Common Chicory
Cichorium intybus — Asteraceae
Italiano: Cicoria selvatica — Cicorja/Ciquri
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.
🌿 Foraging Tips
🍳 Recipe: Sauteed chicory
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
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
