Common Chicory

Description

Common Chicory (Cichorium intybus) belongs to the Asteraceae family and is native to Europe. It thrives in Uncultivated fields, Roadsides, Meadows, Scrub environments across regions including Italy, France, Germany, Spain, UK, USA.

Botanically, Common Chicory is young leaves salad old cooked. Roasted roots coffee. Flowers decorate. Young shoots boiled.. It is also known locally as Cicorja/Ciquri.

The edible parts include Leaves, Roots, Flowers, Shoots. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during April, June, March, May, October and September.

Nutritionally, Common Chicory stands out for its Vitamin K (231.0mg, 192% DV), Vitamin A (115.0mg, 13% DV) and Folate (27.0mg, 7% DV). It also provides 1.7g protein and 4.0g dietary fiber per 100g serving.

In the kitchen, Common Chicory offers a Intense bitter flavor profile. Raw young boiled roots roasted. Common culinary applications include salad, boiled, root coffee. Popular preparations include Sauteed chicory, Chicory coffee, Chicory salad, Sauteed greens with garlic.

For storage, dried roots 12mo.

Safety note: No toxicity. Antinutrient content is tannins roots inulin low impact. Safe lookalike species include Dandelion. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect common chicory during Mar, Apr, May, Jun, Sep and Oct. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically uncultivated fields, roadsides, meadows, scrub. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional Europe communities have long valued common chicory as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, common chicory pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses

salad, boiled, root coffee

Storage

Dried roots 12mo

Recipes

• Sauteed chicory
• Chicory coffee
• Chicory salad
• Sauteed greens with garlic
• Wild green pesto
• Leafy green soup
• Wild winter pesto made from Common Chicory
• Traditional Common Chicory soup

Where It Grows