It is widespread throughout Europe, North Africa and Asia. From the second half of the 18th century, it was grown in cellars in Italy for salad. At this time, it also began to be used as a coffee substitute. It is a delicate winter vegetable, mainly suitable for preparing salads. From wild chicory, root chicory was bred for the production of coffee substitutes, as well as leaf chicory. Chicory chicons are harvested from December to March.

Chicory is exceptionally rich in fibre. It is suitable for digestive problems and intestinal complaints (polyps in the intestine, susceptibility to bowel cancer), high cholesterol levels, arteriosclerosis, and susceptibility to heart attack or stroke.

It enters the heart and small intestine meridians, has a refreshing nature and a bitter taste.