This is Cichorium intybus, aka Common Chicory. I have grown it before and enjoyed eating the leaves and flowers.
The roots are nutritious as well, but I haven't eaten them nor taken root cuttings yet.
Here is a close up of the bitter, but tasty leaves, which can be substituted for dandelion greens.
Aside from this plant's amazing nutritional profile, it is a pretty thing with delightful flowers that I particularly enjoy eating as a garnish over my breakfast tilapia.
Please note that although chicory leaves can be harvested at any time, the flowers are only open in the morning. They also change color going from their usual brilliant blue to almost white due to factors I haven't quite figured out.
They do bolt in extreme heat. When the plant is flowering, the leaves, while still edible are noticeably more bitter. It is said that blanching sweetens them, but I have yet to try that.
See also: Sugar Loaf, Radicchio, and Endive.
To view my Chicory Omelette please visit Ann's Air Gardens