Cichorium intybus – Native Plant Search

Native Range

A native plant refers to a species of plant that has naturally evolved and grown in a particular geographic area without any human intervention or introduction. These plants have adapted to the local climate, soil, and ecological conditions over an extended period of time, often thousands of years. Because of this co-evolution with their specific environment, native plants have developed characteristics that make them well-suited to the local ecosystem and provide essential resources for local wildlife.

Native plants play a crucial role in maintaining the ecological balance of an area. They provide food and habitat for native wildlife, support pollinators like bees and butterflies, and contribute to the overall health of the ecosystem. Additionally, native plants often require fewer resources like water and fertilizers compared to non-native or exotic plants that may not be well-suited to the local environment.

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Native Continent

Asia-Temperate, Asia-Tropical, Europe, Africa

Asia-Temperate

Kazakhstan, Armenia, Azerbaijan, Ciscaucasia, Cyprus, Eastern Siberia, Georgia, Iran, Iraq, Jordan, Kyrgyzstan, Lebanon, Russian Federation-Ciscaucasia, Russian Federation-Eastern Siberia, Russian Federation-Western Siberia, Syria, Tajikistan, Turkey, Turkmenistan, Uzbekistan, Western Siberia,Afghanistan

Asia-Tropical

India, Himachal Pradesh, Jammu and Kashmir, Madhya Pradesh, Punjab, Pakistan,

Europe

Denmark, United Kingdom (U.K.), Sweden, Austria, Belgium, Switzerland, Czech Republic, Germany, Hungary, Netherlands, Poland, Slovakia, Estonia, Lithuania, Latvia, Ukraine (incl. Krym), Albania, Bulgaria, Bosnia and Herzegovina, Greece (incl. Crete), Croatia, Italy (incl. Sicily), North Macedonia, Montenegro, Romania, Serbia, Slovenia, Spain (incl. Baleares), France (incl. Corsica),

Africa

Tunisia

Natural Habitat

Edible Uses

Leaves - raw or cooked. The leaves are rather bitter, especially when the plants are flowering. The leaves are often blanched by excluding light, either by removing all the leaves and then earthing up the new growth, or by covering the plant with a bucket or something similar. Whilst this greatly reduces any bitterness, there is also a corresponding loss of vitamins and minerals. The blanched leaves are often used in winter salads (they are known as chicons) and are also cooked. The unblanched leaves are much less bitter in winter and make an excellent addition to salads at this time of year. A nutritional analysis of the leaves is available. Flowers - raw. An attractive addition to the salad bowl, but rather bitter. Root - cooked like parsnip. The boiled young roots form a very palatable vegetable. The root is said to be an ideal food for diabetics because of its inulin content. Inulin is a starch that cannot be digested by humans, it tends to pass straight through the digestive system and is therefore unlikely to be of use to a diabetic. However, the inulin can be used to make a sweetener that is suitable for diabetics to use. Chicory-root is free of harmful ingredients, and is essentially a concentrated combination of three sugars (pentose, levulose and dextrose) along with taraxarcine (the bitter principle of dandelion). It is especially important as source of levulose. Roots are used in seasoning soups, sauces and gravies, and to impart a rich deep colour. The roasted root is used as a caffeine-free coffee adulterant or substitute. Young roots have a slightly bitter caramel flavour when roasted, roots over 2 years old are much more bitter.