These stunning electric blue blooms are a feast for the eyes. This wildflower is so easy to grow that some gardeners consider it to be invasive. The leaves of the plant are edible and make nutritious salads.
Chicory has been in cultivation since the days of ancient Egypt. The oldest publication about herbs in existence, authored by Greek physician Dioscorides, includes information about chicory. Horticulture enthusiast and president Thomas Jefferson planted chicory in his gardens, recommending it in a letter to his friend George Washington as "one of the greatest acquisitions a farmer can have."
Chicory's most well known culinary use is the use of the root as a coffee substitute. Fresh leaves of specialty varieties of chicory such as radicchio and endive make wonderful salad greens, and even the leaves of wild chicory make an acceptable substitute for spinach. As a wildflower, this plant springs up everywhere with its bright blue dandelion-like flowers that open and close with the sun.
Common Names: Blue Sailors, Coffeeweed, Succory, Witloof
* Cannot sell Chicory seed to customers in CO or SD.
~ germination ~
Direct sow in early spring, planting the seed 1/4" deep in loose soil; keep the soil lightly moist until germination, which should occur in 10-14 days.
~ planting ~
This plant grows best in rich soil, but also adapts well to poor soil. As the seedlings develop, make sure to remove all weeds and keep the soil consistently moist. Mature plants tolerate drought well.
~ harvesting ~
Cut young, tender leaves for fresh greens; do not freeze or dry them, since this deprives them of all flavor. They can be stored in the refrigerator for several days. The root can be harvested any time after four months of growth, but before the ground freezes.
