Chicory — Nutrients, Health Benefits, And Shopping Tips

Chicory leaves should be crisp and vibrant, with a bold blue or green color that indicates freshness and nutritional quality. The base of the stems should be white and firm, supporting the leafy tops well.

Wilting, yellowing, or browning of the leaves indicates that the chicory is past its prime and should be avoided. Any signs of sliminess or a pungent odor should also lead to avoidance, as these are signs of decay.

Chicory should be stored in the refrigerator, ideally in the crisper drawer. Refrigeration keeps it fresh and crisp for up to a week. Wrapping it in a damp paper towel can help maintain its moisture.

Excess moisture can cause chicory to spoil quickly. Avoid washing it before storage to prevent mold growth. Always check for any signs of spoilage, such as wilting or discoloration, before use.

Chicory can last for 1-2 weeks in the refrigerator. To keep it fresh, store it in a plastic bag or container in the crisper drawer. For best results, keep the greens attached until ready to use.

Leftover chicory can be used in a variety of fresh and savory dishes. Add it to salads, sandwiches, or wraps for a slightly bitter, crunchy bite, or sauté it with garlic and olive oil as a side dish. Chicory is also great when mixed into a stir-fry with other vegetables and your choice of protein.

Use chicory in a quiche or frittata with eggs, cheese, and herbs, or mix it into a grain salad with quinoa, farro, or couscous. If you have a lot of chicory, consider roasting it with olive oil and spices for a crispy side dish, or using it as a base for a chicory and citrus salad with a tangy vinaigrette. Chicory can also be blanched and used in a gratin with cheese and breadcrumbs, or mixed into a stuffing with bread, herbs, and dried fruits. For a quick snack, enjoy chicory raw with a dip like hummus or ranch, or toss it with olive oil and lemon juice for a light and refreshing salad.