If you're a coffee drinker, chicory may sound familiar to you. The plant often proved useful as an alternative to the beverage during wartime, its bitter flavor providing an acceptable alternative to ground coffee beans. Even today, it's easy to find coffees that blend in some chicory to spice them up.

Today, chicory is more likely to be grown for its salad greens. The plant is also useful for year-round growth, since it is easy to tend it indoors during the winter.

Common chicory, or cichorium intybus, is native to northern Europe. According to the Royal Botanic Gardens, Kew in England, chicory was cultivated for food as early as 300 B.C. After being introduced in North America, the plant can now be found in all parts of the continental United States.

Chicory is a perennial herb which grows easily in fields as well as along roadsides. The Missouri Botanical Garden says it can grow up to four feet tall, with a spread of two feet. The leaves look similar to those of a dandelion and have a rough texture. Flowers are about one inch across and blue, although they sometimes have a pink or white color.

Some of the most popular varieties of chicory are witloof and radicchio. The Utah State University Cooperative Extension says witloof is grown more for its taproot, which is used in making coffee substitute. Radicchio is prized more for its leaves, which are harvested for salads.

Like many plants, chicory grows best in full sunlight. Soil should be fertile and well-drained, with compost or balanced fertilizer worked into the top few inches of topsoil before sowing.

Alkaline or neutral soils are ideal, although chicory can tolerate some acidity. The Purdue University Center for New Crops and Plants Products says lime can be added to acidic soil to help neutralize it.

Chicory requires cooler temperatures, so it grows best as a spring crop. Germination is most likely to occur when temperatures fall between 65 to 70 degrees, while temperatures over 70 degrees can hinder growth.

Plant seeds about one-quarter of an inch deep. Once seedlings have developed three or four leaves, thin them to leave eight or nine inches of space between plants.

Chicory requires one or two inches of water per week, although a layer of mulch can help minimize its water requirements. Make sure to add moisture during dry periods, since dry conditions can slow the growth of the leaves and give them a bitter taste.

A modest amount of fertilizer during growth can be beneficial. Add a nitrogen-based fertilizer four weeks after sowing.

Few diseases or pests will affect chicory. The Missouri Botanical Garden says cutworms, slugs, and snails may have to be removed from the plant. The Utah State University Cooperative Extension says you'll also want to keep an eye out for aphids, worms, and fungal rot.

Chicory is most likely to be harmed by weeds in the garden plot, since the plant will not compete well for water and nutrients. Be vigilant about weeding, but use shallow cultivation to avoid damaging the root. The Purdue University Center for New Crops and Plants Products says planting chicory following a bean or corn crop can minimize the amount of weeding you need to do.

If you find chicory too bitter for your taste, blanch it to create a milder flavor. The National Gardening Association says you can accomplish this by putting a flowerpot over the plant about three weeks before harvesting, making sure to plug the drain holes. Only take this step if the plant is dry, since wet plants will rot.

The Utah State University Cooperative Extension says witloof should be harvested while the leaves are young and tender, while radicchio should not be harvested until the leaves reach full size. Witloof roots can be pulled and trimmed, while radicchio leaves can be cut at the top of the stem. Store in cool, dry conditions and keep them away from fruits, since chicory can give them a bitter taste.

Chicory can also be forced, or grown indoors in the late autumn or early winter. The National Gardening Association says this process encourages roots to use their stored energy to grow a new head of leaves.

Roots should be placed upright in a box of sand, peat moss, or other fine growing material that just covers the root. Moisten the soil thoroughly, then add another six inches of soil and put it in a cool, dark location. The soil should be kept moist, and leaves should be ready to harvest in three or four weeks.

If you are particularly fond of chicory, you can force a new box every two weeks. This should provide you with a steady supply through the winter.