Chicory

Chicory belongs to the Asteraceae family (previously known as Compositeae) and is closely related to endive and escarole.

Wild chicory originates from the Mediterranean region, but is now found throughout Europe, in North Africa, the Middle East and Siberia. Chicory is grown worldwide in around 20 countries, with the largest production area in Northern Europe. In the past, it was also used as a coffee substitute. Nowadays, chicory is primarily grown as a source of the soluble fibres inulin and fructo-oligosaccharide (FOS, also known as oligofructose).

In summary:

In summary:

  • Chicory grows well in Dutch soil. Sowing should take place around mid-April, while harvesting starts in September.
  • Diseases and pests are not widespread in chicory cultivation, but weed control is important.
  • Chicory stores a relatively large amount of inulin and FOS in its roots.
  • Inulin and FOS are soluble fibres. These are prebiotics, which means they stimulate the growth of useful bacteria in the large intestine. Inulin is found naturally in around 36,000 different plant species.
  • Inulin and FOS can help lower the caloric value of food because they can replace sugar and fat in products, while at the same time increasing the fibre content.