Skip to main content Skip to Search Box

Definition: chicory from Philip's Encyclopedia

Perennial weedy plant whose leaves are cooked and eaten, or served raw in salads. The fleshy roots are dried and ground for mixing with (or a substitute for) coffee. Chicory has bright blue, daisy-like flowers. Height: 1.5m (5ft). Family Asteraceae/Compositae; species Chichorium intybus.


Summary Article: chicory from The Columbia Encyclopedia

(chĭk'Әrē) or succory sŭk'Әrē, Mediterannean herb (Cichorium intybus) of the family Asteraceae (aster family), naturalized in North America, where the tall stalks of usually blue flowers are common along waysides and are known as blue-sailors. It is extensively grown in Europe for its root, which, roasted and powdered, is used as a coffee substitute and adulterant. Chicory is also used as a potherb and salad plant; the common type that is blanched for salads is witloof, or French endive. True endive (C. endivia), a salad vegetable since antiquity, is cultivated in several broad-leaved and curly-leaved varieties. It is also called escarole. Chicory is classified in the division Magnoliophyta, class Magnoliopsida, order Asterales, family Asteraceae.

The Columbia Encyclopedia, © Columbia University Press 2017

Related Credo Articles

Full text Article CHICORY
Cambridge World History of Food

( see also BELGIUM ENDIVE , ENDIVE AND ESCAROLE ) Semantic problems abound with chicory ( Cichorium intybus ) - also called succory,...

Full text Article chicory
The Penguin English Dictionary

/chik(ə)ri/ noun ( pl -ies ) ( pl chicories ) 1 a blue-flowered European perennial composite plant of the daisy family, widely...

Full text Article chicory
Dictionary of Food: International Food and Cooking Terms from A to Z

A group of plants, Cichorium intybus , grown for their leaves which all have a distinctive slightly bitter flavour. They include Belgian...

See more from Credo