chic·o·ry   (chĭk'ə-rē)    n.   pl. chic·o·ries A perennial herb (Cichorium intybus) of the composite family, native to the Old World and widely naturalized in North America, having rayed flower heads with usually blue florets. Also called succory. Any of various forms of this plant cultivated for their edible leaves, such as radicchio. The dried, roasted, ground roots of this plant, used as an adulterant of or substitute for coffee. [Middle English cicoree (from Old French cichoree) and French chicorée, both from Latin cichorium, cichorēum, from Greek kikhoreia, pl. diminutive of kikhorā.]

Chicory

Chic"o*ry\, n. [F. chicor['e]e, earlier also cichor['e]e, L. cichorium, fr. Gr. ?, ?, Cf. Succory.]

1. (Bot.) A branching perennial plant (Cichorium Intybus) with bright blue flowers, growing wild in Europe, Asia, and America; also cultivated for its roots and as a salad plant; succory; wild endive. See Endive.

2. The root, which is roasted for mixing with coffee.

chicory