Vegetable
Cichorium intybus
S tier
Cichorium intybus is the chicory species behind radicchio, Treviso, sugarloaf loaves, root coffee substitutes, and forced Belgian witloof (sometimes grouped with endive markets). Leaves are bitter-sweet with blue flowers on wild plants; domestication created heading and forcing types. Flavour is assertive, cleansing, and pairs with fat, sweet, and char. Grill, shred raw, braise, or force pale chicons. Species covers the chicory varieties listed here. Bitterness softens with heat, salt, and oil.
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History
Wild and early cultivated chicory was used as a Mediterranean bitter green and root.
European gardens diversified leaf and root chicory uses including coffee stretchers.
Forced witloof chicory culture developed in the Low Countries.
Italian radicchio selection created colourful regional heading chicories.