Chicory in our A-Z - Cooking Index
Chicory is a bushy, perennial herb with blue or lavender flowers.
Root chicory has been in cultivation in Europe as a coffee substitute for a long time. The roots are baked, ground, and used as a coffee substitute.
Chicory may be grown for its leaves, eaten raw as a salad.
The leaves of many varieties are eaten green, but some are grown in complete darkness to keep the new leaves tender and pale
It has a slightly bitter taste and has been attributed with herbal properties.
It grows as a wild plant on roadsides in its native Europe, and in North America, where it has become naturalized.
Chicory is variously used as a tonic and appetite stimulant, and as a treatment for gallstones, gastro-enteritis, sinus problems and cuts and bruises.