Chicory Root (250 seeds)

Herb - Chicory Root

Cichorium intybus

Chicory Root is a hardy perennial herb from the dandelion family, producing brilliant electric blue flowers and deeply toothed leaves that have been used in salads and traditional medicine since Roman times. The long, fleshy taproot is the prized harvest for making chicory coffee — roasted, ground, and brewed alone or blended with coffee for a rich, earthy flavour with a pleasantly bitter edge. A plant with genuine heritage, culinary versatility, and striking ornamental value in the garden.

Easy to grow in full sun and well-drained soil, Chicory Root develops a deep taproot that benefits from loose, stone-free soil to grow straight and large. Leaves can be harvested young throughout the growing season for salads, while roots are best lifted in autumn when cooler temperatures sweeten their flavour.

Planting Season: Spring, Autumn
Sow: Direct, 6 mm deep; dislikes transplanting
Spacing: Thin to 20–25 cm apart
Height: 60–120 cm when flowering
Germination: 7–14 days at 15–20°C
Harvest: Leaves from 40–60 days; roots at 120 days, lift in autumn
Flavour: Roots: rich, earthy, and bitter; leaves: mildly bitter and fresh

250 seeds