Chicory, commonly known as European chicory or French chicory, Belgian chicory and flower bud, is called "bitter vegetable" in Japan. Chicory is a perennial herb of Chicory in Compositae, and its tender leaves, bulbs and buds can be eaten as vegetables. It is domesticated and cultivated from wild chicory, and its origin is in China, Central Asia and North Asia. Chicory contains some bitter substances that are not found in ordinary vegetables, such as aesculus, aesculetin, wild lactuca glycoside, mountain lettuce essence, mountain lettuce bitter essence, etc., which has the effect of clearing liver and benefiting gallbladder. Gourmets in many countries in the world attach great importance to chicory and regard it as the top grade of vegetables. Its young leaves can be fried and made into soup or salad; Softened chicory buds can be eaten raw or made into delicious appetizing cold dishes; Some people in Europe and America process the succulent roots of chicory into coffee substitutes or additives. Chicory has high economic value. At present, chicory is still a new special dish in China, and it is difficult to cultivate it in southern China. However, the climatic conditions in Central China and North China are more suitable for the cultivation of chicory, which can obtain high-quality products, is very popular with consumers and has great market potential.