Chicory has bright blue flowers, toothed leaves, and like its cousin the dandelion, it is often thought of as a weed. This member of the Asteraceae family is native to Europe but has naturalized in North America, China, and Australia. Cichorium intybus has a long history of use in traditional herbal practices and has become popular today as a coffee substitute for its deep, robust flavor. Typical preparations of roasted chicory root include decoctions, extractions, and infusions.