Perennial Chicory: Care, Cooking, and Beauty

Attractive Perennial Herb for Culinary and Ornamental Use

Description and Culinary Uses

Chicory is a perennial plant with leaves used in salads for their slightly bitter, mustard-like taste. Varieties range from cabbage- or lettuce-like to open-leaf types with blue, pink, or white flowers. Its roots are dried, roasted, and ground to make a common coffee substitute.

Plant Longevity and Maintenance

Although chicory plants can survive for three to eight years, their roots tend to become bitter after about two years. To maintain quality, allow the plants to self-seed or use root divisions to establish new plants for root harvesting. Young plants have larger, tender leaves that taste bitter but become milder when cooked. Regular harvesting of the leaves encourages new growth, and trimming the tips helps the plant develop a bushier appearance.

Growing Conditions and Care

Once established, chicory demonstrates considerable drought tolerance and performs well in both full sun and partial shade, whether cultivated in garden beds or containers. To promote optimal growth, select well-drained soil enriched with organic matter and maintain consistent moisture levels to prevent waterlogging.

Our gallery features beautiful potted chicory, originally from Korea, displaying everything from healthy young sprouts to fully grown plants with vibrant emerald-green rosette flower buds and charming blue blooms.

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