Chicory, a member of the dandelion family, offers a wealth of edible parts that can be used in diverse culinary applications. While often foraged as a wild plant, several varieties like radicchio and Belgian endive are widely cultivated for their specific textures and flavors. The key to enjoying chicory is understanding which part to use for what purpose and how to manage its characteristic bitter flavor.
Edible Chicory Leaves and Greens
The leaves are one of the most commonly consumed parts of the chicory plant, varying significantly in flavor and texture between wild and cultivated varieties.
Wild Chicory Leaves
Young wild chicory leaves, harvested in the spring, are the least bitter and can be added raw to salads for a peppery, slightly bitter kick. As the plant matures and the weather warms, the leaves become more intensely bitter. Cooking older leaves can mellow this bitterness, making them suitable for cooked applications like sautéing with garlic and olive oil or adding to soups. Always exercise caution when foraging wild chicory, avoiding plants found near roadsides due to potential pollutants.
Cultivated Chicory Greens
Several popular salad greens are actually cultivated varieties of chicory, each with a distinct profile.
- Belgian Endive: These tightly-packed, pale, torpedo-shaped heads are grown in darkness to prevent photosynthesis, resulting in a less bitter, delicate flavor. They are often served raw as elegant scoops for appetizers or braised to bring out a caramelized sweetness.
- Radicchio: Known for its deep red or variegated leaves and white veins, radicchio offers a spicy, pungent bitterness that softens and sweetens when grilled or roasted. It is a staple in many Italian dishes and adds beautiful color to salads.
- Escarole: This broad-leafed, loose-headed green is slightly less bitter than radicchio and is excellent when sautéed or braised.
- Frisée: Also known as curly endive, this variety has frizzy, light-colored leaves that are a classic ingredient in French bistro salads, providing both texture and a gentle bitterness.
The Versatile Chicory Root
The root is perhaps the most famous part of the chicory plant, especially for its historical use.
- Coffee Substitute: Roasted, dried, and ground chicory root has been used for centuries as a caffeine-free coffee substitute or additive. It has a warm, nutty, and earthy flavor and gained popularity in New Orleans during the Civil War when coffee imports were blocked.
- Culinary Vegetable: Chicory roots can also be prepared as a vegetable. The roots can be boiled and eaten, similar to parsnips.
- Inulin Source: The root is a rich source of inulin, a prebiotic fiber that supports digestive health by feeding beneficial gut bacteria. This inulin is often extracted and used as a food additive or supplement.
Other Edible Parts: Flowers and Buds
The less common but still edible parts of chicory include its flowers and flower buds.
- Flowers: The beautiful blue (or sometimes white or pink) flowers can be added fresh to salads for a pop of color and a mild, bitter flavor.
- Buds: Chicory buds can be pickled and enjoyed as a unique garnish or side dish.
Comparison of Common Chicory Varieties
| Variety | Appearance | Flavor Profile | Common Use | How to Prepare |
|---|---|---|---|---|
| Wild Chicory | Dandelion-like leaves in a basal rosette, with tall, branching stalks and blue flowers. | Very bitter, especially in older leaves; flavor mellows when cooked. | Leaves in salads (young), cooked greens (mature), root as coffee substitute. | Cook or blanch leaves to reduce bitterness; roast and grind root. |
| Belgian Endive | Small, tightly packed, pale yellow-white head. | Mild, delicate bitterness. | Raw in salads, as appetizer boats, or braised. | Separate leaves for raw use, halve and braise or bake. |
| Radicchio | Small head with deep red or variegated leaves and white veins. | Bitter and spicy; softens when cooked. | Raw in salads, grilled, or roasted. | Grill or roast wedges with olive oil; chop finely for salads. |
| Escarole | Large, broad, and leafy head resembling lettuce. | Mildly bitter and peppery. | Sautéed, braised, or in soups. | Cook with garlic and olive oil until tender. |
Reducing Bitterness and Simple Preparation
For those sensitive to chicory's bitter notes, several methods can help temper the flavor. Cooking is one of the most effective ways, but for raw preparations, you can also soak the leaves in an ice bath for an hour. For wild leaves, harvesting them young in the spring before the plant flowers will yield a milder taste. When preparing Belgian endive, cutting out the harder inner core at the base will also help reduce bitterness.
In conclusion, the entirety of the chicory plant is edible, providing a range of culinary experiences from bitter greens to an earthy coffee substitute. Whether you prefer the cultivated varieties in a sophisticated salad or forage for wild greens to cook, chicory is a versatile and nutrient-rich addition to any kitchen. With simple preparation techniques, its unique flavor can be harnessed and enjoyed in countless ways.
Conclusion
From its ancient origins to its modern-day culinary revival, chicory offers a treasure trove of edible parts for the adventurous home cook. The roots provide a nutritious, caffeine-free alternative to coffee, while the diverse leaves offer textures and flavors ranging from delicate to robustly bitter. By using simple preparation methods like blanching or cooking, chicory's unique character can be softened to complement a wide array of dishes. Its versatility, combined with its notable health benefits, makes exploring what part of chicory you eat a rewarding journey for any food enthusiast.
Visit the NIH website for scientific research on chicory's traditional uses and phytochemistry.
