Look for firm and crisp stems with a compact head of leaves ranging in color from red to purple.
Chicory is delicate so “buy and eat” is the rule. But like lettuce, you can keep it for a couple of days (wrapped but not airtight) in the drawer of your refrigerator.
Chicory leaves are eaten raw in salads. They go well with strong dressings, like mustard, garlic and vinegar. The French grind up the root to flavor certain preparations, including coffee.
Thrives in cool climates, such as northern France.