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  • Chicory is a perennial wild herb that grows along roadsides in Europe, North America and Australia. It's characterized by its blue, purple, or sometimes white flowers. Chicory can be used for many different food and medicinal purposes.

    For Use in Medicinal Purposes

    Chicory has been used throughout history as a tonic for illness and an appetite stimulant as well as an effective treatment for gallstones, gastro-intestinal problems, sinus problems and minor injuries. It includes many vitamins and nutrients including vitamins A, C, iron, potassium, niacin, phosphorus, calcium and intybin and inulin. Vitamins A and C aid in boosting the immune system, while intybin and inulin aid in digestion and help to cleanse the colon, blood and liver. The juice from the chicory leaf is effective in treating jaundice and other issues with the liver. Drink the juice mixed with water to take advantage of these healing properties. Apply crushed leaves over injuries such as cuts or bruises to reduce inflammation and swelling.

    For Use in Food

    Chicory has been often used in Europe as a coffee substitute or additive as the roots of the plant can be baked or ground to add flavor. Beer brewers often use roasted chicory to add flavor. Chicory can be used as a sweetener in the food industry and is often added to yogurts as a prebiotic. Chicory root contains inulin, which is a polysaccharide similar to starch that can be converted to fructose and glucose and is gaining popularity as a source of dietary fiber. Chicory can be added to a salad. The leaves are often a little bitter in taste when raw so cook them and add extra seasonings when including them. It is also added to salad dressings for taste as well. Wine can also be made from chicory by soaking dried chicory root in a cup and a quarter of white wine for at least 10 days. Then strain the wine. Drinking a small glass before meals can also aid in preventing constipation.

    Source:

    Wild Man Steve Brill: Chicory

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