, it’s not as aggressive as some plants like mint. It won’t randomly pop up everywhere unless a bird helps scatter the seeds. To prevent unwanted growth, keep an eye out for seedlings and pull them up as needed. If you don’t want it to reseed, simply snip off the flowers after they bloom.
If you ever need to remove chicory completely, treat it like a dandelion—use a long weeder tool to extract the entire taproot. Otherwise, enjoy this hardy, fuss-free plant in your garden!
How to Harvest and Store Chicory
Chicory is a versatile plant, and you can enjoy both its leaves and roots. The leaves are best when fresh, while the roots can be dried and stored for later use. Let’s walk through the best methods for harvesting and preserving your chicory.
Harvesting Chicory Leaves
You can pick chicory leaves whenever you like, but they’re at their best before the plant flowers. Young leaves are tender and flavorful, whereas older ones tend to be more bitter and tough. If you want to keep harvesting from the same plant, try snipping individual leaves instead of cutting the entire rosette.
For the freshest greens, harvest early in the morning or in the evening to prevent wilting. You can eat them raw in salads or cook them for a rich, savory flavor. Try sautéing them with butter and garlic, then finish with a squeeze of lemon juice and a sprinkle of parmesan cheese.
Harvesting Chicory Roots
Chicory roots are best harvested in their first year, usually about 120 days after planting, right after the plant has flowered. After that, the roots become woody and tough. To dig them up, loosen the soil a few inches around the base of the plant and gently pull up the long taproot.
Choose larger plants for bigger roots, and if the soil is moist, digging will be much easier. Once you’ve unearthed them, trim off the leaves with pruning shears, shake off excess dirt, and rinse them well. A vegetable brush works great for scrubbing off any remaining soil.
Preparing and Storing Chicory Roots
Once the roots are clean, you can chop or shred them. Since chicory roots are quite fibrous, a sharp chef’s knife or vegetable peeler will help you get evenly sized pieces. Now, it’s time to dry them.
- Using a dehydrator: Spread the pieces in a single layer and dry until they are firm and slightly browned.
- Oven drying: Set your oven to 200°F and let the roots dry for 1–3 hours. They should be completely dry and lightly golden when ready.
- Storage: Keep the dried roots in an airtight container until you need them.
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Roasting Chicory Roots for Coffee
Want a caffeine-free coffee alternative? Roast your chicory roots! Here’s how:
- Clean and peel the roots.
- Cut them into small, inch-long pieces.
- Spread them on a baking sheet and roast at 325°F.
- Keep an eye on them—roasting can take anywhere from 45 minutes to a few hours, depending on thickness.
- Stir occasionally for even browning. Once you smell a rich, coffee-like aroma and see a deep brown color, they’re done.
- Let them cool completely, then grind them just like coffee beans.
Store the roasted pieces in the fridge to keep them fresh longer, or grind them all at once for convenience.
Storing Chicory Leaves and Flowers
Since chicory leaves don’t dry well, it’s best to use them fresh. Store them in a sealed plastic bag in the fridge for up to a week, but wait to wash them until you’re ready to use them—moisture can cause them to spoil faster.
As for the flowers, you can enjoy them fresh or preserve them by infusing them in vinegar. This extends their shelf life while adding a unique flavor to dressings and marinades.
Use and effect of chicory
Did you know that every part of the chicory plant is edible? While it’s a popular feed for livestock, humans can enjoy it too!
The leaves, in particular, offer a unique taste—young leaves are mild and great for salads, while older ones take on a pleasantly bitter edge, a flavor appreciated in cuisines from Italy to southern India. In Albania, they’re often steamed or marinated in olive oil as a spinach alternative or used in savory fillings.
If you’re working with fresh chicory leaves, keep in mind that they don’t dry well. For the best quality, store them in a sealed plastic bag in the fridge, and only wash them right before using—moisture can speed up spoilage. If the bitterness is too strong for your liking, a quick boil and drain will mellow it out.
Chicory Root as a Coffee Alternative
Chicory root has long been a favorite coffee substitute, particularly during times when coffee beans were hard to come by. Economic struggles, trade restrictions, and even wars pushed people to find alternatives, and chicory stepped up to the challenge.
When French settlers arrived in New Orleans, they brought this tradition with them, and the practice of blending chicory with coffee is still popular today.
If you’re curious to try it, simply grind and brew dried chicory root just like coffee. The result? A naturally sweet, slightly nutty drink with a smooth bitterness. Some people enjoy it on its own, while others mix it with regular coffee for a unique flavor twist.
Beyond taste, chicory root is packed with inulin, a prebiotic fiber known for its gut-friendly benefits. It can help with digestion, support healthy gut bacteria, and may even ease constipation. While chicory has long been used in natural medicine for its digestive benefits, scientific research on its broader health effects is still limited.
However, tea made from the root is a well-known remedy for digestive discomfort—just steep 1 to 1.5 teaspoons of crushed chicory root in hot water for a few minutes, then strain and enjoy.
Cooking with Chicory
Chicory isn’t just a coffee alternative—it’s a powerhouse ingredient in the kitchen! In recent years, food manufacturers have started adding chicory root to snacks, cereals, and even beverages to boost fiber content. While extra fiber is beneficial, consuming too much at once may lead to digestive issues, so it’s best to introduce it gradually.
Aside from processed products, you can enjoy chicory in its natural form. The root is delicious when roasted or boiled, then finished with butter, salt, and pepper.
The leaves, much like dandelion greens, can be eaten raw in salads or cooked for a milder taste. Younger leaves are tender and slightly sweet, while older ones benefit from a bit of cooking to tone down their bitterness.
Even chicory flowers have culinary uses! Try adding them to salads or cocktails for a pop of color and subtle flavor. And if you’re growing chicory as animal fodder, be sure to mow it down a few times a year to prevent it from going to seed. Horses, cattle, rabbits, and poultry can all benefit from its nutritional value.
A Healthy Addition to Your Diet
Chicory root’s high inulin content makes it a great choice for gut health, and some studies suggest it could help regulate insulin levels.
While more research is needed to confirm its effects on conditions like diabetes and obesity, it’s clear that chicory is a valuable part of a balanced diet. Just be mindful of your intake—too much fiber at once can lead to digestive discomfort.
Despite its impressive benefits, chicory remains an underrated ingredient. While dandelion greens have gained popularity in grocery stores, chicory is still flying under the radar. If you haven’t tried it yet, consider giving it a place on your plate—or in your coffee mug!
Common Problems
Chicory is generally easy to grow and rarely runs into major trouble with pests or diseases. Still, it pays to keep an eye out for occasional problems.
The first step is prevention: plant in well-draining soil, water around the base of your plants rather than splashing the leaves, and give them room to breathe. Also, try not to plant other leafy chicory relatives like radicchio or endive nearby, since they tend to attract and share the same issues.
Common Pests
Although insects usually don’t cause much harm to chicory, snails and slugs can wreak havoc on tender seedlings or new leaves. These nocturnal munchers leave large holes or can wipe out a small plant overnight.
If you notice slimy trails or chewed foliage, it’s time to take action. Many gardeners swear by beer traps—little containers of beer in the garden that lure slugs to their demise—but an organic pellet bait often delivers more consistent results. It’s pet- and child-safe yet effectively targets slugs and snails.
Mammals can also be a nuisance. Rabbits especially enjoy snacking on young chicory growth, and deer won’t pass up a fully grown plant. Placing row covers or netting over your chicory is the most reliable way to keep hungry critters away.
Aphids sometimes pose a threat to Cichorium intybus, particularly a variety called the chicory aphid (Aphis intybi). These tiny sap-suckers can stunt your plants and spread disease, so it’s best to address an infestation as soon as you see one.
A simple soapy water solution—one tablespoon of mild dish soap mixed with a quart of water—spritzed daily for a couple of weeks can make a big difference. Dusting plants with a little flour may also help by clogging the aphids’ digestive systems. If you need a stronger remedy, neem oil applied weekly for a few weeks is typically effective.
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Common Diseases
Even though chicory is fairly resilient, certain diseases can take hold if conditions are warm and damp. Downy mildew, for example, may cause newer leaves to drop and can produce a powdery growth on the undersides of older leaves.
Anthracnose shows up as dry, tan spots that grow and merge, eventually killing off entire leaves. Both of these thrive when foliage stays wet for long periods, so watering at soil level and spacing your plants properly can go a long way toward prevention.
Bacterial soft rot creates water-soaked patches on leaves that can split open and ooze a dark, slimy fluid—an unpleasant surprise to say the least. Since there’s no cure, your best bet is to make sure your plants have excellent drainage, sanitize your tools between uses, and keep aphids (which can spread the bacteria) at bay.
Fusarium wilt is another fungal threat that causes leaves to yellow and droop. High nitrogen levels can make plants more vulnerable, so test your soil before adding fertilizer.
If this disease appears, remove any affected chicory and dispose of it well away from your compost pile. If it becomes widespread, you might consider carefully chosen chemical treatments.
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When it comes to disease prevention, consistent garden hygiene is crucial. Clear out old plant debris, rotate your crops every couple of years, and water in the morning so leaves have a chance to dry throughout the day.
If your chicory does become infected and symptoms are severe, you may need to pull the affected plants and destroy them. Staying alert and acting quickly is the key to protecting your chicory and keeping your garden healthy.
Frequently asked questions
- Is chicory the same as cornflower?
Not exactly! While chicory is sometimes called cornflower, the term “cornflower” more commonly refers to the bright blue blossoms of bachelor’s buttons (Centaurea cyanus). So, while the names may overlap in conversation, they actually refer to different plants.
- Does chicory have caffeine?
Nope! Even though chicory root is often brewed as a coffee alternative, it doesn’t contain any caffeine. It offers a rich, roasted flavor similar to coffee, making it a popular choice for those looking to cut back on caffeine.
- Can you eat chicory flowers?
Yes! Chicory flowers are completely edible and can add a lovely touch to salads or baked goods. Whether you’re going for a pop of color or a mild, slightly bitter taste, these blossoms are a great way to elevate your dish.
Final Thoughts
If you’re searching for a low-maintenance plant that offers plenty of benefits, chicory is a fantastic choice. This hardy perennial thrives in different environments, producing both edible leaves and roots. And as a bonus, its soft purple blooms add a lovely touch to any garden.
I like to think of chicory as the dandelion’s understated sibling—it doesn’t spark as much debate or demand the same attention. While dandelion greens have made their way onto grocery store shelves and farmers’ market tables, chicory remains somewhat overlooked. But it’s time this versatile plant got its due.
One of its best-kept secrets? The roasted root makes a smooth, caffeine-free coffee alternative—one that some, myself included, actually prefer to traditional coffee.
Plus, growing chicory at home is far more sustainable. Think about it: no massive water consumption, no energy-intensive roasting, and no long-haul transportation like with coffee beans.
Beyond its use as a coffee substitute, chicory is also a nutritious option for livestock feed, and its leafy greens deserve a spot in your garden lineup. So, if you haven’t given this plant much thought before, now’s the perfect time to see what it has to offer!
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