Chicory is grown for two or three purposes. The root of this plant is
the common adulterant of coffee, and large quantities are used for
this purpose. The commercial growing of chicory is confined to a few
sections, as the crop will not thrive on every kind of soil. A deep,
rich loam, without excessive amounts of clay or sand, is desirable,
and soil that is not too rich in nitrogenous matter is best suited
to the production of roots. The roots are frequently placed in soil
under a greenhouse bench or in a warm cellar and covered with a foot
or more of straw, or with a light covering of straw and then several
inches of warm manure. Under this covering the leaves will be formed
in a solid head, which is known on the market as witloof. Chicory has
run wild in some parts of the country and is considered a bad weed.
The handsome blue flowers, which are borne the second season, are very
attractive. As a pot herb chicory is used like spinach, but the leaves
should be boiled in two waters to remove the bitter taste. As a salad
the roots are dug in the autumn and planted in cellars or under a
greenhouse bench, where they produce an abundance of blanched leaves,
which are eaten raw. The blanched leaves are also boiled and used as
greens.--(F. B. 255; U. Idaho E. S. 10.)