Chicory (Cichorium intybus L.)
Along the roadsides in the southern parts of the Sweden, and not least on the island of Gotland in the Baltic Sea, you will often encounter the common chicory. While in the Nordic countries it certainly has a more southerly distribution, it has occasionally been found as far north as Tromsø. With its wonderfully light sky blue flowers it almost resembles a Mediterranean plant. The whole plant gives a slightly sprawling appearance and flowers seem to break out here and there. Flowering normally begins in early July and lasts until mid or end of August.
Text by Jens Weibull.
Botanically, the chicory belong to the Asteraceae family, previously known as Compositeae and one of the largest families of the Plant Kingdom. This family contains several other well-known plants that are being cultivated: the sunflower (Helianthus annuus L.), the Jerusalem artichoke (H. tuberosus L.), black salsify (Scorzonera hispanica L.), the globe artichoke or cardoon (Cynara cardunculus L.), among many others.
Cultural forms of common chicory have long been used in many different ways. The types most often found in stores of our latitudes include the endive or witloof (‘white leaf’) – tight bleached leaf heads, the green chicory salad that mostly resembles the wild type, and the dark rosy-red radicchio type with white nerves. All these forms of chicory contain a very characteristic bitterness that is appreciated by many, but definitely not all. In Italy the radicchio is often braised in a frying pan which sweetens the bitterness: try it!
Substitute for coffee
Since the 18th century, the roasted and ground root has been used as a substitute for, or added to, ordinary coffee to reduce the cost. During the Second World War when import of coffee was completely stopped, and in times of economic crisis, chicory coffee was widely spread. Allegedly, it has a good taste and in any case much better than other “pretended surrogates” such roasted figs, cocoa shells, horse chestnuts, grape kernels, asparagus seeds, sawdust, and brick flour (!)*. Chicory coffee is apparently still used in many countries around the world, possibly appreciated by those who wish to avoid the effects of caffeine.
Chicory, being a perennial plant, is often also used in ley mixtures with different forage grass and clover species, adding to the palatability for ruminants. About 5 kg per hectare is used.
Referenser
Jönsson, B. & H.G. Simmonds (1935). Gagnväxter (2nd ed., in Swedish). Lund.
