What is chicory called in English? Unpacking the Names for This Versatile Plant

January 4, 2026 •

4 min read

With a lineage stretching back to ancient Egypt for its medicinal properties, chicory is a versatile plant widely used for its leaves, buds, and roots. The answer to "What is chicory called in English?" is not a single name, but rather a collection of common names that vary based on the specific cultivated variety and the part of the plant being used. Understanding these different names can help clarify its various culinary and industrial uses.

Quick Summary

Chicory's name in English depends on the specific plant part and variety. Common names include Belgian endive for blanched buds, radicchio for red-leafed varieties, and succory for the wild plant. The root is often used as a coffee substitute.

Key Points

English names vary by variety: Chicory has multiple English names, such as Belgian endive and radicchio, depending on its specific cultivated form and use.
Not the same as curly endive: While related, chicory (Cichorium intybus) is a different species from curly endive (Cichorium endivia), though the names are often confused in English.
Belgian endive is forced in darkness: To create the small, pale heads known as Belgian endive, the chicory root is forced to sprout in complete darkness.
Root used for coffee substitute: The roasted, ground root of chicory has been used for centuries as a caffeine-free coffee additive or replacement, notably in New Orleans.
Rich in prebiotic fiber: Chicory root is a significant source of inulin, a prebiotic fiber that supports digestive health.
Cooking reduces bitterness: Wild chicory leaves are very bitter, but the flavor can be mellowed by cooking or blanching.

Demystifying the Terminology: Different Chicory Varieties

Chicory, scientifically known as Cichorium intybus, has a diverse range of cultivated forms, each with its own distinct common name in English. These different names reflect the variety's appearance, growth method, or culinary use. It's common for people to mistake one type of chicory for another or for the unrelated curly endive (Cichorium endivia), adding to the confusion.

The Common Names Explained

Belgian Endive / French Endive / Witloof: This is perhaps the most famous cultivated form of chicory. Grown in complete darkness to prevent photosynthesis and greening, it produces small, torpedo-shaped heads with tender, pale-yellow leaves. In the Netherlands, it is called witloof ("white leaf"), while in parts of France and Belgium, it is known as chicon.
Radicchio: An Italian type of leaf chicory known for its vibrant, variegated red and white leaves and distinctly bitter taste. The bitterness mellows when grilled or roasted. The most famous varieties are named after the Italian regions where they are cultivated, such as Radicchio di Chioggia or Radicchio di Treviso.
Common or Wild Chicory: In its wild form, common chicory is a roadside perennial with bright blue flowers. It is sometimes called blue daisy, blue sailors, or coffeeweed. The wild leaves are typically more bitter than their cultivated counterparts and are often cooked to reduce the bitterness.
Root Chicory: This variety is specifically cultivated for its fleshy taproot, which is dried, roasted, and ground to be used as a coffee additive or substitute. Its use became popular during economic hardship and remains a staple in places like New Orleans.

Culinary Applications and Uses

Different chicory varieties are prized for their unique culinary properties. Raw Belgian endive leaves are often used as edible scoops for appetizers, while radicchio adds color and a bitter kick to salads. Wild chicory leaves can be blanched and sautéed, especially in Italian and Greek cuisines. Root chicory's primary culinary role is its use in coffee, offering a rich, earthy flavor without the caffeine. Its high content of the prebiotic fiber inulin also makes it a popular food additive.

The Confusion with Endive

The term "endive" can be particularly confusing in English. In the United States, "endive" often refers to Belgian endive, but in the UK and internationally, it can refer to curly endive (Cichorium endivia), a different, though related, species. This difference is a major source of misunderstanding, especially in recipes and at the grocery store. Curly endive, with its bushy head of frilly leaves, has a distinct taste and texture compared to the smooth, pale leaves of Belgian endive.

Comparison Table: Chicory vs. Related Greens


Feature	Common Chicory (Cichorium intybus)	Curly Endive (Cichorium endivia)	Radicchio (a C. intybus variety)	Belgian Endive (a C. intybus variety)
Appearance	Wild plant with bright blue flowers; basal rosette of dandelion-like leaves.	Bushy head with frilly, green leaves and a yellowish-white center.	Compact head with variegated red and white leaves.	Small, tight, torpedo-shaped head with pale yellow leaves.
Flavor	Very bitter when raw; bitterness reduces when cooked.	Pleasantly bitter with a mild sweetness.	Bitter and spicy; mellows significantly when cooked.	Mildly bitter; the whiter the leaf, the milder the taste.
Primary Use	Roots for coffee substitute; leaves for cooking when wild.	Raw in salads, adding a delicate bitterness and frilly texture.	Salads, grilling, roasting, and sautéing.	Raw in salads or as a vessel for appetizers; also baked or braised.
Cultivation	Often found wild along roadsides; also cultivated.	Cultivated specifically for its leaves.	Primarily cultivated in Italy for its distinct leaves.	Forcibly grown in darkness for its blanched, tender buds.

Health Benefits of Chicory

Beyond its culinary applications, chicory offers several notable health benefits, largely attributed to its rich nutritional profile.

Gut Health: Chicory root is a rich source of inulin, a prebiotic fiber that feeds beneficial gut bacteria. This can promote digestive health, improve mineral absorption, and contribute to a balanced gut microbiome.
Coffee Alternative: For those looking to reduce caffeine intake, roasted chicory root provides a robust, coffee-like flavor without the stimulating effects.
Antioxidants: Varieties like radicchio contain a significant amount of antioxidants, including phenolic acids and flavonoids. These compounds help protect the body against oxidative stress.
Rich in Vitamins and Minerals: Chicory leaves are a good source of several vitamins and minerals, including vitamin K, vitamin A, and manganese.

Sourcing and Using Chicory

Finding the right type of chicory for your needs depends on your intended use. For brewing a coffee substitute, look for roasted chicory root online or in specialty grocery stores. For salad greens, check the produce aisle for items labeled radicchio, frisée, or Belgian endive. If foraging for wild chicory, it's essential to properly identify the plant and know how to mitigate its intense bitterness through blanching or cooking. Remember that while the wild leaves are edible, they are far more bitter than cultivated varieties.

Conclusion: Navigating the Chicory Nomenclature

The phrase "What is chicory called in English?" has a nuanced answer that reveals the plant's diverse forms and uses. From the pale, delicate leaves of Belgian endive to the vibrant, bitter radicchio and the caffeine-free coffee substitute from its root, chicory is a plant with many identities. By understanding the distinctions between its varieties and related species like curly endive, you can confidently navigate recipes and grocery stores, appreciating this versatile plant for all it has to offer.

Outbound Link

For a deeper dive into the health benefits and chemical composition of chicory, the National Institutes of Health provides an extensive resource: Chemical Composition and Nutritive Benefits of Chicory (Cichorium intybus).

Frequently Asked Questions

No, chicory (Cichorium intybus) and curly endive (Cichorium endivia) are two different, though closely related, species. The confusion arises because certain varieties of chicory, like Belgian endive and radicchio, are often just called 'endive' in various places.

Coffeeweed is another common name for wild chicory (Cichorium intybus). The name comes from the traditional use of its roasted and ground root as a coffee substitute, a practice that became widespread during periods of economic hardship.

Chicory generally has a bitter and earthy flavor, though the intensity varies by variety. Wild chicory is the most bitter, while cultivated varieties like Belgian endive are milder. Cooking often helps to mellow the bitterness.

Yes, chicory offers several health benefits. The root is high in inulin, a prebiotic fiber beneficial for gut health. The leaves contain antioxidants, vitamins, and minerals.

Radicchio is a specific variety of chicory (Cichorium intybus var. foliosum) known for its colorful, usually red and white, leaves. It is widely used in Italian cuisine, both raw in salads and cooked to mellow its spicy bitterness.

The genus name, Cichorium, is derived from the Ancient Greek word kikhora, meaning endive. The species name, intybus, is from the Latin word for endive, highlighting the plant's ancient history and long-standing use.

Chicory root is most commonly used as a coffee substitute or additive. The root is dried, roasted, and ground, then brewed alone or mixed with coffee grounds to create a dark, rich beverage.