Chicory is a perennial herb covered with shrubs and has small blue or lavender flowers. Originated in Europe, it now grows naturally in North America and other places and becomes a roadside species. Roasted and ground roots are widely used as coffee substitutes. They originated in the Mediterranean, but now they are also popular all over the world, especially in New Orleans, India and Southeast Asia in the southern United States. It is also the main material for making red-eye gravy. Chicory is a perennial herb covered with shrubs and has small blue or lavender flowers. Originated in Europe, it now grows naturally in North America and other places and becomes a roadside species. Roasted and ground roots are widely used as coffee substitutes. They originated in the Mediterranean, but now they are also popular all over the world, especially in New Orleans, India and Southeast Asia in the southern United States. It is also the main material for making red-eye gravy. Chicory leaves are tender, juicy and nutritious, with crude protein content of 22.87% in leaf stage and 65438 04.73% in initial flowering stage, with an average of 65438 07%. The crude protein output is 250kg/mu. The initial flowering stage contains 2. 1% crude fat and 30.6% crude fiber. Chicory is rich in amino acids, the content of 9 essential amino acids in leaf stage is higher than that in alfalfa powder, and it is rich in vitamins, carotene and calcium. Chicory has good palatability and high utilization rate, and cows, sheep, pigs, chickens and rabbits like to eat it. At present, chicory seeds for cultivation are mainly purchased from abroad, which is expensive. The selection of seed-reserved plants is to select the root plants with good appearance and meeting the commodity standards from the softening cultivation, pull them up, plant them centrally in the seed collection garden, isolate them from other chicory varieties and chicory, and pull out the plants that bolting prematurely in summer. A large number of plants will be removed after they are planted in full bloom. When the seeds become Huang Shi, cut the seeds among the plants, dry them in the sun, thresh them, and store them in the wind for later use. When collecting a small amount of seeds, mature seeds should be picked in batches.