Wild One Cyprus

foraging food

Chicory

Αγριοράδικο ⋮ similar name, see: Αγριοραδίκι

Hindiba

Scientific Name: Cichorium intybus, Cichorium pumilum, Cichorium spinosum

other names: Ραδίκι

AVAILABLE: JAN-APR

EDIBLE PARTS:

Description

forms a rosette leaflets in tight circular rings of various shaped leaves: lobed deeply indented margins , lyrate shaped like a lyre, with an enlarged terminal lobe and smaller lateral lobes , oblanceolate widest portion near the tip, reversed lanceolate covered in white, short stiff hairs with a denticulate with fine dentition margin
pale blue flower with 4-6 tooth-like edge

preparation

pick young tender stems and leaves
boil to remove bitterness, some people change the water 2-3 times to remove the bitterness
serve with olive oil and lemon
the flowers are edible and are bitter but add a nice colour to salads
the dried root can be ground down to make a “coffee-like” drink

extra info

There are three varieties of Chicory in Cyprus: Cichorium intybus, Cichorium pumilum, Cichorium spinosum.

Cichorium spinosum is salt tolerant and can be found growing in coastal regions. It’s lower leaves are similar to the other two varieties and its upper leaves are more fleshy, spiny and prickly.

Chicory leaf morphology can be a variety of different shapes even on the same plant or seedling: