Which chicory varieties are used as coffee substitutes?

Chicory, belonging to the botanical genus Cichorium, is a member of the Asteraceae family. This genus includes both wild and cultivated species, which can be classified into two main categories: leafy and root varieties.

Leafy varieties :

• Salads: leafy chicories include salads such as curly endive and escarole. These varieties are appreciated for their crunchy texture and slightly bitter taste, and are often used in salads.
• Endive: another leafy variety is endive (Cichorium endivia), also known as chicon in Belgium. Endives are grown for their tight, white leaves, often eaten raw or cooked.

Rooted varieties :

• Coffee substitute: chicory roots, mainly wild chicory (Cichorium intybus), are grown for their thick roots. These roots are roasted and ground to produce a coffee substitute. Roasted chicory is used as a coffee substitute because of its rich, bitter taste and lack of caffeine.

Uses and benefits:

• Cooking: chicory leaf varieties are widely used in cooking to add flavor and texture to dishes. Endive, for example, can be stuffed, braised or added to salads.
• Coffee substitute: roasted chicory root is used as a coffee substitute, particularly popular in Europe. This caffeine-free beverage is appreciated for its coffee-like taste and digestive properties, thanks in particular to the presence of inulin, a prebiotic fiber.
• Cultivation: chicories are grown in many parts of the world, with specific cultivation techniques depending on whether they are intended for leaf or root production.

Chicory is a botanical genus in the Asteraceae family, comprising leaf varieties such as lettuce and chicory, and root varieties used as a coffee substitute. They are prized for their distinctive taste and their many culinary and agricultural uses.