Wild chicory - Cichorium intybus - Organic perennial

"Chicory roots used to be a common coffee substitute, especially during the nineteenth century and World War II, because of their rich inulin content. Today, chicory is widely cultivated for inulin extraction.

Young chicory leaves have a slightly bitter taste and can be added to salads or cooked in spring. During Easter, the leaves are often served with roast lamb, and even the flower stalks can be cooked and eaten.

Wild chicory, with its characteristic blue-purple flowers, is a perennial plant that has been in Belgium for centuries, possibly introduced by the Romans, although it is not a native species. This plant thrives best in soils with some calcium and moderate nutrition.

The leaves of wild chicory are oblong and serrated, similar to dandelion leaves, and they are hairy on the underside. The stiff, green stems are roughly hairy and branched, and the plant has a deep taproot.

Wild chicory can grow to a height of 30-120 cm and blooms profusely from June to September (sometimes even October) with beautiful sky-blue flowers. This plant thrives in borders, along fences or walls, especially where it is kissed by the sun in the morning. During sunny days, new flowers open every morning, often closing again during the afternoon. After rainfall, the flowers may have a slightly lighter colour because the blue dye dissolves easily in water."

BIO-NL-01