Cichorium intybus - Chicory

Cichorium intybus, Wild Chicory, is a hardy perennial that is both ornamental and edible, well-known for its sky-blue flowers that brighten the summer along roadsides and in meadows. In the garden, it forms light, intensely blue clumps that integrate naturally into cottage garden borders, flower meadows, and slightly wild corners of the vegetable patch. Very robust and drought-resistant, it requires minimal maintenance while providing nectar and pollen to many insects.

This botanical species belongs to the Asteraceae family. It is known by the names wild chicory, bitter chicory, common chicory, barbe-de-capucin, or wild endive. Many vegetable cultivars (endives, salad chicories, Italian chicories) are derived from it. It is a herbaceous perennial plant, capable of living for several years thanks to its fleshy taproot. Native to a vast Euro-Mediterranean zone, wild chicory grows spontaneously from Portugal to Russia, from the Maghreb to the Caucasus and as far as Central Asia and the western Himalayas. It has since naturalised in North America, other regions of Asia, and Australia. It is found mainly in dry meadows, embankments, fallow land, field edges, and sunny roadsides.
The plant forms an upright, somewhat angular clump. In the first year, it develops a rosette of basal leaves, 10 to 25 cm long, deeply cut, similar to dandelion leaves. From this rosette, rigid, hairy or rough stems develop, branched in their upper part. At maturity, wild chicory reaches between 70 cm and 1 m in height with a spread of 40 to 60 cm. Its growth is rapid once the young plant is well-rooted. The bright green to bluish-green foliage is deciduous to semi-evergreen, depending on the climate. The flowers are gathered in 2 to 3 cm diameter heads, borne singly or in small groups along the stems. Each head is composed solely of ligulate florets of an azure to lavender blue, sometimes tinged with mauve, with finely toothed tips. The flowers open in the morning, in sunny weather, and generally close in the early afternoon. Flowering lasts from June or July to September. Pollination is ensured by many pollinating insects. The fruits are small, light brown achenes, topped with a short 'feather'. This plant self-seeds spontaneously in light soil. Its long, fleshy taproot penetrates deep into the soil: it firmly anchors the clump, giving it good wind resistance and drought tolerance.
It is this root that provides the famous roasted chicory root, used since the 19th century as a coffee substitute, particularly in Northern France and Belgium. The slightly bitter, young leaves, as well as the flowers, can be consumed in salads or as an infusion.

In the garden, scatter wild chicory in clumps in a flower meadow, in a naturalistic border, or at the edge of a vegetable patch. It forms a blue line and lets the gaze wander. It can be paired with Heliopsis helianthoides 'Burning Hearts', whose large bright yellow flowers with a red heart warm its blue tones in late summer. In light, dry soil, combine it with Eschscholzia californica Thai Silk Apricot Chiffon, a California poppy with crumpled flowers in apricot and coral tones, and Gaillardia grandiflora 'Dazzler', with its large red-orange daisies with yellow tips. The horizon blue of this chicory pairs perfectly with the fuchsia pink of shrubby sage 'Cerro Potosi'.