Some linguists maintain that the name Succory, which translates in Latin to mean "to run under," was applied to chicory due to the fact that the plant's roots run to great depths and it is very difficult pull up.   Chicory is one of only two species that comprise the genus Cichorium.  Endive is the other.

The roots are commonly dried and ground to make a caffeine-free coffee substitute, although the plant does have a bitter flavor.  The young leaves are sometimes used is salads or eaten as a vegetable, as the ancient Romans once did.  In Europe, it is often grown as fodder for livestock.

Medicinally, chicory has been used to treat skin disorders, gout, jaundice and to reduce an enlarged liver.  As a poultice, chicory was thought to improve inflammations, swellings, bruises and eye disorders.  In India, the plant is often still by herbalists used to treat dyspepsia, vomiting, diarrhea, headache and skin allergies.  The Commission E has approved its use to improve a poor appetite and dyspepsia. Animal studies have revealed that chicory preparations can lower pulse rate and cholesterol levels in rat liver and plasma.