en:Chicory#Cultivated

When flowering, chicory has a tough, grooved, and more or less hairy stem. It can grow to {{Convert|1.5|m|ft|abbr=off|frac=2}} tall.{{Cite book|last1=Elias|first1=Thomas S.|url=https://www.worldcat.org/oclc/244766414|title=Edible Wild Plants: A North American Field Guide to Over 200 Natural Foods|last2=Dykeman|first2=Peter A.|publisher=Sterling|year=2009|isbn=978-1-4027-6715-9|location=New York|pages=115|oclc=244766414|orig-year=1982}} The leaves are stalked, lanceolate and unlobed; they range from {{Convert|7.5-32|cm|abbr=off|frac=4}} in length (smallest near the top){{Cite book |last=Spellenberg |first=Richard |url=https://archive.org/details/nationalaudubons00spel/page/366/ |title=National Audubon Society Field Guide to North American Wildflowers: Western Region |publisher=Knopf |year=2001 |isbn=978-0-375-40233-3 |edition=rev |pages=366 |orig-date=1979}} and {{Convert|2-8|cm|abbr=on|frac=4}} wide. The flower heads are {{Convert|3-5|cm|abbr=on|frac=4}} wide, and usually light blue or lavender; it has also rarely been described as white or pink. Of the two rows of involucral bracts, the inner is longer and erect, the outer is shorter and spreading. It flowers from March until October. The seed has small scales at the tip.

{{gallery|mode=packed

|Cichorium endiva.jpg|Leaves unlobed and pointed

|Cichorium intybus-alvesgaspar1.jpg|Flower close-up

|Cichorium intybus, white form, 2023-08-27, Etna, 01.jpg|White form

}}

Substances which contribute to the plant's bitterness are primarily the two sesquiterpene lactones, lactucin and lactucopicrin. Other components are aesculetin, aesculin, cichoriin, umbelliferone, scopoletin, 6,7-dihydrocoumarin, and further sesquiterpene lactones and their glycosides.Harsh Pal Bais, GA Ravishankar (2001) Cichorium intybus L – cultivation, processing, utility, value addition and biotechnology, with an emphasis on current status and future prospects. Journal of the Science of Food and Agriculture, 81, 467–484. Around 1970, it was discovered that the root contains up to 20% inulin, a polysaccharide similar to starch.{{Citation needed|date=June 2022}}

Common chicory is also known as blue daisy, blue dandelion, blue sailors, blue weed, bunk, coffeeweed, cornflower, hendibeh, horseweed, ragged sailors, succory, wild bachelor's buttons, and wild endive.{{cite web |author1=John Cardina |author2=Cathy Herms |author3=Tim Koch |author4=Ted Webster |title=Chickory Cichorium intybus |url=http://www.oardc.ohio-state.edu/weedguide/singlerecord.asp?id=920 |access-date=February 25, 2013 |work=Ohio Perennial & Biennial Weed Guide |publisher=Ohio State University OARDC Extension}} ("Cornflower" is also commonly applied to Centaurea cyanus.) Common names for varieties of var. foliosum include endive, radicchio, radichetta, Belgian endive, French endive, red endive, sugarloaf, and witloof (or witlof).{{cite journal |last1=Benigni |first1=M. |last2=Bompeix |first2=G. |title=Chemical and biological control of Sclerotinia sclerotiorum in witloof chicory culture. |journal=Pest Manag. Sci. |date=2010 |volume=66 |issue=12 |pages=1332–1336 |doi=10.1002/ps.2019|pmid=20839264 }}

The scientific genus name Cichorium is ultimately from {{Langx|grc|κίχορα}} : kíkhora, meaning endive. The species name intybus is a variant of {{Langx|la|intibus}} also meaning endive. Moreover, intibus is the ultimate etymological source of the English word endive.

Ironically, the species of true endives is not Cichorium intybus but rather Cichorium endivia.

Chicory is native to western Asia, North Africa, and Europe. It lives as a wild plant on roadsides in Europe. The plant was brought to North America by early European colonists.{{Cite book |last=Lyle |first=Katie Letcher |url=https://www.worldcat.org/oclc/560560606 |title=The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them |publisher=FalconGuides |year=2010 |isbn=978-1-59921-887-8 |edition=2nd |location=Guilford, CN |pages=10 |oclc=560560606 |orig-year=2004}} It is also common in China, and Australia, where it has become widely naturalized.{{cite web |title=Cichorium intybus |url=http://efloras.org/florataxon.aspx?flora_id=1&taxon_id=200023652 |access-date=23 March 2014 |publisher=Flora of North America}}{{Cite web|url=http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200023652|archiveurl=https://web.archive.org/web/20160303183748/http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200023652|url-status=dead|title=Cichorium intybus in Flora of China @ efloras.org|archivedate=March 3, 2016|website=www.efloras.org}}{{Cite web|url=https://bie.ala.org.au/species/https://id.biodiversity.org.au/node/apni/2919007|archiveurl=https://web.archive.org/web/20160305013336/http://bie.ala.org.au/species/Cichorium%2Bintybus|url-status=dead|title=Species: Cichorium intybus (Chicory)|first=Atlas of Living|last=Australia|archivedate=March 5, 2016|website=bie.ala.org.au}}

It is more common in areas with abundant rain.

File:Pied hoverfly (Scaeva pyrastri) on chicory (Cichorium intybus).jpg on flower]]

Chicory is both a cultivated crop and a weedy plant with a cosmopolitan distribution. Analysis of introduced weedy populations in North America has revealed that naturalized weedy chicory is partially descended from domesticated cultivars.{{cite journal |last1=Zavada |first1=Tomas |last2=Malik |first2=Rondy J. |last3=Kesseli |first3=Rick V. |title=Population structure in chicory (Cichorium intybus): A successful U.S. weed since the American revolutionary war |journal=Ecology and Evolution |date=2017 |volume=7 |issue=12|pages=4209–4219 |doi=10.1002/ece3.2994 |bibcode=2017EcoEv...7.4209Z |doi-access=free |pmid=28649334 |pmc=5478081 }}

Chicory grows in roadsides, waste places, and other disturbed areas, and can survive in lawns due to its ability to resprout from its low basal rosette of leaves. It typically does not enter undisturbed natural areas.{{cite web |title=Chicory, Cichorium intybus |url=https://hort.extension.wisc.edu/articles/chicory-cichorium-intybus/ |publisher=University of Wisconsin-Madison}}{{cite web |last1=Dorman |first1=Kathryn |title=Chicory- weed or flower? |url=https://extension.psu.edu/chicory-weed-or-flower |publisher=Penn State Extension}} It most prefers limestone soils, but tolerates an array of conditions. Bees, butterflies, and flies feed upon it. Chicory is classified as a drought tolerant plant. {{Cite web |last=University |first=Utah State |title=Chicory |url=https://extension.usu.edu/rangeplants/forbs-herbaceous/chicory |access-date=2024-06-20 |website=extension.usu.edu |language=en}}

{{Cookbook|Chicory}}

{{nutritional value

| name = Chicory greens, raw

| kJ = 96

| water = 92 g

| protein = 1.7 g

| fat = 0.3 g

| carbs = 4.7 g

| fiber = 4 g

| sugars = 0.7 g

| calcium_mg = 100

| iron_mg = 0.9

| magnesium_mg = 30

| phosphorus_mg = 47

| potassium_mg = 420

| sodium_mg = 45

| zinc_mg = 0.42

| manganese_mg = 0.429

| vitC_mg = 24

| thiamin_mg = 0.06

| riboflavin_mg = 0.1

| niacin_mg = 0.5

| pantothenic_mg = 1.159

| vitB6_mg = 0.105

| folate_ug = 110

| vitA_ug = 286

| betacarotene_ug = 3430

| lutein_ug = 10300

| vitE_mg = 2.26

| vitK_ug = 297.6

| source_usda = 1

| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/169992/nutrients Link to USDA Database entry]

}}

{{nutritional value

| name = Belgian endive (witloof), raw

| kJ = 71

| water = 94 g

| protein = 0.9 g

| fat = 0.1 g

| carbs = 4 g

| fiber = 3.1 g

| calcium_mg = 19

| iron_mg = 0.24

| magnesium_mg = 10

| phosphorus_mg = 26

| potassium_mg = 211

| sodium_mg = 2

| zinc_mg = 0.16

| manganese_mg = 0.1

| vitC_mg = 2.8

| thiamin_mg = 0.062

| riboflavin_mg = 0.027

| niacin_mg = 0.16

| pantothenic_mg = 0.145

| vitB6_mg = 0.042

| folate_ug = 37

| source_usda = 1

| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/168412/nutrients Link to USDA Database entry]

}}

The entire plant is edible.{{Cite book |url=https://www.worldcat.org/oclc/277203364 |title=The Complete Guide to Edible Wild Plants |publisher=Skyhorse Publishing |others=United States Department of the Army |year=2009 |isbn=978-1-60239-692-0 |location=New York |pages=42 |language=en-US |oclc=277203364}}

Raw chicory leaves are 92% water, 5% carbohydrates, 2% protein, and contain negligible fat. In a 100-gram (3½ oz) reference amount, raw chicory leaves provide {{convert|23|cal|J|lk=in}} and significant amounts (more than 20% of the Daily Value) of vitamin K, vitamin A, vitamin C, some B vitamins, and manganese. Vitamin E and calcium are present in moderate amounts. Raw endive is 94% water and has low nutrient content.

Root chicory (Cichorium intybus var. sativum) has long been cultivated in Europe as a coffee substitute.{{cite web|author=Laurie Neverman|url=https://commonsensehome.com/chicory/|title=Chicory - The "Coffee Root" Plant|date=31 August 2018}} The roots are baked, roasted, ground, and used as an additive, especially in the Mediterranean region (where the plant is native). As a coffee additive, it is also mixed in Indian filter coffee and in parts of Southeast Asia, South Africa, and the southern United States, particularly in New Orleans. In France, a mixture of 60% chicory and 40% coffee is sold under the trade name Ricoré. It has been more widely used during economic crises such as the Great Depression in the 1930s and during World War II in Continental Europe. Chicory, with sugar beet and rye, was used as an ingredient of the East German {{Lang|de|Mischkaffee}} (mixed coffee), introduced during the "East German coffee crisis" of 1976–1979. It is also added to coffee in Spanish, Turkish, Syrian, Lebanese and Palestinian cuisines.{{cite web |url=http://www.turkish-cuisine.org/english/pages.php?ParentID=5&FirstLevel=53&SecondLevel=61 |author=Tijen İnaltong |title=Wild Herbs of Turkey |publisher=Turkish Cultural Foundation |access-date=2013-12-16 |url-status=dead |archive-url=https://web.archive.org/web/20130116115552/http://www.turkish-cuisine.org/english/pages.php?ParentID=5&FirstLevel=53&SecondLevel=61 |archive-date=2013-01-16 }}

Some beer brewers use roasted chicory to add flavor to stouts (commonly expected to have a coffee-like flavor). Others have added it to strong blond Belgian-style ales, to augment the hops, making a {{Lang|nl|witloofbier}}, from the Dutch name for the plant.

The roots can also be cooked like parsnips.{{cite book |last1=Nyerges |first1=Christopher |title=Foraging Wild Edible Plants of North America: More than 150 Delicious Recipes Using Nature's Edibles |date=2016 |publisher=Rowman & Littlefield |isbn=978-1-4930-1499-6 |page=57 |url=https://books.google.com/books?id=RwDHCgAAQBAJ}}

{{gallery|mode=packed

|Dried chicory root.jpg|Dried chicory root

|Chicory tea.jpg|Korean chicory tea made from dried chicory root

|Cafe du Monde canned coffee chicory blend.jpg|Coffee-chicory blend by Café du Monde

}}

While edible raw, wild chicory leaves usually have a bitter taste, especially the older leaves.{{Cite book|last=Nyerges|first=Christopher|title=Foraging Washington: Finding, Identifying, and Preparing Edible Wild Foods|publisher=Falcon Guides|year=2017|isbn=978-1-4930-2534-3|location=Guilford, CT|oclc=965922681}} The flavor is appreciated in certain cuisines, such as in the Ligurian and Apulian regions of Italy and also in the southern part of India. In Ligurian cuisine, wild chicory leaves are an ingredient of preboggion and in the Apulian region, wild chicory leaves are combined with fava bean puree in the traditional local dish fave e cicorie selvatiche.{{cite web |author=Kyle Phillips |url=http://italianfood.about.com/od/chickpeaslentils/r/blr1898.htm |title=Fava Bean Puree with Wild Chicory Recipe - Fave e Cicorie Selvatiche |publisher=About.com |access-date=2013-12-16 |archive-url=https://web.archive.org/web/20131115192015/http://italianfood.about.com/od/chickpeaslentils/r/blr1898.htm |archive-date=2013-11-15 |url-status=dead }} In Albania, the leaves are used as a spinach substitute, mainly served simmered and marinated in olive oil, or as ingredient for fillings of byrek. In Greece a variety of wild chicory found in Crete and known as stamnagathi (spiny chicory) is used as a salad served with olive oil and lemon juice.

By cooking and discarding the water, the bitterness is reduced, after which the chicory leaves may be sautéed with garlic, anchovies, and other ingredients. In this form, the resulting greens might be combined with pasta{{cite web |url=http://dolcevitadiaries.co.uk/2009/05/19/wild-chicory-spaghetti |title=Wild Chicory Spaghetti |publisher=Nudo Italia |work=Dolce Vita Diaries |date=2009-05-19 |access-date=2013-12-16 |archive-url=https://web.archive.org/web/20110113155934/http://dolcevitadiaries.co.uk/2009/05/19/wild-chicory-spaghetti/ |archive-date=2011-01-13 |url-status=usurped }} or accompany meat dishes.Jaume Fàbrega, El gust d'un poble: els plats més famosos de la cuina catalana. Llomillo fregit amb xicoires

Chicory may be cultivated for its leaves, usually eaten raw as salad leaves. Cultivated chicory is generally divided into three types, of which there are many varieties:{{citation|url=http://www.gardenzone.info/crops/index.php?crop=chicory|publisher=Gardenzone.info|year=2004|first1=Frann|last1=Leach|title=Organic Gardening: How to grow organic Chicory|access-date=2008-08-10|archive-url=https://web.archive.org/web/20110721202446/http://www.gardenzone.info/crops/index.php?crop=chicory|archive-date=2011-07-21|url-status=dead}}

• Radicchio usually has variegated red or red and green leaves. Some only refer to the white-veined red-leaved type as radicchio, also known as red endive and red chicory. It has a bitter and spicy taste, which mellows when it is grilled or roasted. It can also be used to add color and zest to salads. It is largely used in Italy in different varieties, the most famous being the ones from Treviso (known as radicchio rosso di Treviso),{{citation|url=http://www.radicchioditreviso.it/cms/index.php?option=com_content&view=article&id=12&Itemid=22|publisher=Consorzio Tutela Radicchio Rosso di Treviso e Variegato di Castelfranco IGP|title=Radicchio Rosso di Treviso IGP - Tardivo (Red Radicchio of Treviso - Late harvest)|language=it|access-date=2013-08-25|url-status=dead|archive-url=https://web.archive.org/web/20140204043947/http://www.radicchioditreviso.it/cms/index.php?option=com_content&view=article&id=12&Itemid=22|archive-date=2014-02-04}}{{citation|url=http://italianfood.about.com/library/rec/blr0094.htm|title=Radicchio Rosso: The Marvel from Treviso|publisher=About.com|access-date=2013-08-25|archive-date=2016-01-04|archive-url=https://web.archive.org/web/20160104171524/http://italianfood.about.com/library/rec/blr0094.htm|url-status=dead}} from Verona (radicchio di Verona), and Chioggia (radicchio di Chioggia), which are classified as an IGP.{{citation |title=Radicchio di Verona IGP |date=2 February 2009 |url=http://www.trevenezie.it/it/radicchio-di-verona-igp/ |archive-url=https://web.archive.org/web/20140223144631/http://www.trevenezie.it/it/radicchio-di-verona-igp/ |publisher=TreVenezie |language=it |access-date=2022-07-11 |archive-date=2014-02-23}}{{What|reason=This acronym isn't included on the linked page|date=July 2022}} It is also common in Greece, where it is known as radiki and mainly boiled in salads, and is used in pies.{{citation needed|date=May 2020}}

File:Witlof en wortel.jpg

• Belgian endive is known in Dutch as {{Lang|nl|witloof}} or {{Lang|nl|witlof}} ("white leaf"), {{Lang|it|indivia}} in Italy, {{Lang|es|endivias}} in Spain, chicory in the UK, as witlof in Australia, endive in France and Canada, and {{Lang|fr|chicon}} in parts of northern France, in Wallonia and (in French) in Luxembourg.{{Cite web |last=Yeoman |first=Andrew |date=1 March 2001 |title=Belgian Endives |url=https://www.bcliving.ca/belgian-endives |access-date=21 September 2022 |website=BCLiving}} It has a small head of cream-colored, bitter leaves. The harvested root is allowed to sprout indoors in the absence of sunlight, which prevents the leaves from turning green and opening up (etiolation). It is often sold wrapped in blue paper to protect it from light, so as to preserve its pale color and delicate flavor. The smooth, creamy white leaves may be served stuffed, baked, boiled, cut, or cooked in a milk sauce, or simply cut raw. The tender leaves are slightly bitter; the whiter the leaf, the less bitter the taste. The harder inner part of the stem at the bottom of the head can be cut out before cooking to prevent bitterness. Belgium exports chicon/witloof to over 40 countries. The technique for growing these blanched endives was accidentally discovered in the 1850s at the Botanical Garden of Brussels in Saint-Josse-ten-Noode, Belgium.{{cite web|url=http://www.foodmuseum.com/endive.html |title=Belgian endive- Cichorium intybus |publisher=The Food Museum |archive-url=https://web.archive.org/web/20050729081033/http://www.foodmuseum.com/endive.html |archive-date=2005-07-29}} Today France is the largest producer of endive.{{cite web|title=About|url=http://www.frenchvegetables.com/about|publisher=Frenchvegetables.com|url-status=usurped|archive-url=https://web.archive.org/web/20130116115552/http://www.frenchvegetables.com/about/|archive-date=2013-01-16}}

• Catalogna chicory (Cichorium intybus var. foliosum), also known as puntarelle, includes a whole subfamily (some varieties from Belgian endive and some from radicchio){{citation| publisher= PROJECTFOODLAB| date=March 17, 2011|access-date=2013-08-25|title = Cicoria Asparago o Catalogna - Long-stemmed Italian Chicory| url =http://projectfoodlab.typepad.com/projectfoodlab-italy/2011/03/cicoria-asparago-o-catalogna-long-stemmed-italian-chicory.html}} of chicory and is used throughout Italy.

Although leaf chicory is often called "endive", true endive (Cichorium endivia) is a different species in the same genus, distinct from Belgian endive.{{cite web |title=Endive, Chicory and Witloof |url=http://plantanswers.tamu.edu/vegetables/endive.html |access-date=2013-12-16 |work=Aggie Horticulture |publisher=Texas AgriLife Extension Service, Texas A&M System}}

{{see also|Inulin}}

Inulin is mainly found in the plant family Asteraceae as a storage carbohydrate (e.g. Jerusalem artichoke, dahlia, and yacon). It is used as a sweetener in the food industry, with 10% of the sweetening power of sucrose{{cite web |author=Joseph O'Neill |url=http://www.functionalingredientsmag.com/article/Formulations/using-inulin-and-oligofructose-with-high-intensity-sweeteners.aspx |title=Using inulin and oligofructose with high-intensity sweeteners |publisher=Penton |work=New Hope 360 |date=2008-06-01 |access-date=2013-12-16 |url-status=dead |archive-url=https://archive.today/20120731112515/http://www.functionalingredientsmag.com/article/Formulations/using-inulin-and-oligofructose-with-high-intensity-sweeteners.aspx |archive-date=2012-07-31 }} and is sometimes added to yogurts as a 'prebiotic'.Madrigal L. Sangronis E. "Inulin and derivates as key ingredients in functional foods. [Review]" [Spanish] Archivos Latinoamericanos de Nutricion. 57(4):387-96, 2007 Dec. It is also a source of dietary fiber.{{cite journal |last1=Raninen |first1=K |last2=Lappi |first2=J |last3=Mykkänen |first3=H |last4=Poutanen |first4=K |year=2011 |title=Dietary fiber type reflects physiological functionality: Comparison of grain fiber, inulin, and polydextrose |journal=Nutrition Reviews |volume=69 |issue=1 |pages=9–21 |doi=10.1111/j.1753-4887.2010.00358.x |pmid=21198631 |doi-access=free}}

Fresh chicory root may contain 13–23% inulin as a percentage of its total carbohydrate content.

{{cite journal

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|last=Wilson

|first=Robert

|journal=Crop Sci.

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|title=Chicory Root Yield and Carbohydrate Composition is Influenced by Cultivar Selection, Planting, and Harvest Date

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}}

Chicory root contains essential oils similar to those found in plants in the related genus Tanacetum.Edible and Medicinal Plants of the West, Gregory L. Tilford, {{ISBN|0-87842-359-1}} In alternative medicine, chicory has been listed as one of the 38 plants used to prepare Bach flower remedies.{{cite book|author=D. S. Vohra|title=Bach Flower Remedies: A Comprehensive Study|url=https://books.google.com/books?id=icG8onA0ys8C&pg=PR3|access-date=2 September 2013|date=1 June 2004|publisher=B. Jain Publishers|isbn=978-81-7021-271-3|page=3}}

Chicory is highly digestible for ruminants and has a low fiber concentration.{{Cite book | url = https://books.google.com/books?id=jla_sZtQPi0C&pg=PA209 | title = Advances in agronomy | isbn = 978-0-12-000786-8 | last1 = Agronomy | first1 = American Society of | date = 2005-10-25| publisher = Gulf Professional }} Chicory roots were once considered an "excellent substitute for oats" for horses due to their protein and fat content.{{Cite book | url = https://books.google.com/books?id=TisoAAAAYAAJ&pg=PA74 | title = Commerce reports | publisher = Bureau Of Foreign And Domestic Commerce | first = Alfred W. | last = Donegan | year = 1915}} Chicory contains a low quantity of reduced tannins that may increase protein utilization efficiency in ruminants.{{Citation needed|date=March 2021}}

Some tannins reduce intestinal parasites.{{cite web|url=http://www.smallstock.info/info/feedhealth/tannins.htm |title=Tannins, Nutrition and Internal Parasites |publisher=NR International |archive-date=2008-12-10 |archive-url=https://web.archive.org/web/20081210060232/http://www.smallstock.info/info/feedhealth/tannins.htm}}{{cite journal | last1 = Kidane | first1 = A. Houdijk JG. Athanasiadou S. Tolkamp BJ. Kyriazakis I. | year = 2010 | title = Effects of maternal protein nutrition and subsequent grazing on chicory (Cichorium intybus) on parasitism and performance of lambs | journal = Journal of Animal Science | volume = 88 | issue = 4| pages = 1513–21 | doi=10.2527/jas.2009-2530| pmid = 20023143 }} Dietary chicory may be toxic to internal parasites, with studies of ingesting chicory by farm animals having lower worm burdens, leading to its use as a forage supplement.{{cite journal

| title = Individual administration of three tanniferous forage plants to lambs artificially infected with Haemonchus contortus and Cooperia curticei

| journal = Vet. Parasitol.

| volume = 146

| issue = 1–2

| pages = 123–34

| date = 2007-05-15

| url =http://orgprints.org/13009/1/abstract_Vet_Parasitol_Heckendorn.pdf| doi =10.1016/j.vetpar.2007.01.009

| pmid = 17336459

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| journal = Parasitology

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| pages = 299–307

|date=February 2007

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| pmid = 17032469

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}}{{cite journal

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| title =The effect of chicory (Cichorium intybus) and sulla (Hedysarum coronarium) on larval development and mucosal cell responses of growing lambs challenged with Teladorsagia circumcincta

| journal = Parasitology

| volume = 132

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| last5 =Jackson

| first5 =F | s2cid = 19505377

}} Although chicory might have originated in France, Italy and India,{{cite web |last1=Thomas |first1=Rans |title=Chicory: A Powerful Perennial |url=http://www.qdma.com/what-we-do/articles/food-plotshabitat/chicory/ |website=Quality Deer Management Association |access-date=29 September 2018 |archive-url=https://web.archive.org/web/20120111104203/http://www.qdma.com/what-we-do/articles/food-plotshabitat/chicory/ |url-status=dead |archive-date=11 January 2012|date=2012-01-11 }} much development of chicory for use with livestock has been undertaken in New Zealand.{{cite web|url=http://www.ruralliving.co.nz/cms/special_feature/pasture_management/2011/03/making_good_use_of_chicory.php |title=Making good use of chicory |date=2011-03-25 |archive-url=https://web.archive.org/web/20110727162720/http://www.ruralliving.co.nz/cms/special_feature/pasture_management/2011/03/making_good_use_of_chicory.php |archive-date=2011-07-27}}

Forage varieties include:

• 'Puna' ('Grasslands Puna'): Developed in New Zealand,Gene Logsdon {{google books|jmZtbmnSLlsC|All Flesh is Grass: The Pleasures and Promises of Pasture Farming|page=208}}Donald L. Sparks (Editor){{google books|jla_sZtQPi0C|Advances in Agronomy, Volume 88|page=188}} Grasslands Puna is well adapted to different climates, being grown from Alberta, Canada, New Mexico, Florida to Australia.Donald L. Sparks (Editor) {{google books|jla_sZtQPi0C|Advances in Agronomy, Volume 88|page=190}} It is resistant to bolting, which leads to high nutrient levels in the leaves in spring. It also is able to quickly come back after grazing.{{cite book |editor-last1=Nelson |editor-first1=C. Jerry |editor-last2=Redfearn |editor-first2=Daren D. |editor-last3=Moore |editor-first3=Kenneth J. |editor-last4=Collins |editor-first4=Michael |date=2020 |title=Forages, Volume 2, The Science of Grassland Agriculture |url=https://books.google.com/books?id=JGjoDwAAQBAJ&dq=Chicory+rapid+recovery+from+grazing&pg=PA354 |location=West Sussex, England |publisher=Wiley |page=354 |isbn=9781119436614 |quote=rapid recovery from grazing}}
• 'Forage Feast':Ashton Acton (Editor) {{google books|CnEKjKiB2q4C|Advances in Agriculture Research and Application: 2011 Edition|page=280}} A variety from France used for human consumption and also for wildlife plots, where animals such as deer might graze. It is resistant to bolting.Kenneth J. Moore, Michael Collins, C. Jerry Nelson and Daren D. Redfearn (Editors) {{google books|RjXnDwAAQBAJ|Forages, Volume 2: The Science of Grassland Agriculture|page=354}} It is very cold-hardy, and being lower in tannins than other forage varieties, is suitable for human consumption.{{Citation needed|date=March 2021}}
• 'Choice': has been bred for high winter and early-spring growth activity, and lower amounts of lactucin and lactone, which are believed to taint milk. It is also use for seeding deer wildlife plots.
• 'Oasis':Peter J. Fiduccia {{google books|hmqCDwAAQBAJ|Rx for Deer Hunting Success: Time-Tested Tactics from the Deer Doctor|page=493}} was bred for increased lactone rates for the forage industry, and for higher resistance to fungal diseases such as Sclerotinia (mainly s. minor and S. sclerotiorum.Steven T. Koike, Peter Gladders and Albert Paulus {{google books|AF34pLQAHVoC|Vegetable Diseases: A Colour Handbook (2006)|page=394}})
• 'Puna II': This variety is more winter-active than most others, which leads to greater persistence and longevity.
• 'Grouse': A New Zealand variety, it is used as a planting companion for forage brassicas. More prone to early flowering than other varieties, it has higher crowns more susceptible to overbrowsing.
• 'Six Point': A United States variety, winter hardy and resistant to bolting. It is very similar to Puna.

Others varieties known include; 'Chico', 'Ceres Grouse', 'Good Hunt', 'El Nino' and 'Lacerta'.

The plant has a history reaching back to ancient Egypt.{{citation needed|date=September 2016}} In ancient Rome, a dish called puntarelle was made with chicory sprouts.{{cite web|url=http://www.rome.info/food/ |title=Rome food and cuisine |publisher=Rome.info |access-date=2013-12-16}} It was mentioned by Horace in reference to his own diet, which he describes as very simple: {{lang|la|Me pascunt olivae, me cichorea levesque malvae}} ("As for me, olives, endives, and light mallows provide sustenance").Horace, Odes [https://horatius.net/index.xps?2.131 1.31], ca 30 BC Chicory was first described as a cultivated plant in the 17th century.{{cite book |editor1-last=Prance |editor1-first=Ghillean |editor2-last=Nesbitt |editor2-first=Mark |last1=Pieroni |first1=Andrea |author-link=Andrea Pieroni |date=2005 |title=The Cultural History of Plants |publisher=Routledge |page=40 |isbn=0415927463}} When coffee was introduced to Europe, the Dutch thought that chicory made a lively addition to the bean drink.{{Citation needed|date=March 2021}}

In 1766, Frederick the Great banned the importation of coffee into Prussia, leading to the development of a coffee substitute by Brunswick innkeeper Christian Gottlieb Förster (died 1801), who gained a concession in 1769–70 to manufacture it in Brunswick and Berlin. By 1795, 22 to 24 factories of this type were in Brunswick.{{cite book|editor1=Thomas Hengartner |editor2=Christoph Maria Merki |title=Genußmittel|publisher=Campus Verlag |location= Frankfurt a. M. New York |year=1999| isbn= 978-3-593-36337-0}}{{cite book|author=Carl Philipp Ribbentrop |title=Vollständige Geschichte und Beschreibung der Stadt Braunschweig. |volume= 2 |location= Braunschweig|year= 1796 |pages= 146–148 |language=de}} Lord Monboddo describes the plant in 1779Letter from Monboddo to John Hope, 29 April 1779; reprinted by William Knight 1900 {{ISBN|1-85506-207-0}} as the "chicoree", which the French cultivated as a pot herb. In Napoleonic Era France, chicory frequently appeared as an adulterant in coffee, or as a coffee substitute.{{Cite book | last = Guas | first = David |author2=Raquel Pelzel | title = DamGood Sweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style | publisher = Taunton Press | year = 2009 | location = Newtown, Connecticut | pages = 60–64 | isbn = 978-1-60085-118-6}} Chicory was also adopted as a coffee substitute by Confederate soldiers during the American Civil War, and has become common in the U.S. It was also used in the UK during World War II, where Camp Coffee, a coffee and chicory essence, has been on sale since 1885.{{cite web | url=https://www.bbc.co.uk/ahistoryoftheworld/objects/XG1CiGSCTzqb05nDwIhhjg | title=BBC - A History of the World: Original Camp Coffee label | author= | date=16 September 2021 | publisher=BBC }}

In the U.S., chicory root has long been used as a coffee substitute in prisons.(a) Delaney, John H. "New York (State). Dept. of Efficiency and Economy Annual Report". Albany New York, 1915, p. 673. Accessed via Google Books.
(b) "Prison Talk" website; Kentucky section: {{cite web|url=http://www.prisontalk.com/forums/archive/index.php/t-173368.html |title=Current Food Service Vendor Contract for another 4 yrs. UPDATED |access-date=2008-03-18 |url-status=usurped |archive-url=https://web.archive.org/web/20160313140240/http://prisontalk.com/forums/archive/index.php/t-173368.html |archive-date=2016-03-13 }}. By the 1840s, the port of New Orleans was the second-largest importer of coffee (after New York). Louisianans began to add chicory root to their coffee when Union naval blockades during the American Civil War cut off the port of New Orleans, thereby creating a long-standing tradition.

Chicory is mentioned in certain ancient Chinese texts about silk production. Amongst traditional recommendations the primary caretaker of the silkworms, the "silkworm mother", should not eat or even touch it.{{cite web |title=Around silk: raising silk worms |url=http://auverasoie.com/Version_anglaise/univers.html |website=Au Ver a Soie |access-date=22 January 2023}}{{cite web |title=The sheen of romance |url=https://taiwantoday.tw/print.php?unit=12,29,33,45&post=22633 |website=Taiwan Today |access-date=22 January 2023}}

The chicory flower is often seen as inspiration for the Romantic concept of the Blue Flower (e.g. in German language Blauwarte ≈ blue lookout by the wayside). Similar to the springwort and moonwort, it could open locked doors, according to European folklore.Howard, Michael. Traditional Folk Remedies (Century, 1987), p.120.{{Cite book |last=Radford |first=Edwin |url=https://www.worldcat.org/oclc/840105 |title=Encyclopaedia of superstitions |date=1961 |others=Christina Hole, M. A. Radford |isbn=0-09-125200-8 |edition=Revised and enlarged edition by Christina Hole |location=London |oclc=840105}} However, the plant must be gathered at noon or midnight on St. James's Day and cut with gold while being silent, or else one would die afterwards.

Chicory was also believed to grant its possessor invisibility.

• Sugar substitute
• Cuisine and specialties of Nord-Pas-de-Calais

{{Reflist}}

• {{Commons category-inline|Cichorium intybus}}

{{Wikiversity-bc|Cichorium intybus}}

{{Wikisource|Chicory}}

{{Wiktionary}}

• {{usurped|1=[https://web.archive.org/web/20060927121306/http://www.itis.usda.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=36762 ITIS 36762]}}
• [https://www.plantnames.unimelb.edu.au/Sorting/Cichorium.html Species of chicory and endive]
• [https://www.northernbushcraft.com/plants/chicory/notes.htm Edibility of Chicory]: Edible parts and identification of wild Chicory.
• {{usurped|1=[https://web.archive.org/web/20110516194224/http://www.naturemanitoba.ca/botany/wildPlants/Chicory.pdf Chicory, from Nature Manitoba]}}

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Category:Cichorieae

Category:Coffee substitutes

Category:Crops

Category:Dietary supplements

Category:Flora of Europe

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Category:Leaf vegetables

Category:Medicinal plants

Category:Perennial vegetables

Category:Plants described in 1753

Category:Prebiotics (nutrition)

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