Cookbook:Chicory

Cookbook | Recipes | Ingredients | Vegetable | Spices and herbs

Large-leafed chicory (groenlof)
Witlof, roots exposed

Chicory is a bushy, perennial herb with blue or lavender flowers. Common chicory (Cichorium intybus) is also known as blue sailors, succory, and coffeeweed. One variety of chicory is cultivated as radicchio.

True endive (Cichorium endivia) is a species of chicory which is specially grown and used as a salad green with the common name Belgian endive, French endive, or witloof. It is grown in complete darkness to keep new leaves tender and pale. It has a slightly bitter taste and has been attributed with herbal properties. Curly endive and the broad-leafed escarole are also true endives.

The root of the chicory plant can be roasted, ground, and used as a coffee substitute or added to coffee grounds. Although this was originally used as a cost-effective method to extend the use of the more expensive coffee, some prefer the taste. It can be purchased alone or pre-blended with ground coffee.

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