Chicory (Cichorium intybus) is a perennial plant in the daisy family, native to Europe and now naturalised across much of the world, including Australia, where it grows as a common roadside weed. It is cultivated for two distinct purposes: its leaves and its roots.
Leaf chicory varieties include witlof (Belgian endive), radicchio, and puntarelle — all prized for their characteristic bitterness in salads and cooked dishes. Root chicory has a long, thick taproot that, when roasted and ground, produces a dark, bitter brew used as a coffee substitute or additive. Chicory root coffee has a strong tradition in France, New Orleans, and parts of Southeast Asia, and is available in Australian supermarkets and cafés. Chicory root is also a commercial source of inulin, a soluble fibre widely used as a prebiotic ingredient in processed foods.
How it's produced
Leaf chicory varieties are grown as annual or biennial crops. Witlof production is a two-stage process: roots are field-grown over summer, then harvested and forced in dark, humid conditions to produce the pale, tightly packed leaves sold as Belgian endive. Radicchio is grown in the field and may be tied or covered to blanch the heads and reduce bitterness.
Root chicory is grown as a field crop, sown in spring and harvested in autumn when the roots have reached full size. The roots are washed, sliced, kiln-dried, and then roasted at high temperatures to develop their dark colour and coffee-like flavour. For inulin production, the dried roots are processed using hot water extraction. Major commercial production occurs in France, Belgium, the Netherlands, and India. In Australia, chicory is grown on a small scale, and wild chicory is abundant in temperate regions.
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≈ Estimated from its category — typical for vegetables, not measured for this item yet. Sources & methods →
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