Chicory 'Coffee'

Scientific Name: Cichorium intybus

Common Name: Coffee Chicory

Exposure: Full sun to partial shade

Height: 60–120 cm (24–48 inches)

Width: 30–45 cm (12–18 inches)

Spacing: 30 cm (12 inches)

Attracts: Bees and butterflies

Flavour: Earthy, slightly bitter, with coffee-like undertones

Use: Culinary (used as a coffee substitute, in salads, soups, and for medicinal purposes)

Plant Habit: Upright, branching with a rosette of basal leaves and tall, spiky flower stalks

Harvest: Harvest roots in the fall, after the plant matures; can be roasted and ground for use as a coffee substitute

Companion Plants: Parsley, dill, and beans

General Information: Coffee Chicory (Cichorium intybus) is a hardy perennial plant known for its bitter, earthy flavor that is often used as a coffee substitute or additive. The plant has a rosette of broad, basal leaves and tall, spiky stems that produce blue, daisy-like flowers. Chicory roots are harvested, roasted, and ground to create a coffee-like beverage, often used in various herbal or specialty coffee blends. In addition to its use in beverages, chicory can also be used in salads and soups. The plant is also known for its medicinal properties, supporting digestion and liver health. Coffee chicory grows best in full sun to partial shade and is easy to grow in well-drained soil. It attracts pollinators, making it a beneficial addition to herb and vegetable gardens.