Sugarloaf chicory ​(Cichorium intybus) is cousin to radicchio and Belgian endive, and gets its name from its cone-like head, like a sugarloaf.
Like other chicories, sugarloaf chicory is more bitter than most salad greens. These loaves of green are often braised or grilled before eating, to reduce the bitterness and to bring out more of their sweetness.

However, this winter vegetable with a strong flavour allows you to bring fresh and very healthy dishes to the table in the cold season—try it simply boiled, then served with olive oil and lemon, for a bracing side dish.

Sugarloaf chicory contains many mineral substances (potassium, phosphorus and calcium), provitamin A and vitamins B1, B2 and C believed to aid the prevention of tumours. It also contains inulin, a bitter dietary fibre that appears to have a positive effect on human digestion.