According to the legend, a beautiful maiden refused the advances of the sun and as a result she was turned into a chicory flower that has to stare at the sun every day and also fades in the presence of the sun's might.
The flowers open in the morning and usually close by noon.

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Chicory is related to escarole and endive.

If left in the ground, the roots can become invasive.

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This plant has been used historically both medicinally and as a food. Today chicory, both wild and cultivated, is used primarily as food. Young chicory leaves can be gathered in spring for a salad; older leaves can be cooked in soups, but they have a slightly bitter taste. The dried, roasted, and ground root is often blended with coffee; it gives the brew a pleasantly bitter taste while reducing it as a stimulant, since chicory has no caffeine.

At one time it was used when coffee was not available.

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Honey bees get nectar and white pollen from this plant. The honey is yellow with a greenish tint.

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Common and pleasant blue (occasional pink or white) wildflower that likes disturbed soil, roadsides, fields, and pastures. Native to Europe.
Used as a medicinal herb, vegetable, and salad plant since ancient Egyptian, Greek, and Roman eras. Coffee substitute (roots dried, roasted) since the 17th century.

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Chicory is grown for its roots; ground and roasted, they are added to or substituted for coffee. Young leaves may be used in salads or as a vegetable.

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