Chicory greens consist of several closely related leafy vegetables in the composite (Asteraceae) family and Cichorioideae subfamily. The wild chicory is very bitter and has short stems that are formed of green toothed (jagged) leaves similar to dandelion. Chicory grows in a variety of soils. Approximately 5 kg of seeds per hectare is required for cultivation. It can usually be harvested within 120 days of planting. Chicory leaves are often eaten like celery, and the roots and leaf buds are boiled and eaten. Chicory is rich in iron, calcium, phosphorus, vitamins A, B, C. Chicory can cure digestive disorders, gallbladder, anemia, liver diseases, kidney diseases, and cardiovascular diseases. Chicory is used for loss of appetite, upset stomach, constipation, liver and gallbladder disorders, cancer, and rapid heartbeat.