Chicory
cichorium intybus L.
Compositae
Chicory produces a large, tapered root, and both
leaves and roots are utilized.
Asparagus or Catalogue Chicory is grown for the tender
leaves and flower shoots, and used as pot herbs or greens.
ACTIONS
Appetizer, astringent, carminitive, cholagogue, digestive,
diuretic, hepatic, laxative, tonic.
USES
Roots of chicory are dried, ground and used
as a coffee substitute or supplement.
Roots are also grown during the summer, dug and buried
upright in damp sand or other material for forcing
in winter under moderate heat.
This produces the witloof, or French endive, used as a salad.
In general growth characteristics, chicory is very similar to carrots.
The leaves, rich in iron, calcium, and copper,
are applied as a poultice for inflammation.
The root is diuretic and a tonic with a taste of caramel.
Chicory is often helpful for jaundice and for spleen problems.
The juice of the leaves and a tea made from the flowering plant
promote the production of bile, the release of gallstones,
and the elimination of excessive internal mucus.
They are also useful for gastritis,
lack of appetite, and digestive difficulties.
A decoction of the rootstock is said to be helpful
to the glandular organs or the digestive system.
For painful inflammations, try applying the boiled
leaves and flowers wrapped in a cloth. Also a spring tonic.
One ounce root in 1 pint of water used as a diuretic,
laxative, folk use for jaundice, skin eruptions,
slightly sedative, and mildly laxative.
Homeopathically used for liver and gall bladder ailments.
Leaf extracts weaker than root extracts.
In experiments, animals given chicory root extracts exhibit
a slower and weaker heart rate (pulse).
It has been suggested that the plant should be researched
for use in heart irregularities.
Root extracts in alcohol solutions have proven
anti-inflammatory effects in experiments.
Roasted chicory not only cuts down the caffeine content of coffee,
but also gives coffee body and smoothness, which millions
of coffee drinkers prefer.
When adulterating Roasted Chicory with coffee,
begin with a small amount; add more to subsequent mixtures
until you acquire the 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 by skillful roasting methods it has become an esteemed
ingredient in New Orleans type coffee.
Roasted Chicory now deserves a niche of its own as a flavor
in the culinary world.
For a delightful and wholesome difference,
heat (do not boil) 1 cup of milk,
add 1 tsp. (or more if desired) of roasted chicory;
steep 5 to 10 minutes.
Strain and sweeten to taste.
The flavor of this beverage is very much like a milk chocolate.
This beverage leaves no caffeine jitters, and contains
no theobromine (as in cocoa) that sometimes
causes digestive disturbance.
Gather the rootstock from March to May.
Decoction: use 1 tsp. rootstock or herb per 1/2 cup of cold water;
bring to a boil and strain.
Take 1 to 1 1/2 cups per day, a mouthful at a time.
Juice: take 1 tbsp. in milk or water, 3 times per day.
CRITTERS
TOXITY
Animals being fed with big quanities of leaves
can be equally intoxicated with oxalates.
USE AND TOXITY
According to traditional folklore, long-term use of chicory
as a coffee substitute may damage human retinal tissue,
with dimming of vision over time and other long term effects.[6]
Modern scientific literature contains little or no evidence
to support or refute this claim.
Root chicory contains volatile oils similar to those found in plants
in the related genus Tanacetum which includes Tansy, and is
likewise effective at eliminating intestinal worms.
All parts of the plant contain these volatile oils, with the majority
of the toxic components concentrated in the plant's root. [7]
Chicory is well known for its toxicity to internal parasites.
Studies indicate that ingestion of chicory by farm animals results
in reduction of worm burdens,[8] [9] [10] which has prompted
its widespread use as a forage supplement.
There are only a few major companies active in research,
development, and production of chicory varieties and selections.
Most of them are in New Zealand.
-Annie Potts (Designing Women) says,
"The chicory root in ALPO is proven to increase Calcium absorption
so that dogs can live long and healthy lives.
That's definitely something to talk about!"
Legends, Myths and Stories
It would surprise many farmers to know that this weed,
so common in barnyards and along waysides, was a highly
regarded medicine of the ancient Egyptian and Arabian physicians.
The plant was very common over most of Europe before America
was discovered, and is still much used by people of modern times.
The blanched leaves are used in salads; the baked roots
as pottage, and pulverized dried roots of Chicory was used
to give body to coffee, or as a coffee substitute.
Roasted chicory roots may be used as a substitute
for coffee and the young leaves eaten in salads.
Chicory is used as an additive to coffee.
The French are particularly fond of chicory in coffee.
ACTIONS
FOLKLORE
SOURCE(S)
Alternative Natural Online Herbal
Aunt Edna's Kitchen
Best Home Remedies
Botanical Online
Dye Uses
Health Line
Herbal Haven
Jamacan Spices
Natural List
Pasture and Forage Mixture
Spice Rack Tips
Suite 101
Survival IQ
Tao Herb Farm
Wikipedia
8/10/2008
Cosby Creek Web Design
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