Chicory or succory (Cichorium intybus)

A bitter herb that improves digestion, stimulates metabolism, lowers cholesterol and blood sugar, eases rheumatism, and supports the liver, gallbladder, kidneys, and nervous system.

Chicory or succory (Cichorium intybus) has been known for centuries as a plant with inflammation reducing and antiseptic properties, and it was used in balms to lessen swelling.

It has long been recognized for soothing inflammation caused by rheumatism or gout. For medicinal purposes the leaves, flowers, and root are used.

The entire plant is rich in inulin, which encourages the growth of beneficial bacteria that keep the intestines working regularly.

It stimulates the appetite, promotes gastric and digestive secretions, and supports regular elimination. It benefits the liver, gallbladder, and kidneys, and it encourages a healthy metabolism, which is characteristic of plants that contain abundant inulin. For this reason chicory can help prevent and relieve issues such as sluggish digestion, ulcers of the digestive tract, and bloating.

Research has also shown that inulin can lower blood cholesterol. Since it can also reduce blood sugar levels, it is a suitable food for people with diabetes.

Besides inulin, it contains bitter compounds that stimulate the secretion of gastric juices and the flow of bile. This action supports better liver function.

Chicory is widespread throughout the region. It grows along roadsides, rail lines, and hedgerows, as well as in meadows, fields, and uncultivated ground.

The earliest records of chicory as a useful and healing plant appear in ancient Egyptian papyri. In ancient Rome it was used as a salad and as a remedy for stomach complaints. As a vegetable, the young slightly bitter basal leaves are used. Before the stem appears, these leaves closely resemble those of the dandelion and are often mistaken for them.

The leaves are gathered in spring or early summer before flowering and prepared in various ways, most often as a salad or cooked like spinach. To soften the bitterness, they are often mixed with other greens.

They are rich in vitamin C and carotene.

When cooked, the young roots are also edible. They are harvested in September and October and are usually served with a sauce. If you do not intend to use them immediately, they should be dried, as they will quickly become moldy. Before drying, cut the roots into pieces. Roasted and ground chicory root has been used for centuries as a coffee substitute. Today a cultivated form of chicory with a larger and juicier root than the wild plant is used as the main ingredient in coffee beverages. Keeping the roots in a dark place produces long pale heads that can be eaten raw in salads or cooked or sautéed in butter as a dish in their own right.

To force heads, dig up the roots in autumn, cut the leaves back to 25 mm, and trim the root by 25 mm. Plant firmly in sandy compost and store in a cellar or a garage. The heads can be harvested in three to four weeks. Flowers and leaves are gathered during flowering and then dried.

In the garden, chicory needs a sunny open position and a light preferably alkaline soil. Sow in early summer.

Warning!

No side effects have been recorded when using chicory. People who suffer from constipation or inflammatory bowel conditions should consult a physician or a qualified herbalist before use.