Herb Profile: Chicory

In my native Northeast Tennessee, most people do not realize that the tall weed with sky-blue or periwinkle-blue flowers growing in ditches along roads and usually with the much-maligned "ditch lily" [see: Plant Profile: Daylily] is actually chicory. In fact, when I have called the "weed" by its proper name of chicory, most of my fellow gardeners have been genuinely surprised. Nevertheless, this plant, so often thought of as a weed, is an ancient herb, which still has its uses today.

Chicory (Cichorium intybus) is a native of Europe and has been naturalized throughout the United States. It was grown in ancient Egypt and mentioned by the Greek physician Dioscorides in the 1st century. Actually, chicory is mentioned in most herbals and was used as a medicinal herb for centuries, primarily as a mild laxative and diuretic. Falling victim to the Doctrine of Signatures, which relates medicinal qualities to the appearance of the plant, the flowers of chicory were once used to treat sore eyes. (Apparently the blooms reminded ancient herbalists of blue eyes.) Nicholas Culpeper in the mid-17th century suggested that chicory be used by nursing mothers who breasts were too swollen and sore from an over-abundance of milk production, because the stems of chicory will secrete a white, milky-white substance when scratched or broken. The primary uses for chicory, however, were not so much medicinal.

Thomas Jefferson imported chicory seeds from England and included the herb in his gardens at Monticello. He used the plant for ground cover, cattle fodder, and for salads. In fact, Jefferson was quite fond of chicory, even sharing seeds with George Washington. It was soon apparent that chicory could be easily grown in most areas of the country, which caused the herb to spread rapidly throughout the colonies. (Ask many Americans today, and they will probably tell you that chicory is a native plant not realizing that it is actually an import.)

Most people, even those who know absolutely nothing about plants and gardening, know chicory as either a replacement for coffee or as a flavorful additive to coffee blends. In fact, some people might be willing to pay a higher price for a coffee blend that contains chicory. Some coffee lovers think that chicory gives coffee a smoother taste and is not as much of a stimulant as traditional coffee. (The latter is definitely true since chicory does not contain caffeine.)

As previously mentioned, Thomas Jefferson used chicory in salads. If you spend lots of money to buy radicchio to use in your own salads, so are you. Radicchio is nothing but the forced leaves of chicory. If you do not want to spend the time to force the leaves, you can simply use the young tender green leaves (never use dried leaves) just as you would spinach or dandelions. However, you can force the leaves, which are sometimes also called Belgian endive or Whitloof chicory. Cut away the leafy tops and store the roots in a cool, dry place. The roots should be allowed to remain dormant for at least three months, after which they should be planted in containers that are at least 18 inches deep. Fill with a good potting soil. Keep the containers away from light but in an area that as some heat (at least a temperature of 55 degrees). The pale-yellow leaves will begin to form 6-8-inch-long cone-shaped buds. Slice away the buds and start another batch. By fall, each root should be a respectable size and ready to force so that you can have some greens in the winter. You can also used the dried roots in your coffee. Just grind and add according to your personal taste.

If you wish to grow chicory in your herb garden, simply plant in well-drained, average to poor soil. (Remember that this herb will grow like a weed in ditches, so pampering is not necessary. Also, this is definitely a drought-tolerant plant.) It also prefers full sun. It will grow to be 3-5-feet tall with oblong hairy leaves. The leaves are larger at the bottom of the plant and rapidly become smaller further up the plant until the upper stem looks bare. It blooms about March in the South and the Pacific Northwest. In other areas of the country, blooms appear usually around June to October. The blooms, which remind me a little of a blue-version of tickseed, open in the morning and generally close around midday.

Next time you are driving through the countryside and see a blue-flowered weed growing alongside the road, consider digging up a clump to take home and cultivate. After all, it was good enough for Thomas Jefferson.

References:

Houdret, Jessica. Practical Herb Garden. London, England: Hermes House, 2003.

Kowalchik, Claire and William H. Hylton, eds. Rodale's Illustrated Encyclopedia of Herbs. Emmaus, PA: Rodale Press, Inc., 1998.