Features
Common chicory is a perennial plant native to Asia and Europe. It was introduced to North America by early settlers and is now widely naturalized. Common chicory can be found growing in many wild spaces including roadsides, prairies, and neglected urban spaces. It’s ability to adapt to a variety of locations and soil conditions has caused chicory to be classified as a weed in some cases.
Chicory plants produce a rosette of long, irregularly edged leaves and young chicory plants may be confused with dandelions. In summer they produce tall, stiff, nearly leafless stems intermittently lined with blue flowers. The blooms last only a day and typically remain open the longest on cool or cloudy days. On hot days the flowers may open for just a short time in the morning.
All parts of a chicory plant are edible. Their thick roots are cultivated and harvested for use as a coffee substitute. Roots are dried, roasted and then ground to use as-is, or to mix with ground coffee beans. Leaves are best harvested young, when they are slightly less bitter. Flowers add beauty to a leafy-greens salad.
Uses
A good choice for an edible landscape or foraging garden. The flowers add a showy, true-blue note to late summer cottage or pollinator gardens.
















0 Comments