Common chicory is used in a variety of culinary applications around the world, most commonly with coffee. It is occasionally also added during the beer-brewing process to inject a coffee-like flavor. The leaves can be boiled or eaten raw in salad or with pasta. Common chicory is also a simple livestock fodder. In European folklore, the small blue flowers could be used to magically open locked doors.
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Weeds
Weed or not
Perennial, Biennial, Annual
Lifespan
Herb
Plant Type
Mid summer, Late summer, Fall
Bloom Time
Early spring, Mid summer, Late summer, Fall, Winter
Harvest Time
30 cm to 1.4 m
Plant Height
30 cm to 60 cm
Spread
Green
Leaf Color
3 cm to 5 cm
Flower Size
Brown, Cream, Copper, Tan
Fruit Color
Blue, White, Pink
Flower Color
Green, Red, Brown, White, Pink, Blue, Burgundy
Stem Color
Winter dormancy
Dormancy
Deciduous
Leaf type
20 - 35 ℃
Ideal Temperature
Summer, Fall
Growth Season
Rapid
Growth Rate
On This Page
Images
Distribution
Culture
Toxicity
Weed Control
Quickly Identify
Care Guide
FAQs
Common Diseases
Images of Common chicory
Distribution of Common chicory
Distribution Map
The common chicory is native to Europe, North Africa, and Western Asia, but it has been introduced throughout all continents except Antarctica. It naturally occurs in disturbed sites and grasslands. Though it's cultivated as a forage crop or ornamental around the world, it is considered a noxious weed in Colorado and New Mexico (USA) and potentially invasive in Alaska, Kentucky, and West Virginia (USA).
Native
Cultivated
Invasive
Introduced
No species reported
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Habitat
Grassy meadows, Arable land
Hemisphere Trend Curve
Northern
Sorthern
Flowering
Fruiting
Culture
Garden Use
Common chicory (Cichorium intybus) is a wildflower that is not only grown as an herb but also sometimes for its attractive blue daisy-like flowers, which attract bees and other pollinators. Chickory is also grown in herb gardens for its leaves and root. It grows well with vegetables such as onions, beets, and radishes.
Symbolism
Caution, frugality
Interesting Facts
Common chicory is one of the earliest plants recorded in literature. More than 2,000 years ago, Horace, an ancient Roman poet, wrote in an article about his diet that 'olives, chicory and winter anemones are my food.' ('Me pascunt olivae, me cichorea, me malvae')
Name Story
Common chicory: It has been suggested that the name Succory came from the latin succurrere which is referred to as "to run under", because of the depth to which the root penetrates. It may however be a mixed up of words with Chicory, a word of Egyptian origin, which in various forms is the name of the plant in practically every European language. As it is the most common plant in Cichorium genus, this plant is called the common chicory.
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Toxicity
Ingestion of common chicory may cause gastrointestinal difficulties like bloating and abdominal pain, with over-consumption potentially impairing the retina. Avoid if pregnant, diabetic, or have gallstones due to risks like menstruation, low blood sugar, and excess bile. Handling may trigger contact dermatitis.
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Weed Control
A blue-flowered weed found across Eurasia, common chicory is an herb that can grow over 1 meter tall. Common chicory isn't considered strictly invasive, but it does freely self-sow, enabling it to take over a lawn or garden. Though it does produce flowers, the blooms only last a short amount of time before leaving behind unattractive stems and scraggly leaves. Common chicory is also problematic for farmers, as it spreads prolifically in pastures and croplands. To keep from spreading, hand removal of the entire taproot is the most efficient. Herbicides typically only kill the top of the plant, but it can simply regrow from the root.
How to Control It
The best time to remove or restrict common chicory is early spring or fall before it sets seed. To prevent common chicory from becoming a weed and to manage its growth in cultivation, consider the following methods:
Hand pulling: Remove common chicory plants by hand, ensuring that you take out the root system to prevent regrowth.
Mulching: Apply a thick layer of organic mulch around the plants to suppress the growth of common chicory seedlings.
Mowing: Regularly mow the area where common chicory grows to prevent the plants from flowering and setting seed.
Cultivation: If growing common chicory on purpose, till the soil around the plants to disrupt the growth of unwanted seedlings.
Barrier installation: For intentional cultivation, use garden edging or barriers to confine common chicory to a designated area and prevent spreading.
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Water:
Common chicory thrives in moderate moisture conditions, ideally with consistent soil moisture and weekly watering. As an herbaceous perennial, it efficiently uses water, aided by a deep taproot system that accesses deeper water sources, reducing dependence on rainfall compared to shallow-rooted plants.
Fertilize:
Fertilize common chicory in spring with balanced nutrition, repeating bi-monthly. Use a light liquid formulation to meet moderate feeding needs, avoiding excess. Apply slow-release granules for extended nourishment. Water common chicory after fertilization to prevent root burn, and reduce applications in fall.
Pruning:
Common chicory, valued for its blue flowers and medicinal roots, requires early to late spring pruning to encourage growth and health. Removing dead stems fosters vitality, while avoiding major pruning during flowering maintains blooms. These practices enhance common chicory's appearance, benefiting avid gardeners.
Propagation:
Common chicory propagates easily by sowing seeds in spring, with successful seedling emergence indicating progress. Ensuring proper soil preparation and moisture control is vital for healthy growth.
Repotting:
Repot common chicory every 2-3 years in spring, using a deep container for its taproot. After repotting, provide ample sunlight and generous watering to aid recovery. Consistent care enhances growth for this resilient perennial.
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