Chicory

Chicory is grown for markedly different products depending on type. Leaf and heading types are salad and cooking vegetables; witloof is a two-stage crop in which roots are grown, lifted, and then forced in the dark to produce chicons; root chicory is processed for inulin and roasted as a coffee additive or substitute; and forage chicory is grazed or cut as a nutritious pasture herb.

This versatility means agronomy varies widely by end use, from intensive vegetable production to broad-acre root and forage cropping.

Family

Asteraceae (daisy or sunflower family)

Genus and species

Cichorium intybus

Growth habit

Deep-taprooted herb with a basal rosette of leaves, milky latex, and, when it bolts, tall stems of blue flowers

Main cultivated groups

Leaf (radicchio, sugarloaf), witloof (forcing), root (inulin and coffee), and forage chicory

Chicory is native to Europe and western Asia and has a long history of use. Leaf and witloof types are associated especially with Italy, Belgium, and neighboring countries, root chicory with parts of Europe, and forage chicory with temperate pastoral regions worldwide.

Chicory is a cool-season crop that grows well in temperate climates and tolerates cold, with many types being hardy. Cool conditions favor leaf quality and reduce excessive bitterness in salad types, while the crop can bolt if exposed to cold followed by long days.

Deep rooting gives chicory good drought tolerance, an advantage for forage chicory in dry summers, though consistent moisture supports tender growth in vegetable types.

Chicory grows best on deep, friable, well-drained loams that allow the taproot to develop straight and unforked. Stone-free, evenly textured soils are particularly important for witloof and root chicory, where root shape and size affect quality and processing.

Chicory is direct-seeded, with type-specific management. Salad types are grown to heading or leaf stage; witloof roots are grown, lifted, and then forced in darkness; root chicory is grown for bulk root yield; and forage chicory is established in pastures. Weed control during early growth is important across types.

• Type and cultivar chosen for salad, forcing, root, or forage use
• Deep, well-prepared, stone-free seedbed for root-forming types
• For witloof, a two-stage system of root production followed by forcing of chicons
• Weed management during slow early establishment

Balanced nutrition supports leaf and root growth, with excessive nitrogen tending to reduce root quality in witloof and root types and to promote soft growth in salad types. Deep rooting allows chicory to access nutrients and moisture from lower soil layers.

Chicory’s deep taproot gives it good drought tolerance, which is valued in forage chicory during dry summers. Vegetable types benefit from consistent moisture for tender, uniform growth, and irrigation is used where rainfall is insufficient.

Sclerotinia rot is a significant disease of chicory, affecting roots and crowns and causing losses in the field, in stored roots, and during forcing, while powdery mildew, downy mildew, and bacterial soft rots also occur. Good drainage, rotation, and sanitation help manage these problems.

Aphids, leaf miners, cutworms, and slugs are among the pests affecting the crop, with leaf-feeding pests of particular concern for salad types. Management combines rotation, sanitation, monitoring, and, where warranted, locally authorized controls applied according to their labels.

Salad chicories are cut at the heading or leaf stage; witloof roots are lifted, trimmed, and forced to produce chicons that are harvested in the dark; root chicory is lifted at full root development for processing; and forage chicory is grazed or cut over the season.

• Salad and cooking vegetable in the form of radicchio, witloof (Belgian endive), and other leaf types
• Roasted root used as a caffeine-free coffee substitute or additive
• Inulin extracted from the root as a dietary fiber and food ingredient
• Forage chicory grazed or cut as a nutritious, deep-rooted pasture herb