So, you’ve decided to become a chicory forager. Excellent choice. In the Dutch countryside, you’ll find fields of these pale, tightly packed little torpedoes just waiting to be liberated from the sandy soil. Chicory is a bit shy: it grows entirely underground (or indoors, in dark sheds), blanched and tender because it never sees the sun. Picking it is a gentle art. You don’t yank—you twist. Crouch down, get a good grip on the leafy top, and give a firm, steady turn. Out it comes, root and all, with a satisfying pop.

Bring friends or family. It’s the kind of activity that feels both productive and slightly ridiculous—everyone kneeling in the mud, holding up their prize like a pale, leafy trophy. Compete for the biggest. Laugh at the misshapen ones. Fill your basket with these crisp, faintly bitter beauties, and head home smelling like earth and satisfaction.

Once You’re Home

Chicory is a fridge-friendly hero. Wrap it in a damp cloth or paper towel, and it’ll keep for a week. The bitterness is its signature—pair it with something sweet, creamy, or salty to balance the palate. You can eat it raw, grilled, braised, or even baked.

Because chicory is both a vegetable (the head) and (historically) an herb with digestive roots, we’ll give you a little of everything.

Two Cooking Recipes

1. Braised Chicory with Ham & Cheese (Chicory Gratin)

A classic Dutch comfort dish, perfect for a rainy evening.

Ingredients (serves 2–3):

  • 4–6 heads of chicory (halved lengthwise)
  • 4 slices of cooked ham
  • 100g grated cheese (Gouda or Gruyère)
  • 25g butter
  • 200ml milk (or cream)
  • 1 tbsp flour
  • Salt, pepper, nutmeg

Instructions:

  1. Steam or blanch the chicory halves in salted water for 3 minutes (lessens bitterness). Drain well.
  2. Wrap each chicory half with a half-slice of ham. Place in a buttered baking dish.
  3. Make a quick béchamel: melt butter, stir in flour, slowly add milk, whisk until thick. Season with salt, pepper, and a pinch of nutmeg.
  4. Pour sauce over the ham-wrapped chicory. Sprinkle generously with cheese.
  5. Bake at 200°C (400°F) for 20 minutes, until golden and bubbly.

Serve with boiled potatoes or crusty bread.

2. Raw Chicory & Orange Salad with Walnuts

Bright, fresh, and takes five minutes.

Ingredients:

  • 3–4 heads of chicory, leaves separated
  • 1 orange (peeled, sliced into rounds or segments)
  • A handful of walnuts, toasted
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • Salt and pepper

Instructions:

  1. Arrange chicory leaves on a plate like a flower.
  2. Tuck orange segments and walnut pieces between the leaves.
  3. Whisk honey, vinegar, oil, salt, and pepper. Drizzle over salad.
  4. Serve immediately. The bitterness and sweet citrus make perfect partners.

Cocktail Recipe (for a fruit? but here for chicory root tea-inspired cocktail)

Since chicory is technically a leafy vegetable (with a taproot), I’ll give you a pre-dinner cocktail that plays with its bitter notes.

Chicory Root Old Fashioned

Inspired by chicory coffee, this is a seriously grown-up sipper.

Ingredients (per drink):

  • 50ml bourbon or rye whiskey
  • 10ml chicory root simple syrup* (see note)
  • 2 dashes orange bitters
  • Orange peel twist
  • 1 large ice cube

*Chicory root syrup: Simmer 1 cup dried chicory root (available online or from health shops) in 1 cup water + 1 cup sugar for 10 minutes. Strain. Cool. Keep in fridge for weeks.

Instructions:

  1. In a mixing glass, combine bourbon, chicory syrup, and bitters with ice.
  2. Stir for 30 seconds to chill and dilute slightly.
  3. Strain over a large ice cube in a rocks glass.
  4. Twist orange peel over the drink, then drop it in.

Smoky, bitter, slightly sweet—like an autumn evening in a glass.

Tea Recipe (because chicory root is also an herb)

Roasted Chicory Root Tea

Digestive, caffeine-free, and tastes like a cozy hug.

Ingredients:

  • 1–2 tsp dried, roasted chicory root (loose or in a tea bag)
  • 1 cup boiling water
  • Optional: honey, milk, or a slice of lemon

Instructions:

  1. Place chicory root in a teapot or infuser.
  2. Pour boiling water over it.
  3. Steep for 5–7 minutes (longer = stronger, more bitter).
  4. Strain. Add honey, a splash of milk, or lemon to taste.

Drink it plain for a roasted, nutty note, or treat it like a coffee substitute with warm milk. Perfect for winding down after a day of stooping over Dutch soil.

So go on—grab a basket, a friend, and a sense of adventure. Chicory awaits.