Seed Chicory Forb Feast

chicory, (Cichorium intybus), blue-flowered perennial plant of the family Asteraceae. Native to Europe and introduced into the United Stateslate in the 19th century, chicory is cultivatedextensively in the Netherlands, Belgium, France, and Germany and to some extent in North America. Its leaves are eaten as a vegetableor in a salad, and the roots may be boiled and eaten with butter. The plant is grown as a fodder or herbage crop for cattle. Chicory root can be roasted and ground to impart additional colour, body, and bitterness to coffee; in the United States this practice is especially popular in the city of New Orleans.

Chicory has a long fleshy taproot and a rigid, branching, hairy stem that grows to a height of about 1 to 1.5 metres (3 to 5 feet). Its lobed toothed leaves, in wild chicory similar in appearance to dandelion leaves, are borne around the base. The roots of some varieties are grown in the open during the summer and are taken up in the fall to be forced, or grown indoors out of season, during the winter. One method of forcingproduces barbe de capucin, the loose blanched leaves much esteemed by the French as a winter salad. Another method produces witloef, or witloof, the tighter heads or crowns preferred in Belgium and elsewhere. Throughout Europe the roots are stored to produce leaves for salads during winter.