A relative of endive, chicory has curly, bitter-tasting leaves that can be eaten raw or cooked like greens. Roasted, dried chicory root is added to coffee for aroma and flavor, and is popular in New Orleans, where the brew is called Creole coffee.

There appears to be little evidence of the roasted root being used until around 1800, when the Italians and the English used it as an additive to coffee, presumably to enhance its bitterness and possibly to adulterate it with a lower cost commodity. Roasted chicory root contains no caffeine and there are some opinions that indicate roasted chicory root counters the stimulating effects caused by coffee, justifying its inclusion. Due to the excessive use of roasted chicory as an adulterant, the English passed a law in 1832 forbidding it as an addition in coffee. Then, due to consumer demand from those who had developed a liking for it, the law was repealed in 1840, with the proviso that chicory would be declared as an ingredient on the labelling.

Habitat and Description
Chicory looks like two plants in one, having broad, light-green, lance-shaped lower leaves resembling spinach and small, sparse upper leaves clasped to a tangle of branching stalks that grow to 6 ft. (1.8 m) high. Attractive, pale-blue flowers the shape of daisies bloom in clusters of two or three on the tough higher stems. These flowers will close by the time the bright midday sun has bathed them, yet remain open on cloudy days, providing one of nature's many compensations to dull weather. While the more mature, dark-green, lower large leaves are extremely bitter, young, pale leaves are milder and can be used readily. Chicory is a perennial with a long tap root similar to a dandelion and it is this tap root which is roasted and used as an additive to coffee. Belgian endive is the name often given to the blanched, white vegetable form you will see in many greengrocer's shops, the flavor being succulently refreshing and appetizingly bitter with a crisp mouth-feel. and east to southern Russia, China and Japan. In the northern United States it is so prolific it is considered to be indigenous.

Blanched chicory, called 'barbe de capucin' by the French, and also known as 'witloof' in Belgium, is made by depriving the plants of light, thus making them creamy white and virtually devoid of bitterness. This is achieved by cutting the tops off the plants about six months after planting. The roots are then placed upright in a box and covered by 6 in. (15 cm) of light, sandy soil and kept in a moist, dark place that is warm. As the new leaves grow they develop as pale foliage looking like an elongated lettuce heart of creamy-colored leaves about 6 in. (15 cm) long. Exposure to light during this process will bring yellow to green color to the leaves and increase the level of bitterness.

Roasted chicory root is made by digging up the tap roots, after which they are washed, cut, dried and broken into small pieces prior to roasting. This process creates a caramelization of the sugars and gives chicory, as used with coffee, its characteristic taste.

Buying and Storing
When buying fresh chicory, look for the palest heads as the greener they are the more bitter they will be. Taste a piece prior to using and if there is some undesirable lingering bitterness, blanch the chicory by pouring boiling water over the leaves in a colander and allow to drain. Roasted chicory root is usually sold in granular or powder form, both of which will attract moisture so are best purchased and stored in airtight packs and kept in a cupboard away from extremes of heat and humidity.

Culinary Uses of Chicory
The young, fresh leaves gathered from chicory plants growing in the garden make an excellent addition to a green salad. Blanched chicory, bought as a vegetable and crisped in icy water, may also be added raw to salads imparting an appetizing bitterness and cool crispness. Chicory can be served raw and quartered as crudité, or separated into individual leaves that make good boats for holding dips, salsas and finely chopped salads.

It works well with creamy mixtures and blue cheese in particular - try it in the classic French salad of Roquefort, walnuts and pears. Orange and sultanas are other good partners.

Alternatively, cook it. Halve, brush with oil and grill, braise by packing it in a buttered casserole and adding some stock, or cut it into chunks and sauté it on the stove top. Chicory develops a slippery texture and brown-grey colour when cooked but also a sweeter, mellower flavour that particularly benefits from the addition of butter.

Attributed Medicinal Properties
Chicory is one of the richest sources of vitamin A which is very useful for the eyes. The addition of juices of carrot, celery and parsley to chicory juice makes it a highly nourishing food for optic nerve and the muscular system. It can bring amazing results in correcting eye defects. Half a liter to one liter daily of this combination has frequently corrected eye troubles within a few months, to the extent that normal vision was regained, making the use of glasses unnecessary.

- The flowers, seeds and roots of this herb are medicinally used in the treatment of liver disorders. About 30 to 60 ml of decoction of the flowers, seeds or roots can be used three times daily, with beneficial results, in the treatment of torpidity or sluggishness of the liver, biliary stasis or, stoppage of bile, jaundice and enlargement of spleen. Endive or chicory juice, in almost any combination, promotes the secretion of bile and is, therefore, very good for both liver and gall bladder dysfunctions.

Chicory is a natural laxative. It is, therefore, beneficial in the treatment of chronic constipation.

A decoction of chicory seeds is useful in treating obstructed menstruation.

The herb chicory, in combination with celery and parsley, is very helpful in anemia. It is an effective blood tonic.

The combined juices of chicory, carrot and celery are most helpful in asthma and hay fever, provided milk and foods containing concentrated starches and sugars such as white rice, white flours, macaroni, sweets, pastries and cakes are eliminated from the diet. Powder of the dry root in doses of half a teaspoon, mixed with honey if taken thrice daily, is a good expectorant in chronic bronchitis.

How to Grow Chicory
The way you go about growing chicory will depend on whether you plan on using its root, grown as a coffee alternative, or its leaf, which is used in salads. To harvest the root, simply dig it up once the plant is grown. The leaf can be picked and eaten at the end of the summer, blanched to minimize bitterness, or forced and enjoyed during the winter months.

Planting Chicory
Prepare the soil. Chicory does best in well-drained soil that is rich in nutrients. However, chicory will also grow in other soils if they are enriched with plenty of manure and organic fertilizers. Sow the chicory seeds 8 inches to 1 foot apart, and 1 inch deep. Do this early, in late spring to early summer, about a month after the last frost. Wait for your crop to sprout, and thin the seedlings so that they are no more than 9 inches apart. Germination time for a chicory plant is anywhere from one to three weeks. If you would like to harvest your plant and use the root, you may do so after four months. The leaf may also be picked from the garden and used in a fresh salad.

Forcing Chicory Shoots
Prepare pots for planting your chicory roots. These should be filled with a fine soil, such as sand, and stored in a cool, temperature-controlled shed. Cut the root on a diagonal, 1 to 2 inches above the crown. Plant the trimmed roots so that the crown is 1 to 2 inches above the top of the soil. Place another upturned pot over the top of the root. Block the pot's holes to stop sunlight from touching the plant.

Harvest the tender little leaves after about six weeks. These shoots are valued for their mild flavor and soft texture.

Other Names
succory, witloof, Belgian Endive

FRENCH: chicoree
GERMAN: zichorie, indivia, hindlauf
ITALIAN: cicoria, radicchio
SPANISH: achicoria

Recipes Using Chicory

Gratin of Chicory with Roquefort and Figs

Serves: 4

500g red and white chicory heads
4 tbsp extra virgin olive oil
225g Roquefort, diced
9 dried figs, stalks trimmed and thinly sliced

Preheat the oven to 230°C/gas 8. Trim the bases of the chicory heads and discard any damaged outer leaves; separate out the remainder. Toss these in a bowl with the olive oil, then gently mix in the Roquefort and figs.

Tip into a large roasting dish (about 35cm x 25cm) and roast for 8–10 minutes until the chicory is golden on top and the cheese is melted and gooey.

Grilled Chicory with Tuna and Salsa Verde

2 heads Chicory
2 tbsp Olive oil
1 pinch black pepper
2 tuna steaks
For the salsa

3 tinned anchovies, chopped
1 gherkin, chopped
0.5 clove Garlic, chopped
1 small bunch Parsley, chopped
1 Lemons, juice
2 tbsp Olive oil

1. Preheat a griddle pan until hot. Toss the chicory with 1 tablespoon of olive oil. Place the chicory on the hot griddle and season with salt and freshly ground pepper. Cook for 5 minutes, then turn over and cook for a further 2-3 minutes. Reserve.

2. Keeping the griddle pan hot on the hob, drizzle the tuna tuna steaks with the remaining olive oil and season well with salt and freshly ground pepper. Sear the tuna steaks on the preheated griddle, cooking for 1-2 minutes on each side.

3. Meanwhile, make the salsa. In a bowl, mix together the anchovy, dill cucumber, garlic, parsley and lemon juice. Mix in the olive oil, mixing well.

4. Serve the seared tuna with the griddled chicory and the salsa.

Sautéed Chicory

3 pounds chicory (about 2 heads), outer ribs discarded and remainder cut into 2-inch pieces
1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1/2 teaspoon hot red-pepper flakes

Wash chicory. Cook in an 8-quart pot of boiling salted water (3 tablespoons salt for 6 quarts water), uncovered, stirring occasionally, until tender, about 5 minutes. Drain well.

Dry pot, then heat oil over medium heat until it shimmers. Cook garlic with red-pepper flakes, stirring, until golden, about 1 minute.

Add chicory, stirring to coat. Increase heat to medium-high and cook, stirring occasionally, until most of liquid has evaporated, 3 to 5 minutes. Stir in 1/2 teaspoon salt.

Chicory, blue cheese, pecan and cranberry salad

For the salad

12 Pecans
1 head Chicory
225g Cashel blue cheese, cut into small cubes
2 tbsp dried Cranberries, very coarsely chopped
a selection of salad leaves

For the dressing

3 tbsp hazelnut oil, or walnut oil
1 1/2 tbsp white wine vinegar
1/4 tsp Dijon Mustard

1. To make the salad: toast the pecans on a baking tray at 180C/gas 4 for 5-10 minutes - don't leave them as they burn easily. When cool, chop or crumble them roughly.

2. Trim the chicory and separate the leaves

3. To make the dressing; Put all the ingredients for the dressing in a jar with a tight- fitting lid and shake vigorously to combine. Season with salt and freshly ground black pepper.

4. Combine the cheese, nuts and cranberries in a bowl and toss with a little dressing.

5. To assemble the salad; add the chicory leaves to the salad leaves and toss with the remaining dressing. Add the cheese, nuts and cranberries and serve stratight away.

Chicory and White Bean Soup

2 medium onions, chopped
2 tablespoons olive oil
5 garlic cloves, smashed
1/2 teaspoon dried oregano, crumbled
5 cups low-sodium chicken broth (40 fluid ounces)
1 head chicory (1 pound), torn into 2-inch pieces (16 cups)
1 (16- to 19-ounce) can white beans, rinsed and drained

Accompaniment: grated Parmigiano-Reggiano; extra-virgin olive oil

Cook onions in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic and oregano and cook, stirring, 2 minutes.

Stir in broth and bring to a boil. Stir in chicory and beans, then simmer, uncovered, until chicory is tender, about 15 minutes.

Transfer 2 cups of soup to a blender and purée until smooth (use caution when blending hot liquids), then stir into remaining soup to thicken. Season with salt and pepper. Serve sprinkled with cheese and drizzled with oil.

Braised chicory with orange and scallops

knob Butter
2 heads Chicory
150ml chicken stock
1 Orange, juice only
vegetable oil, for frying
4 Scallops

Melt a good knob of butter in a saucepan, then add the chicory, stock and squeeze over the orange juice. Gently simmer until the chicory has softened.

Meanwhile heat a frying pan and add a dash of oil and some butter. Season the scallops with salt and pepper, then sear them quickly on each side.

Serve the braised chicory with the scallop

Chicory, exclusive to the Epicentre. Copyright 2009. All rights reserved.