Cichorium

A tough, deep-rooted perennial in the daisy family (Asteraceae), grown for both its sky-blue summer flowers and its many edible uses. Native to Europe and now widely naturalized along roadsides and in fields across North America, chicory sends up wiry, branching stems 3-4 feet tall from a long, stout taproot. The ray flowers are a clear sky-blue (occasionally white or pink), opening in the morning and closing again by midday. The same plant gives three classic harvests: bitter young leaves for cooking and salads, a roasted taproot used as a caffeine-free coffee substitute or additive, and forced, blanched shoots known as 'chicons' (Belgian endive / witloof). It thrives on poor, dry, sunny ground where pampered plants would not, and its deep taproot makes it genuinely drought-tolerant once established.

A leafy cool-season salad green in the daisy family (Asteraceae), grown as an annual (sometimes biennial) for its mildly bitter, edible rosette of leaves. NC State Extension describes an erect, rapid-growing plant about 10 inches to 2 feet tall, with two main leaf forms: the narrow, curly, dark-green leaves of the frisée types (var. crispum) and the broad, flat leaves of escarole (var. latifolium). It is native to the eastern Mediterranean and India and grows best at cool temperatures around 60-65°F, finishing a crop in about 70-100 days. The leaves are eaten raw or cooked, and growers often blanch the heads to soften the natural bitterness before harvest.