Cutting chicory is a type of chicory characterized by long and narrow leaves with a central rib. These leaves are gathered in bunches and then marketed. The chicory has a rather bitter taste; it is usually eaten raw, after having been carefully washed and cut into very thin strips.

There is also a type of chicory or radicum, with tufts of narrow and elongated leaves (no longer than 4-5 cm), which is particularly tender.