Herbs of the Field - Chicory

Chicory -

Chicory is a somewhat woody-herbaceous plant, which can be found along roadsides. This plant is part of the family Asteraceae, with bright blue flowers. This plant has been cultivated for salad greens, chicons, or roots. Inulin has been extracted from chicory root and used as a sweetener and dietary fiber.  Chicory  is 92% water, 5% carbohydrates and 2% protein. The nutrients in Chicory include vitamin K, A, C, B, and E plus manganese and calcium.

Chicory since 1930, has been increasingly used for a coffee substitute. The root of Chicory is dry roasted and ground into a powder, then mixed with sugar beet and rye to be used as a coffee. In addition, the inulin from chicory root is packed with prebiotic fiber. The short chains of fructose molecules is a carbohydrate that the body cannot digest. Thus, it provides the medium which feed beneficial bacteria in the gut. These bacteria therefore help reduce inflammation in the body and improve mineral absorption. Due to the increased fiber consumption from the chicory root, the inulin can help to relieve constipation by softening the stool and increasing frequency. Also by increasing beneficial bacteria responsible for carbohydrate metabolism, increases the breakdown of carbs. In turn this process assess the body in lowering blood sugar level. As well as aiding the digestive system, Chicory help lower LDL cholesterol which helps the body by reducing formation of atherosclerosis and hypertension.  Chicory also contains antioxidant and anti tumor properties. This has shown it has the potential to stop the proliferation of cancer cells. Again with the anti-inflammatory properties, Chicory has shown it can help with the symptoms of arthritis.

Identification: Can grow up to 6 feet tall. The leaves are unloved, and pointed, clustered at the base. It has a hairy stem and leaves on the stems. The base almost resembles that of dandelion. The flowers are bright sky blue and are open on sunny days. There is a milky juice produced by the Chicory. chicory can be found in old fields, waste areas weedy lots and along roadsides.

Harvesting:  When the plant is any between 12” to 18” in height, dig with a shovel, relatively deep to get underneath the long tap root. Pull the plant with the roots gently from the soil. The chop off the greens from the root. Scrub the root with a potato scrubber. Shred the chicory as best as you can.  It needs to be in small and fine pieces for dehydrating and baking.

Usage:  dried and ground, used as a supplement.  Use as tonic to protect the liver. Eaten like celery or boiled. Used as a cookie spice and a beverage.

Cautions: increasing fiber may cause gas and bloating if eaten in excess. If you have rage, allergies, use caution when using.