Common chicory (Cichorium intybus)[3] is a somewhat woody, perennial herbaceous plant of the family Asteraceae, usually with bright blue flowers, rarely white or pink.

In the 21st century, inulin, an extract from chicory root, has been used in food manufacturing as a sweetener and source of dietary fiber.

[5] The leaves are stalked, lanceolate and unlobed; they range from 7.5–32 centimetres (3–12+1⁄2 inches) in length (smallest near the top)[6] and 2–8 cm (3⁄4–3+1⁄4 in) wide.

[5] The flower heads are 3–5 cm (1+1⁄4–2 in) wide,[5] and usually light blue[6] or lavender; it has also rarely been described as white or pink.

[14] Chicory grows in roadsides, waste places, and other disturbed areas, and can survive in lawns due to its ability to resprout from its low basal rosette of leaves.

Others have added it to strong blond Belgian-style ales, to augment the hops, making a witloofbier, from the Dutch name for the plant.

[25] In Albania, the leaves are used as a spinach substitute, mainly served simmered and marinated in olive oil, or as ingredient for fillings of byrek.

By cooking and discarding the water, the bitterness is reduced, after which the chicory leaves may be sautéed with garlic, anchovies, and other ingredients.

[36] Inulin is mainly found in the plant family Asteraceae as a storage carbohydrate (e.g. Jerusalem artichoke, dahlia, and yacon).

[40] Chicory root contains essential oils similar to those found in plants in the related genus Tanacetum.

[43] Chicory roots were once considered an "excellent substitute for oats" for horses due to their protein and fat content.

[44] Chicory contains a low quantity of reduced tannins[43] that may increase protein utilization efficiency in ruminants.

[citation needed] In ancient Rome, a dish called puntarelle was made with chicory sprouts.

[60] It was mentioned by Horace in reference to his own diet, which he describes as very simple: Me pascunt olivae, me cichorea levesque malvae ("As for me, olives, endives, and light mallows provide sustenance").

[62] When coffee was introduced to Europe, the Dutch thought that chicory made a lively addition to the bean drink.

[66] Chicory was also adopted as a coffee substitute by Confederate soldiers during the American Civil War, and has become common in the U.S.

[66] Louisianans began to add chicory root to their coffee when Union naval blockades during the American Civil War cut off the port of New Orleans, thereby creating a long-standing tradition.

[71][72] However, the plant must be gathered at noon or midnight on St. James's Day and cut with gold while being silent, or else one would die afterwards.