What is another name for chicory? A comprehensive guide to its aliases

November 20, 2025 •

4 min read

With more than 40 countries exporting chicory-related products, it's no wonder the plant has accumulated a host of different names over the centuries. A single, striking blue flower can be called by many names, leading to confusion, but learning what is another name for chicory can help clarify its numerous culinary and medicinal uses.

Quick Summary

The common chicory plant, scientifically known as Cichorium intybus, has many aliases depending on its variety and application, from wild succory to cultivated endive and radicchio used in salads. It is also known as coffeeweed when its roasted roots are used to brew a caffeine-free beverage.

Key Points

Succory and Blue Sailors: Wild chicory is commonly known as succory or blue sailors, reflecting its use and distinctive blue flowers.
Coffeeweed: Another name for chicory is coffeeweed, which refers to the roasted, ground roots used as a caffeine-free coffee substitute.
Radicchio and Endive: Specific cultivated varieties of chicory are known as radicchio (red leaves) and Belgian endive (blanched white heads), which are popular salad greens.
Wild vs. Cultivated: The term 'chicory' can refer to the wild plant or its cultivated varieties, which leads to different aliases depending on its application.
Botanical Family: Chicory belongs to the Asteraceae family, and while related to dandelions and true endive, it is a distinct plant (Cichorium intybus).
Culinary History: Historically, chicory root has been used as a coffee extender, a tradition that became particularly strong in New Orleans.
Nutritional Value: Chicory root contains inulin, a prebiotic fiber beneficial for gut health, and is also a source of vitamins and minerals.

What is another name for chicory? A multifaceted identity

The confusion surrounding chicory's name stems from its diverse uses and variations. The term "chicory" can refer to the wild plant with bright blue flowers, the roasted root used as a coffee substitute, or the cultivated varieties of salad greens. To understand its other names, one must first distinguish between the wild variety and its cultivated counterparts.

Wild chicory and its common aliases

Wild chicory (Cichorium intybus) is a hardy herbaceous perennial often found growing along roadsides and in fields throughout Europe, North America, and Australia. The names for this wild form are often descriptive of its appearance or location.

Succory: This is one of the most common alternative names, stemming from the plant's long history.
Blue sailors: A name inspired by the plant's distinctive sky-blue flowers that open and close in sync with the sun's position.
Coffeeweed: This name refers to the historical practice of roasting the plant's taproot to produce a coffee substitute, especially during times of scarcity.
Blue dandelion: The rosette of basal leaves can resemble those of a dandelion, especially in its first year of growth.
Ragged sailors: A more poetic moniker, referencing the delicate, sometimes unkempt, appearance of its flowers.

Cultivated chicory: A family of greens

Cultivated chicory plants are selectively bred for their leaves, and these varieties have distinct names reflecting their appearance and use. While the term "endive" is often used interchangeably with chicory, it's more accurate to see them as part of the same plant family, with specific cultivars.

Different types of cultivated chicory

Belgian endive: Also known as witloof (Dutch for 'white leaf') or chicon in France, this cultivar is a tightly packed, blanched head of pale, creamy-white leaves. It is grown in darkness to prevent photosynthesis, which reduces bitterness.
Radicchio: A visually striking type of chicory with variegated red and green leaves. It is a key ingredient in Italian cuisine and has a distinct bitter and spicy flavor that mellows with cooking.
Sugarloaf: This variety produces a dense head of pale green leaves that resembles a traditional sugarloaf. Its flavor is milder than many other chicories.
Puntarelle: An Italian variety known for its tender, asparagus-like shoots that are often used in salads.

Culinary uses: from coffee substitute to salad green

Chicory's culinary applications are as varied as its names. The robust taproot of the Cichorium intybus var. sativum variety has been used for centuries to create a caffeine-free coffee substitute. This was especially popular during periods when coffee was scarce, such as the American Civil War in New Orleans. The root is roasted, ground, and brewed to produce a brew with a deep, earthy flavor that can be used alone or blended with coffee. The leaves of other chicory varieties, meanwhile, are prized for their bitter taste in salads and cooked dishes. The bitterness provides a contrast to other flavors and can be an acquired taste, especially in raw form.

Nutritional benefits and medicinal history

Beyond its culinary uses, chicory has a long history in traditional medicine, dating back to ancient Egypt, Rome, and Greece. The plant contains several bioactive compounds, including the prebiotic fiber inulin, which supports digestive health by promoting beneficial gut bacteria. Chicory is also a source of vitamins and minerals. Historically, it was used to treat liver and gallbladder issues, as well as to stimulate appetite.

Comparison of Chicory Varieties and Their Aliases


Variety Type	Common Aliases	Key Characteristics	Common Uses
Wild Chicory	Succory, Blue Sailors, Coffeeweed, Wild Endive	Hardy, perennial plant with bright blue flowers and bitter leaves.	Leaves and buds are edible; roots used for coffee substitute.
Belgian Endive	Witloof, Chicon, French Endive	Tightly packed, blanched heads with pale, creamy-white leaves.	Mild-tasting leaves for salads or cooked dishes.
Radicchio	Italian Chicory, Red Endive	Variegated red and green leaves with a bitter, spicy flavor.	Popular salad green, often grilled or roasted.
Root Chicory	Industrial Chicory, Coffeeweed	Specifically cultivated for its large, brown taproot.	Roasted and ground for a caffeine-free coffee substitute or additive.

How to differentiate related plants

It's easy to confuse chicory with related plants. While dandelions (Taraxacum officinale) are also in the Asteraceae family and have similar-looking basal leaves, chicory plants produce a taller, more branched flower stalk with sky-blue blossoms. True endive, or Cichorium endivia, is a different species and includes varieties like curly endive (Frisée) and escarole. Though both species are part of the Cichorium genus, their appearance and primary use differ significantly.

Conclusion

The question of what is another name for chicory reveals a complex world of botanical identities, historical uses, and culinary traditions. From its humble wild form, known by names like succory and blue sailors, to its specially cultivated varieties like radicchio and Belgian endive, the chicory plant has adapted to serve different purposes across cultures and continents. Whether providing a comforting coffee alternative or adding a bitter bite to a salad, chicory’s many aliases are a testament to its long-standing versatility and utility.

Frequently Asked Questions

No, chicory (Cichorium intybus) and endive (Cichorium endivia) are two different, though related, species within the same genus. However, the name 'chicory' is often used interchangeably, and some cultivated varieties of chicory, like Belgian endive and radicchio, are commonly called 'endive'.

Chicory is called coffeeweed because its roots are roasted and ground to be brewed as a caffeine-free coffee substitute or additive. This practice has a long history, notably during coffee shortages like the American Civil War.

Wild chicory is the naturally growing plant with blue flowers and a bitter taste, while radicchio is a cultivated variety of chicory (Cichorium intybus) with distinct red and green leaves. Radicchio is specifically grown for its use as a salad green and has a spicy, bitter flavor.

The name 'blue sailors' refers to the bright blue flowers of the wild chicory plant (Cichorium intybus). These flowers characteristically open and close at specific times of the day, resembling sailors arriving and departing.

Witloof is the Dutch name for Belgian endive, a cultivated variety of chicory. It is grown in complete darkness to produce blanched, tightly packed heads of pale leaves that have a milder, less bitter taste.

No, they are different products from the same root. Inulin is a prebiotic fiber extracted from chicory root and used as a food additive. Chicory coffee is made from the roasted and ground root itself, not the isolated inulin.

Yes, different parts of the chicory plant are edible, but their taste and use vary. The leaves, especially younger ones, can be eaten in salads (often with a bitter taste), the buds can be pickled, and the root can be roasted for coffee or cooked as a vegetable.