Chicory is definitively not a legume, but rather a plant used for both food and beverages. The confusion about its identity is common, stemming primarily from the way its root is processed and consumed. Understanding its true botanical classification and the unique characteristics of the legume family helps clarify this popular misconception.
Chicory’s True Botanical Identity
The plant known as chicory (Cichorium intybus) belongs to the Asteraceae family, also called the daisy or sunflower family. This botanical group is one of the largest families of flowering plants and includes familiar species like dandelions and thistles. Chicory is an herbaceous perennial, often recognized by its bright blue flowers that bloom along roadsides and in fields.
The plant is cultivated for both its roots and leaves. The leaves are consumed as greens in salads, including varieties such as radicchio and Belgian endive. The long, fleshy taproot is the part most associated with coffee substitution or the extraction of the dietary fiber inulin.
Defining the Legume Family
Legumes belong to the Fabaceae family, also known as Leguminosae or the pea/bean family. This family is the third largest of all flowering plants, surpassed only by the Orchidaceae and the Asteraceae. A defining characteristic of this group is the fruit, a simple, dry pod called a legume that typically splits open on two sides to release its seeds.
Many members of the Fabaceae family form a symbiotic relationship with soil bacteria, resulting in root nodules. These specialized structures allow the plant to convert atmospheric nitrogen into a usable form, a process known as nitrogen fixation, which enriches the soil. Common food examples of true legumes include beans, peas, lentils, soybeans, and peanuts.
Culinary Applications That Cause Confusion
The root of the confusion about chicory’s classification largely stems from its historical and modern application as a coffee substitute or additive. When the chicory taproot is harvested, it is dried, roasted, and then ground into a material that visually resembles ground coffee. This processed form is often brewed alone or mixed with coffee grounds to create a beverage, especially popular in places like New Orleans.
The visual similarity between the roasted, ground chicory root and coffee grounds—which are often colloquially mistaken for a “bean”—leads to the association with the legume family. This practice became widespread when coffee was scarce or expensive, such as during the 1800s in France or World War II. The leaves of the plant, like endive and radicchio, are less frequently the source of this misidentification.