The nutritious and medicinal properties of this wildflower can blow your mind in a second, as much as its beautiful blue blossom. Rather you call it Achicoria, Blue Sailors, Belgian Endive, Chicorée or Barbe de Capucin, the scientifically named Chicorium intybus can be eaten from the bud to the root, and add lots of vitamins and minerals to your next home made recipe.
Edible Wild Beauty of the Chicory
Jesenia De Moya Correa 