A blue-flowered Mediterranean plant (Cichorium intybus) of the daisy family, cultivated for its edible salad leaves and carrot-shaped root. The root of this plant, which is roasted and ground for use as an additive to or substitute for coffee. Chicory is common in North American and in Europe. Although chicory leaves are used in food (they are often known as endive, frisée, escarole or radicchio), chicory's roots are the parts used to make 'chicory.'

Each chicory plant has a single, long, thick root (known as a 'tap root'). Chicory root is roasted before it is brewed.