Coffee Chicory Seeds

Coffee Chicory (Cichorium intybus) is a fascinating heirloom herb and vegetable that has been cultivated for centuries as both a nutritious leafy green and a valuable coffee substitute. This hardy perennial develops attractive bright blue flowers, deeply toothed edible leaves, and a long taproot that can be roasted and ground to produce a rich, coffee-like beverage. Famous throughout Europe and America, especially in New Orleans cuisine, Coffee Chicory offers gardeners a beautiful ornamental plant, a flavorful salad green, a pollinator favorite, and an interesting piece of agricultural history all in one.

Why Grow This Variety

Few plants offer as much versatility as Coffee Chicory. Young leaves make excellent salads, mature greens can be cooked like spinach, the roots are roasted to create a caffeine-free coffee substitute, and the brilliant blue flowers brighten the garden while attracting beneficial insects. Once established, the plants are remarkably drought tolerant and can return year after year in many climates.

Flavor Profile

The young leaves have a pleasantly mild bitterness similar to endive or dandelion greens. As the plants mature, the flavor becomes richer and more robust, making them excellent for cooking. Roasted roots develop a deep, earthy flavor with subtle nutty and caramel notes that closely resemble dark roasted coffee while remaining naturally caffeine-free.

The roots are harvested, cleaned, chopped, roasted until dark brown, then ground into a flavorful beverage that has been enjoyed for generations either alone or blended with regular coffee.

Nutritional Value

Coffee Chicory is rich in vitamins A, C, and K, along with potassium, calcium, magnesium, and dietary fiber. The roots contain abundant inulin, a naturally occurring prebiotic fiber that supports beneficial digestive bacteria and overall gut health. The leafy greens also provide valuable antioxidants and numerous beneficial plant compounds.

Growing Information

• Botanical Name: Cichorium intybus
• Plant Type: Hardy Perennial
• Plant Height: 3–5 feet when flowering
• Spread: 18–24 inches
• Root Type: Long Deep Taproot
• Flower Color: Brilliant Sky Blue
• Sunlight: Full Sun
• Soil: Well-drained fertile soil
• Soil pH: 5.5–7.5
• Days to Harvest: 90–120 days for roots; young leaves may be harvested much earlier.

Sow seeds directly outdoors in spring after danger of hard frost has passed or in late summer for fall establishment. Space plants 12 to 18 inches apart. The long taproots prefer loose, deeply cultivated soil free of rocks. Once established, Coffee Chicory tolerates drought remarkably well and requires little maintenance beyond occasional watering during prolonged dry periods.

Harvest & Storage

Young leaves may be harvested throughout the growing season for salads and cooking. Harvest roots during fall after the first light frost, when carbohydrate reserves have fully developed. Wash thoroughly, slice into small pieces, roast until dark brown, then grind for brewing. Properly dried roots store well for many months.

Coffee Chicory has been cultivated since ancient Egypt and was widely used by the Romans and Greeks both as a medicinal herb and edible vegetable. During the Napoleonic Wars, coffee shortages throughout Europe led to widespread use of roasted chicory root as a coffee substitute. The tradition later spread to Louisiana, where chicory blended with coffee became a signature beverage of New Orleans and remains famous today. Throughout both World Wars, roasted chicory again became an important coffee substitute during periods of rationing and limited imports.