Abstract: We evaluated the effects of different mixing ratios and additives on the quality of silage made from mixtures of chicory and maize, to provide guidelines for producing high-quality silage. The ratios of maize and chicory by weight were 0∶1, 1∶3, 1∶1, 3∶1, and 1∶0 (0C1M, 1C3M, 1C1M, 3C1M, 1C0M). There were three additive treatments for each mixing ratio: no additive, 5 g·t^-1 lactic acid bacteria (LD) + 5 g·t^-1 cellulose (LX), and 10 g/t LD + 5 g·t^-1 cellulose (2LX). The nutrient composition and fermentation traits were measured after 60 days of ensilage to identify the optimal treatment. For sensory characters, the 0∶1 and 1∶1 mixing ratios of chicory and maize resulted in better silage quality scores than the other three mixing ratios, especially in the treatments with additives. Silage made from mixtures of chicory and maize showed improved nutritional quality and additives facilitated the fermentation process. The nutritional value increased significantly with an increasing proportion of chicory, while the fermentation quality decreased substantially if the proportion of chicory was greater than 1∶1. In summary, silage made from a 1∶1 mixture of chicory and maize had the best quality among all the mixing ratios tested. The silages treated with 1C1M/2LX had the best nutritional quality, with lower levels of neutral detergent fiber and acid detergent fiber, a low ratio of ammonia nitrogen to total nitrogen, and higher crude protein and lactic acid contents than those of the silages without additives.