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Chicory | | Name : | Chicory | | Botanical : | Cichorium intybus | | Latin : | Cichorium intybus L. | | Synonyms : | Endive
Gardenchicory
Gardenendive (Cichorium endive)
Succory
Wildchicory
Wildsuccory
Bluedandelion
| | Family : | Compositae | | Parts Used : | Rootstock, flowering herb | | Habitat : | Commonly cultivated and also are a common sight wild, along roadsides,in vacant lots, waste ground, and fields throughout the United Statesand Europe. Most of the United States cultivated Chicory is grownin Michigan State. | | Picture : |  | | Description : | It is a perennial, with a tap root like the Dandelion. The stems are 2 to 3 feet high, the lateral branches numerous and spreading, given off at a very considerable angle from the central stem, so that the general effect of the plant, though spreading, is not rich and full, as the branches stretch out some distance in each direction and are but sparsely clothed with leaves of any considerable size. The general aspect of the plant is somewhat stiff and angular.
The lower leaves of the plant are large and spreading - thickly covered with hairs, something like the form of the Dandelion leaf, except that the numerous lateral segments or lobes are in general direction about at a right angle with the central stem, instead of pointing downwards, as in similar portions of the leaf of the Dandelion. The terminal lobe is larger and all the segments are coarsely toothed. The upper leaves are very much smaller and less divided, their bases clasping the stems.
The flowerheads are numerous, placed in the axils of the stem-leaves, generally in clusters of two or three. When fully expanded, the blooms are rather large and of a delicate tint of blue: the colour is said to specially appeal to the humble bee. They are in blossom from July to September. However sunny the day, by the early afternoon every bloom is closed, its petal-rays drawing together. Linnaeus used the Chicory as one of the flowers in his floral Clock at Upsala, because of its regularity in opening at 5 a.m. and closing at 10 a.m. in that latitude. Here it closes about noon and opens between 6 and 7 in the morning. | | Constituents : | A special bitter principle, not named, inulin and sugar. | | Uses : | Chicory has properties similar to those of Dandelion, its action being tonic, laxative and diuretic. | | Dosage : | Gather the rootstock from March to May.
Decoction: use 1 tsp. rootstock or herb per 1/2 cup of coldwater; bring to a boil and strain. Take 1 to 1 1/2 cups per day, amouthful at a time.
Juice: take 1 tbsp. in milk or water, 3 times per day. | | Myths : | It would surprise many farmers to know that this weed, so commonin barnyards and along waysides, was a highly regarded medicine ofthe ancient Egyptian and Arabian physicians. The plant was very commonover most of Europe before America was discovered, and is still muchused by people of modern times. The blanched leaves are used in salads;the baked roots as pottage, and pulverized dried roots of Chicorywas used to give body to coffee, or as a coffee substitute.
Roasted chicory roots may be used as a substitute for coffee andthe young leaves eaten in salads. Chicory is used as an additive tocoffee. The French are particularly fond of chicory in coffee.
Roasted chicory not only cuts down the caffeine content of coffee,but also gives coffee body and smoothness, which millions of coffeedrinkers prefer. When adulterating Roasted Chicory with coffee, beginwith a small amount; add more to subsequent mixtures until you acquirethe most desirable mixture. Naturally the more Roasted Chicory used,the less caffeine you will get.
At one time, this was a disreputable adulterant in coffee; but byskillful roasting methods it has become an esteemed ingredient inNew Orleans type coffee. Roasted Chicory now deserves a niche of itsown as a flavor in the culinary world. For a delightful and wholesomedifference, heat (do not boil) 1 cup of milk, add 1 tsp. (or moreif desired) of roasted chicory; steep 5 to 10 minutes. Strain andsweeten to taste. The flavor of this beverage is very much like amilk chocolate. This beverage leaves no caffeine jitters, and containsno theobromine (as in cocoa) that sometimes causes digestive disturbance. | | Sold : | Found in most supermarkets |
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