Chicory

Cichorium spp.

1. Identification and origin

Chicory (Cichorium spp.) is a genus of herbaceous plants of the Asteraceae family, native to Europe and the Mediterranean. It includes species cultivated for leaf, root or inflorescence, notably Cichorium intybus L. (leaf chicory and root chicory) and Cichorium endivia L. (endive). It is widely used in horticulture, gastronomy and the food industry.

2. Economic importance

Chicory is consumed fresh (leaves), cooked or processed. The root of C. intybus is used in the production of inulin and as a coffee substitute. Endives have high commercial value in specialised markets. The genus is relevant in intensive horticulture, organic production and export chains.

3. Botanical characterisation

Annual or biennial herbaceous plants. The leaves vary between entire, lobed or deeply cut, depending on the species and cultivar. The inflorescences are capitula typical of the Asteraceae, generally bluish-violet in colour (C. intybus) or yellow (C. endivia). The roots are taprooted, and may be thickened (root chicory). The root system is deep and sensitive to compaction.

4. Soil and climate requirements

It prefers cool temperate climates, with optimum temperatures between 15–20 °C. It develops best on fertile, deep, well-drained soils, with a pH between 6.0 and 7.5. It is sensitive to excessive heat, which induces premature bolting. It requires regular soil moisture, but without waterlogging.

5. Main pests

• Aphids (Aphididae): leaf curling and transmission of viral diseases.
• Leaf miner fly (Pegomya hyoscyami): galleries in young leaves.
• Slugs and snails: leaf perforations.
• Nematodes (Meloidogyne spp.): root deformations and loss of vigour.
• Mites (Tetranychidae): chloroses and reduction of growth.

6. Main diseases

• Downy mildew (Bremia lactucae): chlorotic spots and leaf necrosis.
• Powdery mildew (Erysiphe spp.): white mycelium on leaves.
• Botrytis (Botrytis cinerea): rots on leaves and hearts.
• Sclerotinia (Sclerotinia sclerotiorum): white rot and sclerotia.
• Bacterial rots (Pectobacterium, Pseudomonas): post-harvest deterioration.

7. General crop management

Management includes crop rotation, use of certified seed, adequate planting density, balanced fertilisation and controlled irrigation. Monitoring of aphids and downy mildew is essential. Avoiding water and thermal stress reduces the risk of bolting. Harvest should be carried out at the optimum point of development, ensuring quality and preservation.

Bibliographic references

• EPPO Global Database – Cichorium spp..
• CABI Crop Compendium – Cichorium spp..
• Rubatzky, V. E., & Yamaguchi, M. (1997). World Vegetables. Chapman & Hall.
• Lebeda, A. et al. (2001). Bremia lactucae and related pathogens of Asteraceae. Plant Pathology Journal.
• Dirks, R. et al. (2010). Chicory breeding and genetics. Wageningen UR.