Welcome to the world of Chicory! People who have been taking chicory in salads or coffee will find the multiple benefits of this perennial herb astonishing. A bushy Mediterranean herb with lavender, blue or occasionally white flowers, common chicory (Cichorium Intybus) has a long white root. It is widely grown in native Europe for its root and is found naturalized in North America and Australia.


Other popular names of chicory include succory, blue sailors and coffeeweed. It is also called, rather improperly, as cornflower. It is grown largely for its roots (var. satium) which are baked, grounded and then used as coffee, and for its leaves (var. foliosum), which are also known by other names such as endive, sugarloaf, radicchio, etc.

brief history of chicory

The use of chicory as a flavor enhancer and coffee filler can be traced back to as early as 15th century. It gradually became popular in parts of Europe where coffee was a luxurious commodity or couldn't be grown. It finds prominent place in the Roman recipes.

chicory Root

Root chicory (Cichorium intybus var. satium) is cultivated in Europe as a substitute of coffee. They are baked, ground and used as a coffee additive especially in the Mediterranean region, India and parts of Southwest Asia. Chicory Roots can be preserved for months under refreigeration.

chicory leaf

The Chicory Leaf comes in various varieties and is broadly divided into three categories - radicchio, sugarloaf and Belgian endive. Also known as red endive or red chicory, radicchio has variegated red and green leaves or simply red leaves. The leaves of sugarloaf are tightly packed and look like cos lettuce. Belgian endive on the other hand has cream colored leaves that are bitter in taste.

Having numerous health benefits, the use of chicory in food, food products and supplements is growing at a fast pace.

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