A native perennial noted for its showy, sky blue flowers, chicory leaves are harvested from the wild as well as from home gardens, for use as a bitter, spicy salad green and as an ingredient in a number of kitchen recipes. Large-rooted varieties are cultivated in Europe and elsewhere as a coffee substitute and additive. Each day during the bloom period, all flowers open promptly in early morning and close en masse in late afternoon.
Scientific name: Cichorium intybus
Italian common name: Cicoria
English common name: Common chicory