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Chicory

Perennial Vegetables

Chicory

Cichorium intybus

A deep-rooted perennial with bitter leaves, vivid blue flowers and roots historically roasted as a coffee substitute.

PerennialEdible leaf & rootDeep rooted
In stock8.99

Each plant is grown in small batches and cared for individually before dispatch. Because these are living plants, their appearance naturally changes with the season — they may be compact and freshly potted at some times of year, or taller and more established at others. Plants are supplied healthy, well rooted and ready to continue growing on.

LifecyclePerennial (returns reliably each year once established)
PositionFull sun
SoilDeep, fertile, well-drained soil, especially if growing for roots. Leaf forms are less demanding.
Garden sizeUpright growth reaching 60–120 cm tall, with a deep taproot and modest spread
ContainerBest grown in open ground; deep containers (minimum 40 cm depth) required if grown in pots
Historic erasTudor

Why it belongs in a forgotten garden

Chicory — the story

Why grow it?

A wonderfully versatile plant: bitter salad leaves, blanched hearts, edible flowers and a root with a long history as a coffee substitute. It is as much a technique as a vegetable.

History & context

A plant of roadsides, fields, and early gardens, Chicory has been grown and gathered for centuries for both sustenance and strength. With its striking blue flowers and deep taproot, it was valued as a hardy, dependable crop that thrived where richer plants failed. Bitter, resilient, and deeply rooted, Chicory reflects an older approach to food — one that favoured usefulness over ease.

Explore its place in Tudor garden history.

Growing guide

How to grow Chicory

Soil & position

Deep, fertile, well-drained soil, especially if growing for roots. Leaf forms are less demanding.

Light: Full sun

Water

Water during establishment and prolonged dry spells; steady growth produces better leaves.

Propagation

Sow seed in spring to early summer. Plants intended for forcing are grown on through summer before roots are lifted later in the year.

Sowing referenceSow Mar–Apr; direct Apr–AugDepth: 10 mm • Cold treatment: No

Ongoing care

Remove weeds while young. For forced chicons, lift mature roots, trim foliage and replant roots in darkness to produce pale, tender shoots.

From garden to kitchen

Harvesting & eating it

When to harvest

Leaves can be cut through the growing season; roots are generally lifted in autumn. Forced chicons are produced through winter.

Pick young leaves whenever tender. Roots for roasting are lifted after they have developed good size, usually later in the season.

What is edible?

Leaves, forced shoots, flowers and roasted root.

Flavour & cooking

Roots can be harvested, dried, and roasted as a traditional coffee substitute, while flower buds and stems were also used in early kitchen gardens. Leaves have a pronounced bitter flavour and are best used young in salads or cooked to soften their intensity.

Food value

Leaves provide fibre and typical leafy-green micronutrients. The root is rich in inulin, a fermentable fibre that can cause digestive discomfort for some people in large amounts.

VitaminsLeafy chicory contributes carotenoids and vitamin K
MineralsPotassium and calcium in the leafy crop
Also providesInulin-rich prebiotic fibre in the root
Nutritional standout

Chicory leaves are especially notable for vitamin K, while the root stores much of its carbohydrate as inulin, a fermentable dietary fibre.

Worth knowing: Chicory offers two quite different foods: the leaves provide the micronutrients expected from a bitter leafy green, while the root is particularly notable for its high inulin content.

Traditional medicinal uses, where mentioned in the historical material, are included as history rather than medical advice.

Kitchen idea

Slow-braised chicory with orange

Cooking softens chicory’s bitterness and brings out a gentle sweetness.

You’ll need

  • 2 large chicory heads, halved lengthways
  • 15 g butter
  • 1 tsp olive oil
  • 100 ml vegetable stock
  • ½ orange, zest and juice
  • 1 tsp honey
  • Salt and black pepper

Method

  1. Brown the cut sides of the chicory in butter and oil for 3–4 minutes.
  2. Turn, add stock, orange juice and honey, then season lightly.
  3. Cover and simmer gently for 12–15 minutes until tender.
  4. Remove the lid and reduce the cooking juices to a glossy glaze.
  5. Finish with orange zest and black pepper.

How tough is it?

Resilience, pests & garden value

Resilience

Deep-rooted and drought tolerant, Chicory thrives in poor, dry soils and exposed conditions. Its ability to draw nutrients from deep underground makes it a reliable survivor, returning year after year with minimal care.

Pests & practical problems

Generally robust. Slugs can mark young leaves; root rots are more likely in poorly drained ground.

Wildlife value

Blue flowers are attractive to bees and other pollinators.

Growing in a container

Best grown in open ground; deep containers (minimum 40 cm depth) required if grown in pots

Container plants generally need more frequent watering and feeding than the same plant in open ground.

Ready to grow it?

Chicory

Each plant is grown in small batches and cared for individually before dispatch. Because these are living plants, their appearance naturally changes with the season — they may be compact and freshly potted at some times of year, or taller and more established at others. Plants are supplied healthy, well rooted and ready to continue growing on.

8.99Add to basket above

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