636 BOTANY or CROP PLANTS 



CICHORIUM mXYBUS (Chicory or Succory) 



Description (Fig. 262). — This is a perennial species from a 

 long, deep tap root, which sends up a stiff, rough-hairy, 

 branched stem to a height of i to 3 feet. Radical leaves are 

 numerous, and spreading on the ground; the upper leaves 

 are smaller, lanceolate or oblong, lobed or entire, clasping 

 and auricled at the base. The heads are axillary. The 

 flowers are blue or purplish, and sometimes white. 



The species is a native of Europe. It is introduced into 

 the United States, occurring as a ruderal from Nova Scotia 

 to North Carolina, and west to Minnesota and Missouri. 



Uses, and Varieties. — The roasted root of chicory has been 

 used as a substitute for, and an adulterant of, coffee. The 

 young roots are sometimes boiled, and the leaves used as 

 "greens" or served fresh as a salad. The plant is some- 

 times forced in the winter to produce a cluster of loose 

 leaves for use in salads. Such clusters of leaves are called 

 "Barbe de Capuchin." Common varieties of chicory are: 

 Common, Large-rooted Madgebiiry, Long-rooted Brunswick 

 and Improved very Large-leaved. Witloof chicory is an 

 improved variety of Belgian origin. 



CICHORIUM ENDIVA (Endive) 



Description. — Endive is an annual or biennial herb with 

 numerous basal leaves which vary much in character; they 

 may be merely toothed, the teeth large or small and numerous, 

 or pinnatifid; some of the most desirable varieties have the 

 leaf margins very much curled. The upper leaves are smaller, 

 and auricled at the base. The stem often rises to a height 

 of 3 feet; it is hollow, terete, branched, and smooth or 

 slightly hirsute. The flowers are purple and sometimes white. 

 The achenes are angular and ribbed. 



