One wild edible plant you’ll find in bloom this time of year along city roadsides, fields and waste areas is beautiful, sky-blue chicory (Cichorium intybus). Not only is chicory edible, but it has a long tradition of medicinal use, especially to detoxify the liver.

Chicory Flower

If you pay attention, you’ll notice that chicory flowers open and close precisely the same time every day.

Chicory is similar to dandelion in many ways. For one thing, the leaves look very similar, and another, they are both especially good for the liver. Another similarity is that chicory leaves can be eaten in early spring, but get quite bitter once the plant flowers. The roots can be dug, dried and roasted to use as a coffee substitute, and in fact is commonly used in that respect in commercial teas and coffee substitutes.

The roots can also be dug and planted in a dark cellar, and the plant will grow small pale leaf heads: we know this vegetable as Belgian endive; it is the same species as roadside chicory (Cichorium intybus.)

Chicory root is used medicinally as a decoction (strong tea) or tincture (steeped in alcohol) and used to clear the liver. Eating the chicory leaves or Belgium endive is used to treat Liver fire: bursting headache, thirst, congested face and fever.

Chicory Growing Along Gate in Pittsburgh

Chicory is used to treat all kinds of liver ailments, including jaundice, gall stones (and urinary stones), moodiness, depression, constipation, indigestion, headache and right side pain under the ribs.

The milky sap of the chicory is used similarly to dandelion: to promote lactation in breastfeeding women.

Chicory in bloom is an erect, branched plant, with alternate leaves and sky-blue (or sometimes pink or white) flowers.

The root can be harvested in the fall, when the plant stops flowering.

Let us know if you have chicory blooming near you…and other uses you have for it!

Thanks,
~ Melissa
Food Under Foot