The image, above, shows the full chicory plant (Cichoriumintybus), left. Also shown are another plant centre top and
flowers with flower buds (centre bottom). In addition there is a
close up of the edible flower, right top and a view of the edible
roots, bottom right..
| Common Name: Chicory |
| Scientific Name: Cichorium intybus |
| Other Names: Blue Endive, Blue Sailors, Bunks, Strip for Strip, Succory, Wild Chicory, Wild Succory, Witloof and Coffeeweed |
| Family: Asteraceae |
| Range: Europe, including Britain, from Scandanavia south and east to N. Africa and W. Asia. |
Physical Characteristics
Cichorium intybus is a hardy Perennial plant, growing to 1.5m (5 ft) by 0.5m (1 ft 8 in) in size. It is hardy to zone 3 and is not frost tender. The plant flowers from July to October and seeds ripen from August to October. The flowers are hermaphrodite and are pollinated by bees. The plants are self-fertile.
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| Edible Parts: Flowers, Leaves, Roots |
 Edibility Rating: 4 
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 Known Hazards: There is evidence that excessive and continued use of chicory may impair the function of the retina. The plant also has slight potential for sensitization. The roots are safe to eat and are excellent for diabetics as the starch they contain is not readily digested by humans.
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Chicory along with all the Chicory containing recipes presented on this site, with 2 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Chicory as a major wild food ingredient.
Common Chicory, Cichorium intybus, (also known as Blue Endive, Blue Sailors, Bunks, Strip for Strip, Succory, Wild Chicory, Wild Succory, Witloof and Coffeeweed) is a bushy perennial herb of the Asteraceae (aster) family. It can be found on chalky soils in meadows and on wasteland. The plant originates in the Mediterranean (it was an important medicinal herb, vegetable and salad plant in ancient Egypt and Greece) but has been naturalized to northern Europe and North America. Common Chicory grows to between 30 and 120cm tall and has grooved, green, stems. The leaves are lobed and form a basal rosette for the plant. Between June and September the plant bears large star-shaped flowers that are lavender or powder blue in hue.
The name 'chicory' derives from the Arabic Chicouryeb who boil and eat the roots as a vegetable. In the Mediterranean the roots are baked, ground, and used as a coffee substitute and additive. It is also a staple of Cajun-style red-eye gravy. The plant is also cultivated and used as endive under the common names radicchio, Belgian endive, French endive, or witloof. It is grown in complete darkness to keep new leaves tender and pale. (Note that true endive Cichorium endivia is itself a species of chicory). Chicons are produced by forcing the roots in warmth and darkness, which blanches the new growth.
Chicory leaves can be used as salad vegetables in the summer and they are still used today in typical Roman recipes where the chicory leaves are boiled and then fried in olive oil and lemon juice along with garlic and red peppers. In the winter, the forced leaves can be used as salad leaves. Chicons can be braised in butter or tossed in salads. Roasted chicory roots are still used as a coffee alternative or adulterant. The young roots can also be served as a vegetable — simply dig them up, wash them, boil them and serve with a sauce (cheese sauce is good). Chicory flowers are also edible and make and attractive garnish for salads or even desserts.
In Italian cookery chicory root is used as a spice, in the seasoning of soups, sauces and gravies as it imparts a rich, deep, colour.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Chicory as a major wild food ingredient.
Common Chicory, Cichorium intybus, (also known as Blue Endive, Blue Sailors, Bunks, Strip for Strip, Succory, Wild Chicory, Wild Succory, Witloof and Coffeeweed) is a bushy perennial herb of the Asteraceae (aster) family. It can be found on chalky soils in meadows and on wasteland. The plant originates in the Mediterranean (it was an important medicinal herb, vegetable and salad plant in ancient Egypt and Greece) but has been naturalized to northern Europe and North America. Common Chicory grows to between 30 and 120cm tall and has grooved, green, stems. The leaves are lobed and form a basal rosette for the plant. Between June and September the plant bears large star-shaped flowers that are lavender or powder blue in hue.
The name 'chicory' derives from the Arabic Chicouryeb who boil and eat the roots as a vegetable. In the Mediterranean the roots are baked, ground, and used as a coffee substitute and additive. It is also a staple of Cajun-style red-eye gravy. The plant is also cultivated and used as endive under the common names radicchio, Belgian endive, French endive, or witloof. It is grown in complete darkness to keep new leaves tender and pale. (Note that true endive Cichorium endivia is itself a species of chicory). Chicons are produced by forcing the roots in warmth and darkness, which blanches the new growth.
Chicory leaves can be used as salad vegetables in the summer and they are still used today in typical Roman recipes where the chicory leaves are boiled and then fried in olive oil and lemon juice along with garlic and red peppers. In the winter, the forced leaves can be used as salad leaves. Chicons can be braised in butter or tossed in salads. Roasted chicory roots are still used as a coffee alternative or adulterant. The young roots can also be served as a vegetable — simply dig them up, wash them, boil them and serve with a sauce (cheese sauce is good). Chicory flowers are also edible and make and attractive garnish for salads or even desserts.
In Italian cookery chicory root is used as a spice, in the seasoning of soups, sauces and gravies as it imparts a rich, deep, colour.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
The alphabetical list of all Chicory recipes on this site follows, (limited to 100 recipes per page). There are 2 recipes in total:
Page 1 of 1
| Fava Pure e Cicorielle (Mashed Broad Beans with Potatoes and Chicory) Origin: Italy | Wild Herb Casserole Origin: Britain |
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