The Many Names of Wild Chicory in the United States
For many Americans, the most common encounter with chicory is not in a salad bowl but as a wild plant with vibrant blue flowers growing along roadsides and in fields. This wild, undomesticated form of Cichorium intybus has been given a variety of descriptive, colloquial names over the years. These names often reflect its appearance or its historical uses as a coffee substitute.
Common Wild Names for Chicory
- Blue Sailors: This popular name references the plant's sky-blue flowers that line many roads and fields during the summer. The color and delicate nature of the petals evoke a nautical image.
- Coffeeweed: Dating back to times of scarcity, such as the Civil War, when people would roast and grind chicory root as a coffee substitute, this name directly addresses its most famous use.
- Blue Daisy/Blue Dandelion: Since its basal leaves closely resemble those of a dandelion, and its flowers are daisy-like, these names are natural descriptors. A milky sap exuded from the stems and roots also links it to the dandelion family (Asteraceae).
- Ragged Sailors: Similar to "Blue Sailors," this name likely alludes to the appearance of its delicate, often faded blue petals scattered across the landscape.
- Succory: This is an older, more traditional name for chicory, derived from the Latin succurro, meaning "to run under," a reference to its deep taproot.
Cultivated Varieties: Chicory by Another Name
In the culinary world, chicory takes on different identities, primarily related to its cultivation as a salad green. These varieties are often distinct from their wild counterparts, bred for less bitterness and specific growth characteristics.
Popular Cultivated Chicories
- Belgian Endive: Known for its torpedo-shaped head of crisp, pale-yellow leaves. It is a blanched form of chicory, grown in darkness to prevent the leaves from turning green and becoming more bitter. It is also called witloof in Dutch-speaking regions and chicon in French-speaking areas. In the US, it is most commonly sold as Belgian endive.
- Radicchio: This chicory variety is famous for its vibrant red or red-and-green variegated leaves and distinctive white veins. It has a spicy, bitter flavor that mellows when cooked. Originating in Italy, it is a staple in Italian cuisine and adds color and zest to salads.
- Sugarloaf Chicory: A more compact, leafy variety that forms a tight head similar to romaine lettuce. It is known for its milder flavor compared to other chicories.
A Comparison of Wild vs. Cultivated Chicory
| Feature | Wild Chicory (Cichorium intybus) | Cultivated Chicory (e.g., Belgian Endive, Radicchio) |
|---|---|---|
| Appearance | Tall, tough stem with vibrant blue flowers and basal leaves resembling dandelions. | Compact heads or rosettes of leaves; colors vary from pale yellow to deep red. |
| Flavor Profile | Very bitter when raw; older leaves are cooked to reduce bitterness. | Generally milder, with some varieties like radicchio retaining a spicy bitterness. |
| Primary Use | Root roasted for coffee substitute; young leaves for foraged greens. | Leaves and buds used extensively as salad greens or cooked vegetables. |
| Growth Habit | A common roadside weed, tough and resilient. | Grown intentionally in gardens; Belgian endive is forced in darkness. |
| US Presence | Naturalized across much of North America since its introduction. | Widely available in supermarkets and specialty produce stores. |
The Special Case: Chicory and Coffee in the US
The most historically significant use of chicory in the US is its association with coffee, a tradition that became deeply ingrained in American culture, particularly in New Orleans. The practice of mixing roasted chicory root with coffee gained popularity during periods of coffee shortages.
During the American Civil War, Union naval blockades of Southern ports, including New Orleans, halted coffee imports. This forced residents to find creative ways to stretch their limited supply of coffee beans. Roasted and ground chicory root, which could be grown locally and was more affordable, became the ideal solution. Its distinct, earthy, and slightly caramelized flavor complemented coffee beautifully and extended the supply.
After the war, while most of the country returned to pure coffee, the residents of New Orleans had grown to love the unique taste of the coffee-chicory blend. The tradition stuck and continues to this day, with iconic establishments like Café du Monde serving the famous café au lait with chicory. Outside of the French Quarter, roasted chicory is still used by many Americans as a caffeine-free coffee alternative or a flavor enhancer.
Uses and Preparation of Chicory
Beyond the famous coffee tradition, chicory is a versatile ingredient in American kitchens, particularly the cultivated varieties. The leaves are a common addition to salads, offering a pleasant bitterness that complements other greens. Smaller, younger leaves from both wild and cultivated chicory are less bitter and can be eaten raw. Older, tougher leaves can be cooked to mellow their intense flavor, similar to how dandelion greens are prepared.
The roots of the wild plant can be harvested, dried, and roasted for brewing, not just as a coffee replacement but as a standalone herbal tea. Chicory root is also a significant commercial source of inulin, a prebiotic fiber used as a dietary supplement and food additive. The sweet, nutty flavor developed during roasting makes it a popular ingredient in some modern health foods.
For more in-depth information on the cultivation of chicory and other useful plants, resources like university extension websites are excellent sources of authoritative information. A good example is the Wisconsin Horticulture website.
Conclusion
So, what is chicory called in the US? The answer is not just one name, but many. From the wild "blue sailors" on country roads to the cultivated radicchio in fine restaurants and the roasted root in a cup of New Orleans coffee, chicory is a plant with multiple identities. Its history, tied to both foraging and intentional cultivation, showcases its versatility. The next time you spot those bright blue flowers or see a red radicchio head, you'll know that you are looking at different faces of the same remarkable plant that has woven itself into the fabric of American food culture.
