Chicory (Cichorium intybus) is an herbaceous plant belonging to the botanical family Asteraceae. It is characterized by more or less lobed leaves with a distinctly bitter taste, and blue-violet flowers that open in sunlight. There are several forms and cultivars: leafy chicory, wild chicory, “catalogna” chicory, radicchio and other types grown either for their leaves or for their roots, both in home gardens and on a larger agricultural scale.
As a food ingredient, chicory is appreciated for its refreshing, pleasantly bitter flavor. The leaves are eaten raw in salads or cooked (sautéed, boiled, in soups and savory pies), often combined with garlic, extra-virgin olive oil and chili pepper. Some root varieties, once roasted and ground, are used as a coffee substitute or as a component of hot beverages. From a nutritional point of view, chicory provides water, dietary fiber, a modest amount of vitamins (especially vitamin K and some B-group vitamins) and minerals such as potassium and calcium.
Synonyms/labeling: wild chicory; leaf chicories (var. foliosum → radicchios, catalogna, puntarelle), Belgian endive / witloof (forced from roots), root chicory (var. sativum → root for inulin/chicory coffee)
Herbaceous perennial (grown as annual/biennial) with pleasantly bitter–aromatic leaves and a taproot rich in fructans (inulin). Horticultural groups include leaf types (salad radicchios) and root types used for inulin extraction and roasted chicory (coffee substitute).
Botanical classification
Common name: chicory, common chicory
Scientific name: Cichorium intybus
Family: Asteraceae (Compositae)
Genus: Cichorium
Origin: temperate regions of Europe, Western Asia and North Africa; now widespread and cultivated in many parts of the world
Growth habit: herbaceous perennial (often grown as an annual or biennial), with taproot, erect branched stem, 40–100 cm tall depending on type and management
Cultivation and growing conditions
Climate
Suited to temperate and cool–temperate climates.
Tolerates moderate cold well: many types can overwinter in the field, especially at the rosette stage.
Withstands summer heat fairly well, but under very hot and dry conditions it tends to bolt to seed more readily.
Exposure
Prefers full sun, which promotes good growth and dry matter accumulation.
Tolerates light partial shade, but with somewhat slower development.
In heavy shade plants are weak, elongated and less productive.
Soil
Grows well in medium-textured, well-drained soils rich in organic matter.
Tolerates slightly alkaline or slightly acidic soils, provided there is no waterlogging.
The taproot requires deep, not overly compact soils to develop properly.
Very compact soils or those prone to surface crusting hinder emergence and growth.
Irrigation
In vegetable production, it is important to maintain regular soil moisture, avoiding strong alternation between drought and excess water.
During germination and post-transplant stages, seedlings are sensitive to drought: frequent, light irrigation is needed.
During head/root formation (depending on type), fewer but deeper irrigations are preferable, to encourage deep rooting.
Prolonged waterlogging favours root and crown rot.
Temperature
Optimal germination between 10 and 20 °C.
Established plants tolerate temperatures close to 0 °C (and below, depending on type and growth stage).
Very high temperatures and long days promote premature bolting, especially in some cutting and heading types.
Fertilization
Moderate nutrient requirements, varying with type (cutting, head, root chicory).
Needs good organic matter supply before planting (mature compost, well-rotted manure).
Nitrogen should be supplied with moderation: excess causes overly tender tissues, more sensitive to diseases and cold, and may increase residual nitrate levels.
Phosphorus and potassium are important for good root development and product quality.
Crop management
Requires a well-prepared seedbed: fine tilth, level surface, free of large clods.
Weed control is important especially in early stages, when chicory is less competitive.
Light hoeing helps aerate the soil and limit weeds.
In some types (e.g. heading or forcing chicories) specific techniques such as blanching/forcing are used (covering or tying heads to obtain more tender, less bitter leaves).
Harvest
Propagation
Propagated almost exclusively by seed.
Sowing can be:
Direct in the field, in rows or lines, followed by thinning.
In nursery beds with subsequent transplanting, to obtain stronger seedlings and anticipate or stagger production.
It is important to use healthy, good-quality seed, often selected for specific types (cutting, early/late heading, root chicory).
Caloric value (typical)
Leaves, raw: ~15–25 kcal per 100 g (water ~90–94%).
Fresh root: ~70–90 kcal per 100 g (inulin predominant).
Roasted, ground root (dry product): ~300–350 kcal per 100 g (actual intake far lower when brewed as an infusion).
Indicative composition
Leaves (per 100 g): carbohydrates ~2–4 g, fiber ~1.5–3 g, protein ~1–2 g, fat ~0.2 g; high potassium; notable vitamin K, folate, β-carotene (especially red radicchios), and vitamin C (heat-labile).
Fresh root (per 100 g): carbohydrates ~17–20 g (mostly inulin), fiber ~4–8 g, protein ~1–2 g, negligible fat; minerals K, Ca, Mg.
Phytochemicals and sensory traits
Inulin/FOS (fructans): prebiotic with bifidogenic effect; low sweetness.
Sesquiterpene lactones (e.g., lactucin, lactucopicrin): responsible for characteristic bitterness and subtle aromatics.
Polyphenols: phenolic acids (chlorogenic, caffeic); anthocyanins in red radicchios.
Latex: white sap exudes upon cutting.
Horticultural groups & uses
Leaf chicories / radicchios: eaten raw (salads) or cooked (sautéed, grilled, braised). Bitterness can be tempered by cold soaking, brief blanching, or acidity (vinegar/lemon).
Belgian endive (witloof): forced buds grown in darkness from stored roots; tender leaves with mild-bitter taste.
Root chicory: source of inulin (chicory root fiber) for low-sugar/fat-mimetic foods; roasted/milled for caffeine-free “chicory coffee.”
Techno-functional aspects (culinary/industrial)
Leaves: high water → crisp raw texture; when cooked they wilt and release moisture (useful in fillings).
Root: high inulin enables bulking with low calories, creaminess/gel (high DP), and moderate sweetness (low DP FOS).
Roasted root: toasty–caramel aroma from Maillard/caramelization; prepared by infusion.
Usage guidelines
Salads: pair with fat (olive oil) and acidity to balance bitterness; classic partners include citrus, nuts, cheese.
Cooking: quick sauté or braise; to reduce bitterness, blanch 1–2 min, then cool.
Chicory coffee: ~5–10 g per 200 mL cup, steep 5–8 min; blends well with roasted grains or coffee for decaf blends.
Nutrition and physiology
Soluble fiber (inulin) supports regularity and may modulate glycemic and lipid responses (dose-dependent).
Bitterness from sesquiterpene lactones stimulates taste and may enhance salivary/gastric secretion (individual tolerance varies).
Micronutrients: leaves provide vitamin K and folate; red radicchios add anthocyanins with antioxidant potential.
Safety, tolerance, FODMAPs
FODMAP: root (and root-derived ingredients) are fructan-rich—consider dose titration for IBS; leaves contain much less fructan and are generally well tolerated in normal portions.
Allergy/cross-reactivity: rare, but possible in individuals sensitive to Asteraceae.
Latex: may irritate very sensitive skin—gloves may help.
Nitrates: leafy types can accumulate nitrates; levels managed by agronomy and regulations.
Quality, storage, postharvest
Leaves: store at 4–7 °C, high relative humidity; avoid ethylene (yellowing). Use promptly for best vitamin C/texture.
Roots: keep cool/dry; forcing (witloof) requires controlled conditions.
Selection: crisp, unbruised heads; firm, sound roots.
Sustainability & supply chain
Robust temperate crop; root chicory enables value via co-products (inulin, roasted chicory).
Good practices: crop rotation, optimized nitrogen and irrigation, reduced pesticides; growing availability of integrated/organic chains.
Labeling
“Chicory” or market names (Radicchio di Chioggia/Treviso/Verona, catalogna/puntarelle, Belgian endive). For ingredients: “chicory root fiber (inulin/oligofructose)”, “roasted chicory.”
Conclusion
Chicory is a versatile vegetable: leaves contribute crunch, color, and a refined bitterness to dishes, while the root supplies technological functionality (inulin/FOS) and a roasted flavor in beverages. With mindful bitterness management, attention to fructan tolerance, and proper storage, chicory supports balanced cooking, modern ingredient design, and sustainable value chains.
Studies
Its roots have been isolated polyphenols (1) and terpenoids (2) in discrete amounts and the content of inulin (a low-calorie polysaccaride used as a sugar substitute) reaches up to 40%.
Chicory manages to accumulate in its interior esters of coffee acid, interesting components for human health (3) and has as its main characteristic the effect of reducing the content of uric acid in the human body (4)
This vegetable is commonly used as a salad or as a coffee substitute.
Chicory is grown on a large scale and is a plant that can be genetically modified with CRISPR/Cas9 technology (5).
The most common chicory is Cichorium intybus L., but there is also red chicory (Cichorium intybus) which has excellent antioxidant properties.
Chicory studies
References_________________________________________________
(1) Malarz J, Stojakowska A, Kisiel W. Long-term cultured hairy roots of chicory-a rich source of hydroxycinnamates and 8-deoxylactucin glucoside. Appl Biochem Biotechnol. 2013 Dec;171(7):1589-601. doi: 10.1007/s12010-013-0446-1.
Abstract. A 12-year-old hairy root culture of Cichorium intybus L., a callus culture of the plant as well as roots and leaves of a wild plant of chicory, and roots of two C. intybus L. var. sativum cultivars were examined in respect of their hydroxycinnamate and sesquiterpene lactone compositions and contents. Total phenolics and diphenylpicrylhydrazyl radical scavenging activity of the examined plant tissues were also analyzed. The most active in radical scavenging were extracts from the hairy roots and leaves of chicory. 3,5-Dicaffeoylquinic acid was the major antioxidant present in the hairy roots. Its content in the root biomass reached 5.5 %, calculated on a dry weight basis. 8-Deoxylactucin glucoside (crepidiaside A) was the major sesquiterpene lactone in the hairy roots. Its content reached 1.4 %, calculated on a dry weight basis, and was nearly two orders of magnitude higher than that in the roots of wild chicory plant. The glucosidic derivative of 8-deoxylactucin constituted over 85 % of the total sesquiterpene lactone content in the long-term cultured hairy roots of chicory. Aglycone of this compound was reported to possess anti-inflammatory activity. The qualitative and quantitative analyses of hydroxycinnamates in callus and hairy root cultures of C. intybus were undertaken for the first time.
(2) Delporte M, Bernard G, Legrand G, Hielscher B, Lanoue A, Molinié R, Rambaud C, Mathiron D, Besseau S, Linka N, Hilbert JL, Gagneul D J A BAHD neofunctionalization promotes tetrahydroxycinnamoyl spermine accumulation in the pollen coat of the Asteraceae family. Exp Bot. 2018 Nov 26;69(22):5355-5371. doi: 10.1093/jxb/ery320
Abstract. In eudicotyledons, accumulation of trihydroxycinnamoyl spermidine that is restricted to the pollen wall constitutes an evolutionary conserved trait. However, the role of this compound, which is synthetized by the BAHD enzyme spermidine hydroxycinnamoyl transferase (SHT), is still a matter of debate. Here, we show that this particular phenolamide is replaced by tetrahydroxycinnamoyl spermine in the pollen coat of the Asteraceae. Phylogenetic analyses combined with quantitative RT-PCR experiments allowed the identification of two homologous genes from Cichorium intybus (chicory) putatively involved in its metabolism. In vitro biochemical characterization of the two enzymes, named CiSHT1 and CiSHT2, confirmed the capability of recombinant proteins to synthesize spermine as well as spermidine derivatives. The wild-type metabolic phenotype was partially restored in an Arabidopsis sht mutant expressing CiSHT2. Strikingly, the transgenic plants also accumulated spermine derivatives that were absent in the wild-type. Overexpression of CiSHT2 in chicory hairy roots led to the accumulation of spermine derivatives, confirming its in vivo function. Complementary sequence analyses revealed the presence of an amino acid motif typical of the SHTs among the BAHD enzyme family. Our results highlight a recent neofunctionalization among the SHTs that has promoted the emergence of new phenolamides in the Asteraceae, which could potentially have contributed to the evolutionary success of this family.
(3) Guillaume Legrand, Marianne Delporte, Chahinez Khelifi, Adeline Harant, Christophe Vuylsteker, Monika Mörchen, Philippe Hance, Jean-Louis Hilbert, and David Gagneul Identification and Characterization of Five BAHD Acyltransferases Involved in Hydroxycinnamoyl Ester Metabolism in Chicory Front Plant Sci. 2016; 7: 741. doi: 10.3389/fpls.2016.00741
Abstract. Chicory (Cichorium intybus) accumulates caffeic acid esters with important significance for human health. In this study, we aim at a better understanding of the biochemical pathway of these bioactive compounds. Detailed metabolic analysis reveals that C. intybus predominantly accumulates caftaric and chicoric acids in leaves, whereas isochlorogenic acid (3,5-diCQA) was almost exclusively accumulated in roots. Chlorogenic acid (3-CQA) was equally distributed in all organs. Interestingly, distribution of the four compounds was related to leaf age. Induction with methyljasmonate (MeJA) of root cell suspension cultures results in an increase of 3-CQA and 3,5-diCQA contents. Expressed sequence tag libraries were screened using members of the BAHD family identified in Arabidopsis and tobacco as baits. The full-length cDNAs of five genes were isolated. Predicted amino acid sequence analyses revealed typical features of BAHD family members. Biochemical characterization of the recombinant proteins expressed in Escherichia coli showed that two genes encode HCTs (hydroxycinnamoyl-CoA:shikimate/quinate hydroxycinnamoyltransferases, HCT1 and HCT2) whereas, three genes encode HQTs (hydroxycinnamoyl-CoA:quinate hydroxycinnamoyltransferases, HQT1, HQT2, and HQT3). These results totally agreed with the phylogenetic analysis done with the predicted amino acid sequences. Quantitative real-time polymerase chain reaction analysis of gene expression indicated that HQT3, HCT1, and HCT2 might be more directly associated with CQA accumulation in cell culture in response to MeJA elicitation. Transient expression of HCT1 and HQT1 in tobacco resulted in a higher production of 3-CQA. All together these data confirm the involvement of functionally redundant genes in 3-CQA and related compound synthesis in the Asteraceae family.
(4) Bian M, Lin Z, Wang Y, Zhang B, Li G, Wang H. Bioinformatic and Metabolomic Analysis Reveal Intervention Effects of Chicory in a Quail Model of Hyperuricemia. Evid Based Complement Alternat Med. 2018 Dec 3;2018:5730385. doi: 10.1155/2018/5730385.
Abstract. Background. Hyperuricemia (HUA) is a kind of a metabolic disease that seriously threatens human health worldwide. Chicory, a natural herbal medicine, has an obvious effect of reducing uric acid. The aim of this study is to explore the potential components and pharmacological pathways that may play a role in hypouricemia activity of chicory. Bioinformatics and metabonomics were applied to this research. Firstly, component-target network was used to identify possible components related to the pharmacological properties and their corresponding mechanisms pathway of chicory. Afterwards, animal pharmacodynamic experiments were performed. Blood and stool samples were collected for untargeted metabolomic analysis by dint of UHPLC-Q-TOF/MS methods, and principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) were performed for the pattern recognition and characteristic metabolites identification. Significant enriched function pathways were used in bioinformatics suggesting that chicory might have the effect of regulation of lipolysis in adipocytes. PLS-DA analysis was applied to discover differentiating metabolites, and pathway enrichment analysis indicated that chicory had powerful effects of glycosylphosphatidylinositol- (GPI-) anchor biosynthesis, inositol phosphate metabolism, glycerophospholipid metabolism, and steroid hormone biosynthesis. Combining bioinformatics and metabolomics results, we consider that chicory may develop on lowering uric acid by adjusting lipid metabolism. In addition, we chose quail as animal model innovatively and discussed the treatment of hyperuricemia with chicory in multiple methods, which may render reference for the research of HUA.
(5) Bernard G, Gagneul D, Alves Dos Santos H, Etienne A, Hilbert JL, Rambaud C. Efficient Genome Editing Using CRISPR/Cas9 Technology in Chicory. Int J Mol Sci. 2019 Mar 6;20(5). pii: E1155. doi: 10.3390/ijms20051155.
Abstract. CRISPR/Cas9 (Clustered Regularly Interspaced Short Palindromic Repeats/CRISPR associated with protein CAS9) is a genome-editing tool that has been extensively used in the last five years because of its novelty, affordability, and feasibility. This technology has been developed in many plant species for gene function analysis and crop improvement but has never been used in chicory (Cichorium intybus L.). In this study, we successfully applied CRISPR/Cas9-mediated targeted mutagenesis to chicory using Agrobacterium rhizogenes-mediated transformation and protoplast transfection methods. A U6 promoter (CiU6-1p) among eight predicted U6 promoters in chicory was selected to drive sgRNA expression. A binary vector designed to induce targeted mutations in the fifth exon of the chicory phytoene desaturase gene (CiPDS) was then constructed and used to transform chicory. The mutation frequency was 4.5% with the protoplast transient expression system and 31.25% with A. rhizogenes-mediated stable transformation. Biallelic mutations were detected in all the mutant plants. The use of A. rhizogenes-mediated transformation seems preferable as the regeneration of plants is faster and the mutation frequency was shown to be higher. With both transformation methods, foreign DNA was integrated in the plant genome. Hence, selection of vector (transgene)-free segregants is required. Our results showed that genome editing with CRISPR/Cas9 system can be efficiently used with chicory, which should facilitate and accelerate genetic improvement and functional biology.
