Common chicory is a bushy perennial herb with blue or lavender flowers. Originating from Europe, it was naturalized in North America, where it has become a common roadside plant.

Its flowers have clear blue fluted petals with two or three flowers borne at each leaf joint and blooms from mid summer to mid autumn.

The root of the chicory plant is long and thick, like the tap-root of the dandelion. When dried, roasted and ground, it makes an excellent substitute for coffee. There is no caffeine in chicory, and it produces a more 'roasted' flavour than coffee does. Many coffee producers offer blends with up to 30% chicory, which cuts down on the caffeine content of your cup. But many folk enjoy a cup of 'coffee' made entirely from ground, roasted chicory.

It is a staple in Cajun-style red-eye gravy. Common chicory is also known as blue sailors, succory, and coffeeweed.

The chicons are blanched heads produced by forcing roots in warmth and darkness (also known as Belgian endives). These may be tossed in salads, used as a cup in appetisers or braised in butter as a vegetable.