Forage Chicory
Forage chicory is a strain of wild chicory that has been selected for perennial habit and high nutrition in pastures. According to the University of Ohio, it " is a perennial forb that produces large, upright leaves during spring, summer, and early fall. It has a deep taproot and heat tolerance allowing for continued growth during the summer months." They also note that it's extremely nutritious. Since it has been grown primarily as forage for livestock, it's not as juicy and tender as the more cultivated varieties, however it's more reliably perennial.
Young leaves are used in early spring as salad greens. They are always one of the first greens to appear early and in quantity. Older leaves may need cooking, and fully mature leaves are often best after soaking or blanching--like its relative dandelion, chicory is bitter (both have been used since ancient times as liver tonics and detoxifiers.) In Italy, it is common practice to harvest wild chicory and soak it in cold water before cooking. Older leaves with more bitterness are often blanched in boiling water, then thrown into a pan with olive oil or meat juices for final cooking.
To maintain production of leaves, cut the flower stalks before they produce buds. These are edible as well. The root is a traditional substitute for, or addition to, coffee when roasted and ground.