Cichorium

Cichorum

( sik - KOR - ee - um )

At-A-Glance Information

This genus of herbaceous flowering plants includes both wild and intentionally cultivated species. They typically form low, bushy-type plants with rosettes of green foliage and produce blue to lavender (rarely pink or white) flowers. Most species are native to the Mediterranean region of the globe. These plants are at home in pollinator and informal gardens, and are also grown as leafy greens in vegetable and edible gardens.

Cichorium Species and Varietals

The genus Cichorium is a member of the plant family Asteraceae, and includes 7 species. The best growing zones for Cichorium plants vary depending on the species grown. For more information, see the species descriptions below. To find your zone, click here: Zone Map.

Cichorium endivia (Endive, Escarole, Curly Endive, Cultivated Endive, Frisee)
Native to the eastern Mediterranean, this species of flowering herbaceous plants forms an erect annual or biennial rosette of green leaves and a central branched stem. Plants grow from a thick taproot. They are cultivated mainly in temperate areas of Europe and North America as a substitute for lettuce. These plants grow well in USDA hardiness zones 4-9.

Cichorium intybus (Common Chickory, Blue Sailors, Coffeeweed, Cornflower, Italian Dandelion, Succory, Bunk, Batavia)
These woody-based, perennial herbaceous plants produce blue flowers and are native to the Mediterranean. Plants grow well in USDA hardiness zones 3-10. The species has naturalized in areas of the Americas, Europe and Australia. Many varieties are cultivated for their edible leaves, which are used fresh in salad, and their roots, which are baked, ground, and used as a coffee substitute. Plants are also grown as livestock forage food. There are three main types of Chickory: Radicchio (with variegated red or red and green leaves), Belgian Endive (also called Witloof, with closed whitish heads of foliage), and Catalogna Chicory (also known as Puntarelle). This species is considered invasive in many temperate regions, including the United States, Canada, and South Africa. Popularly grown varieties and cultivars are listed and described below:

'Chico'
Upright form and leafy growth with a deep tap root. Great for dry summertime areas.

'Choice'
Upright growth with large leaves, good for livestock grazing.

'Forb Feast'
French variety for human consumption, also great for wildlife forage. Bolt-resistant.

'Grouse'
New Zealand variety; good companion plant for forage Brassicas.

Italiko Rosso
Heirloom variety with red stems. 40 DTM.

Magdeburg
Heirloom variety grown for its roots, which are used as a coffee substitute. 120 DTM,

Cichorium pumilum (Wild Endive, Dwarf Chicory, Small Blue Sow-Thistle)
This species of Chicory produces edible leaves and blue-violet flowering heads. They grow from a fleshy taproot, and reach up to 1.5 feet tall and wide at maturity when in bloom. This species is native to the Mediterranean through the Arabian Peninsula, and is best in USDA zones 6-10.

Cichorium spinosum (Spiny Chicory, Stamnagathi, Cretan Spiny Chicory, Cicoria Spinosa)
This species is native to the Mediterranean region, where it typically grows in sandy to rocky soils. It can be either biennial or perennial, and is sometimes cultivated as a leafy green vegetable. Individual plants reach up to 8 inches tall. These plants grow well in USDA hardiness zones 6-9.

Caring for Cichorium

Take care when planting Chicorium in the garden, as these plants have the tendency to escape their desired growing space and can be hard to remove. Cichorium, or Chicory, plants are typically sown via seed directly into the garden. They can also sometimes be found as starts at a reputable nursery. Situate these plants in full sun; ideally, they should be receiving between 6 and 8 hours of direct sun each day for best performance and harvests. In the warmest regions of their zone range, these plants do appreciate some afternoon sun when temperatures are at their peak (typically between 2 and 3 PM). Ensure that soil is well-draining, moderately fertile, and is free of hardpan layers and large rocks (especially if you will be cultivating Chicory for its edible roots). They appreciate soil with a pH of between 5.5 and 7.0 (slightly acidic to neutral). If local soils are particularly poor in nutrients or do not drain well, make sure to amend the planting area with plenty of organic compost before installing. Apply a layer of mulch around the planting area to suppress weed growth, maintain consistent soil temperatures, and to increase soil moisture retention. Water new plantings regularly as they establish a strong root system in their new home. After a few months in the garden, they can tolerate moderate drought, which will encourage them to form long taproots. At maturity, they like to have regular water, especially during their active growth and blooming periods.

Fertilize yearly in early springtime with an application of 2 inches of compost around the base of plants. Pull mulch back before applying, work the compost gently into the soil a bit, water it in, and then replace mulch. These plants are not heavy feeders, and this should be sufficient to provide the necessary nutrients for the active growing and flowering seasons. Pruning is simple; remove any damaged, diseased, or dead foliage at any time during the growing season, and remove spent flower spikes to neaten up the appearance of plants and encourage reblooms. Cichorium foliage fades in wintertime in most climates, and can be cleaned up after it has died back. The roots will store energy over the wintertime and send up new growth the following spring.

Harvesting Cichorum Plants
Cichorium, or Chicory, plants are commonly grown as crop plants in home gardens for their edible roots, leaves, and flowers. Leaves are commonly used in salads, and offer a somewhat bitter flavor. Foliage can also be cooked down, which mellows the flavor profile. There are many Cichorium cultivars intentionally bred to produce the best foliage. Leaves can be harvested throughout the growing season, either all at once or singly. Harvesting can commence about 3-5 weeks after planting. Flowers are best harvested when they are fresh and open. They are edible and can be added to salads or used as decoration for fresh fruit or green salads or baked goods. They don't have a strong flavor, but can add a visual appeal to dishes.

Chicory roots are typically ready to be harvested in the fall of the first year or spring of the second year, though they can be harvested as early as 4-6 months after getting established in the garden. The roots are roasted and used as a coffee substitute, and can also be added to salads, sautées, and spice rubs for meat dishes. To harvest the root, start at the outside of a Chicory plant and work inwards, using a garden fork to gently penetrate and lift soil until the roots have been brought up. These plants form deep taproots that reach several feet down into the soil (as much as 2-5 feet in some cases). Once the root is brought out of the soil, brush of any dirt and debris and then give it a gentle rinse. Chicory root can be consumed fresh, roasted, or dried.

Forcing Chicons
When growing Cichorium plants for their edible foliage, there is a technique that is used which involves growing roots to maturity, and then forcing them to produce compact, blanched heads in the dark. This is a classic technique that begins with harvesting a mature root. To harvest the root, start at the outside of a Chicory plant and work inwards, using a garden fork to gently penetrate and lift soil until the roots have been brought up. These plants form deep taproots that reach several feet down into the soil (as much as 2-5 feet in some cases). Once the roots are out of the ground, tap or brush off any dirt/debris and rinse them. Trim the roots to a uniform length, and take some time to remove any damaged or diseased portions. The roots can then be buried upright in sand or submerged in water in a container. The container should be kept in a very dark space that stays cool (between 50 and 60 degrees Fahrenheit). The growing medium should be kept moist. After 3-4 weeks have passed, the foliage heads (called Chicons) should be ready to be harvested. Ideally, they will be 5-8 inches tall and have a tight, pale head of leaves. Sever them from the root using a clean, sharp knife.

Disclaimer: Information contained on this website is strictly and categorically intended as a reference to be used in conjunction with experts in your area. Foraging and consumption of plant parts should never begin without the guidance and approval of a local plant specialist. The providers of this website accept no liability for the use or misuse of information contained in this website.

Propagation

Chicorium, or Chicory, can be propagated by division or seed. To ensure that your propagated plant will have the exact same qualities and characteristics as the parent plant, use the division or cutting method. If you would like to experiment and see what plant you can grow from seed, just keep in mind that it will not necessarily be the same as the parent plant. To propagate your Chicory, follow the instructions below:

Propagating Cichorium by Seed

Keep in mind that the plant you get from seed will not necessarily mimic all of the characteristics of the parent plant. To propagate by seed, you will need a paper bag, a pot or tray filled with well-draining compost or other organic material, a spray bottle and a fork. The best potting medium for seed germination is a light blend of 1/3 pasteurized soil or compost, 1/3 sand, vermiculite or perlite, and 1/3 coconut coir or peat moss.
Harvest your seeds. The seed heads on plants are pretty easy to spot, they're left behind after flowers have faded. Once they have dried out and begun to split open, you can harvest the seeds inside. Cut them off of the plant, placing them in a paper bag. Harvest as many as you can, and place the paper bag in a dry, cool, dark area. They will continue to split open and release the seeds contained inside. Once they have been released, take them out of the bag and put them in a container so you can work with them.
Get your container prepared. Water your prepared seed tray or pot filled with soil, and ensure that good drainage is occurring. Place your seeds in your prepared pot or seed tray about a quarter inch to a half-inch under the soil surface. Cover them with soil and water with your spray bottle. Place your tray of seeds in a warm area that receives bright, indirect light. A greenhouse is the most ideal climate, but a planting tray inside a window will do as well. Germination usually takes 2-6 weeks from sowing.
Keep the seedling's potting medium moist, but not wet, by spraying the soil with your spray bottle. Keep your new plant in an area with bright light (though not direct sunlight) and temperatures between 65 and 72 degrees Fahrenheit. Ensure that the soil stays moist, but not wet, until the next spring (after the danger of frost has passed), when you can transplant it to its new home.

Propagating Cichorium by Division
This type of propagation is relatively simple; you will need a clean shovel, mulch, fresh soil, compost and pots (only necessary if you will be saving divided plants for transporting elsewhere). Division is best done in very early spring (after the plant has entered dormancy, but before it has begun its new spring growth). To propagate by division, follow these steps:

Using a shovel, dig up your existing plant. Start from the outside and work your way in to avoid damaging the root(s). Once you have worked it up out of the ground, lay it out.
Start to tease apart the roots with your fingers. Once the roots are untangled, separate your plant into segments, ensuring that each one has at least one thick root section attached.
Prepare your pot(s) or new planting site(s) with amended, well-draining soil. You can either bring in new soil or simply amend your existing soil with compost to complete this task. Then, plant your divisions and water thoroughly.
Apply a thick layer of mulch over the new planting to protect it from cold weather as it acclimates to its new home. Then, enjoy watching it sprout in the next growing season.