Wild Chicory


Wild Chicory

A genus of eight species of perennials and annuals, occurring in Europe, temperate Asia, and Ethiopia. Cichorium intybus (chicory) is related to endive (C. endivia); the words intybus and endive both derive from the Arabic hendibeh. Cichorium is from an Egyptian word taken into many European languages, such as chicorée (French), and cicoria (Italian). Confusingly, in some countries curly endive is known as chicorée and Witloof chicory is called "endive". Chicory was grown as a vegetable in Roman times and remains an important crop throughout continental Europe. The leaves and roots have quite different uses. There are three main kinds of leaf chicory; bitter, loose-leaved cultivars, grown as a green winter vegetable, especially in S Italy; narrow-leaved. Witloof or Belgium kinds, with a compact, elongated head (chicon), which is blanched for use in salad or cooked dishes; and broad-leaved, red chicory or radicchio types, which form cabbage-like heads, eaten cooked or raw. Roots are harvested for coffee (especially in France) and medicinal preparations. In England, a law forbidding its use in coffee was passed in 1832 but repealed in 1840, provided that the ingredient appeared on the label. Young chicory roots give a slightly bitter, caramel flavor when roasted; roots over two years old are far bitter.

Also known as the "friend of the liver", chicory helps increase the flow of bile. According to the Roman scholar Pliny, those who mix chickory juice with oil and apply it to their bodies will "become more popular and obtain their requests more easily".

Tall, clump-forming perennial with a thick tap root and oblanceolate, toothed leaves, 7-30cm (3-12in) long. Clusters of sky-blue (occasionally pink or white) flowers, 3.5cm (1 3/8in) across, resembling dandelions, appear throughout summer.


Common Name:
Wild Chicory
Other Names:
Blue Sailors, Chicory, Garden Endive, Hendibeh, Succory
Botanical Name:
Cichorium intybus
Genus:
Cichorium
Family:
Asteraceae
Native Location:
Europe, W Asia, N Africa; naturalized in N America
Cultivation:
Well-drained, neutral to alkaline soil in sun.
Propagation:
By seed sown in autumn or spring, thinned to 25cm (10in) apart. May self-seed, becoming a weed in dry, alkaline soil.
Harvest:
Roots are lifted in early spring of the second year and sliced before roasting at 180°C (350°F) as a coffee additive, or drying for decoctions and liquid extracts. Chicons are produced by lifting roots in the autumn of the first year, cutting off leaves and packing in boxes kept in complete darkness at 10°C (50°F) for 4 weeks. Loose-leaf chicories are harvested when mature. Flowers and sap are collected in the summer.
Height:
30cm-1.2m (1-4ft)
Width:
45-60cm (18-24in)
Variations:
Red Devil
Is one of several radicchio-type cultivars the produce loose, deep red, white-veined cabbage-like heads that mature in autumn and withstand early frosts.
Height: 15-20cm (6-8in)
Width: 7-10cm (3-4in)
Hardiness:
Z3-10
Parts Used:
Leaves, flowers, roots, sap
Properties:
A bitter, diuretic, laxative herb that reduces inflammation and has a tonic effect on the liver and gall bladder.
Medicinal Uses:
Internally for liver complaints, rheumatism, gout and hemorrhoids. Regarded as a cooling, alterative herb in Ayurvedic medicine.
To treat digestive problems, headaches, skin allergies, and diarrhea; as a laxative. Germany's Commission E has approved the use of chicory to treat dyspeptic complaints (such as fullness, heartburn, and bloating) and loss of appetite.
Typical Dose:
A daily typical dose of chicory may range from 3 to 5 gm of the root per day.
Possible Side Effects:
Chicory's side effects include allergic reactions in those who are sensitive to the Asteraceae (daisy) family (chrysanthemums, daisies, marigolds, ragweed, etc.)
Drug Interactions:
Taking Chicory with these drugs may increase the drug's antianginal effects:
Bepridil, (Vascor)
Diltiazem, (Cardizem, Tiazac)
Nifedipine, (Adalat CC, Procardia)
Verapamil, (Calan, Isoptin SR)
Culinary Uses:
Looseleaf chicories are boiled to remove bitterness and served with white or cheese sauce; heads of Witloof and radicchio chicories are eaten in salads or cooked as a vegetable. Roasted root is added to coffee. Flowers can be added to salads. Chewing gum (da-sakizi) is made from sap (Turkey).
Bibliography:
Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited. Pp 168-169
The Essential Herb-Drug-Vitamin Interaction Guide by Geo. T. Grosberg,MD and Barry Fox,PhD Copyright©2007 Barry Fox,PhD. Pp.146-147