Chicory (Cichorium intybus) is one of the best blue-flowered plants around and at this time of the year it is ubiquitous–by roadsides, nudging hedgerows and even making appearances in vacant city lots. The woody stems, rather nondescript leaves and modest buds are nothing to write home about. The flowers, though, distill the color of the sky at high summer.
Most people think of chicory as a “wild flower,” because it is never seen in gardens. However, like its frequent seasonal companion, Queen Anne’s lace, it accompanied early settlers who came here from Europe. Chicory probably escaped early on and has succeeded so well that now we think it has always been here.
Chicory is endlessly useful. Its leaves, flowers and buds are edible and its roots have long been used as a coffee additive or substitute. The one place it is not useful is in flower arrangements, because the flowers close and droop the minute the stem is clipped.
Chicory dares you to simply revel in its beauty and move on. It requires no commitment or maintenance and responds to neglect by dazzling anyone who gives it even the briefest look.