Cichorium intybus, commonly known as chicory, is a hardy perennial herbaceous plant in the Asteraceae family, native to Europe but now widely naturalized throughout temperate regions of the world. It grows from a deep, fleshy taproot and can reach heights of 1 to 1.5 meters, producing stiff, branching stems topped with striking sky-blue, occasionally white or pink, ray flowers that bloom from early summer to autumn. The leaves form a basal rosette, resembling those of dandelions, with coarser, more lobed shapes that become smaller and less divided higher up the stem. Chicory thrives in well-drained soils and full sunlight, often found along roadsides, in meadows, and in disturbed habitats. It has a long history of both culinary and medicinal use—the tender young leaves are used in salads or as cooked greens, while the roots are roasted and ground as a caffeine-free coffee substitute or additive, known for their slightly bitter flavor. Its resilience, vibrant flowers, and versatile applications have made chicory an important plant in sustainable agriculture, and culinary traditions around the world.