Chicory

Chicory (Cichorium intybus) is a versatile plant known for its bitter, flavorful leaves and vibrant blue flowers. The leaves can be enjoyed raw in salads for a slightly bitter edge or cooked to mellow them, while the roots are often roasted and ground as a coffee substitute. Rich in vitamins A, C, and K, plus fiber and minerals, chicory has long been used to support digestion.

At a glance

• Botanical name: Cichorium intybus
• Type: Heirloom, open-pollinated, non-GMO
• Leaves: Bitter, good raw or cooked
• Roots: Roasted as a coffee substitute
• Flowers: Vibrant blue
• Sun: Full sun

Best for

• Salads with a bitter edge
• Cooked and braised greens
• Roasted-root coffee substitute
• Pollinator gardens
• Cool-season growing

How to grow

Direct sow in full sun and keep soil moist. Harvest young leaves for milder flavor, or blanch the centers for a less bitter heart. Dig the roots in fall to roast and grind for a coffee alternative.

Flavor profile

Pleasantly bitter leaves that mellow when cooked, with roasted roots that taste deep and coffee-like.

About MIgardener

MIgardener is a Michigan-based family seed company offering affordable heirloom and non-GMO seeds, with a mission to make home gardening accessible to everyone.