Dictionary:

chicory

  (chĭk'ə-rē)

1. A perennial herb (Cichorium intybus) of the composite family, native to the Old World and widely naturalized in North America, having rayed flower heads with usually blue florets. Also called succory.
2. Any of various forms of this plant cultivated for their edible leaves, such as radicchio.
3. The dried, roasted, ground roots of this plant, used as an adulterant of or substitute for coffee.

[Middle English cicoree (from Old French cichoree) and French chicorée, both from Latin cichorium, cichorēum, from Greek kikhoreia, pl. diminutive of kikhorā.]

A perennial herb, Cichorium intybus (Compositae), with a long taproot, a coarse branching stem, and a basal rosette of numerous leaves. Although the plant is a native of Europe, it has become a common weed in the United States. It is used as a salad plant or for greens. The roasted root is also used as an adulterant of coffee. See also Campanulales.

Witloof or Belgian chicory (Belgian endive in the USA), Cichorium intybus; the root is harvested and grown in the dark to produce bullet-shaped heads of young white leaves (chicons). Also called succory; red variety is radicchio. The leaves are eaten as a salad or braised as a vegetable and the bitter root, dried and partly caramelized, is often added to coffee. A 50-g portion of chicons supplies 1 g of dietary fibre, a little vitamin C, and 5 kcal (20 kJ).

[CHIHK-uh-ree] This relative of the endive has curly, bitter-tasting leaves that are often used as part of a salad or cooked as greens. In the United States, early endive is sometimes erroneously called chicory. Chicory is available year-round. Choose leaves that are brightly colored and crisp. Store unwashed greens in an airtight container in the refrigerator up to 3 days. Today's trendy radicchio is a red-leafed Italian chicory. Roasted chicory (also called succory) comes from the roasted, ground roots of some varieties of chicory. It's used as a coffee substitute, and added to some coffees for body and aroma and as an "extender." This coffee-chicory blend is often referred to as "New Orleans" or "Creole" coffee and is a popular beverage in Louisiana.

Description

Chicory (Cichorium intybus) is a herb and root that has been known for its curative benefits since the first century A.D.. It is a member of the Asteraceae family. A scraggly plant with blue flower heads, chicory flourishes in the wild, as well as in gardens all over the world. It may be found in Europe, the Near East, northern and southern Africa, Australia, New Zealand, and North and South America.

The dried leaves and roots of the chicory plant are collected in autumn for medicinal purposes. When flowering, the whole plant is collected and dried. With a height that may reach up to 5 ft (1.5 m), chicory can be recognized by its oblong leaves that resemble a crosscut saw or slit, with numerous stiff hairs on the underside. Chicory, whose common names include succory, chicory root, chicory herb, blue sailors, wild chicory, or hendibeh, is well known for its bitter taste and use as a coffee substitute.

General Use

The ancient Egyptians ate large amounts of chicory because it was believed that the plant could purify the blood and liver, while others have relied on the herb for its power to cure "passions of the heart." Chicory continues to be a popular herbal remedy due to its healing effects on several ailments.

Chicory is taken internally for the following disorders.

• jaundice
• spleen problems
• gallstones
• rheumatism
• gout
• loss of appetite

In addition, the leaves of chicory may also be used as compresses to be applied externally to ease skin inflammations and swellings.

According to folklore, chicory was recommended as a laxative for children, and it is also believed to increase the flow of bile. As a mild diuretic, it increases the elimination of fluid from the body, leading to its use as a treatment for rheumatism and gout.

Women who suffer from premenstrual syndrome (PMS) may find that regular use of chicory root as a bitter and a liver tonic may assist in maintaining hormone balance and lessening the symptoms of PMS. In addition, altering the diet by eating a "bitter" salad that includes fresh dandelion, chicory, and sorrel is believed to strengthen the liver and discourage the growth of candida.

Chicory also supports the body's ability to absorb calcium, a nutrient that helps build and maintain strong teeth and bones. Raftilin inulin and raftilose oligofructose are fibers extracted from chicory root that cannot be digested by the small intestine. Instead, they are fermented by bacteria in the large intestine, leading to the increased absorption of calcium and other minerals. Oligofructose is an example of a prebiotic, or nondigestible food ingredient that benefits health by supporting the growth of one or several types of bacteria in the colon.

A study published in 2002 indicates that inulin appears to lower the risk of colon cancer. The precise nature of its protective effects is not yet known, however.

In addition to enhancing digestive processes, chicory helps to keep the liver healthy. The inclusion of chicory root supplements in the diet supports the proper metabolism of cholesterol.

Preparations

While the medicinal uses of chicory are numerous, the plant is also often used as a food additive, as a flavoring agent, and in meals. Inulin can be used to improve the texture of processed foods as well as sweeten them. It can also be used to make biodegradable nonfood substances with many industrial applications. This versatility is important to environmentalists because chicory is a renewable natural resource.

Wild and cultivated chicory leaves may be added to salads or sautéed and served alone. Moreover, the roasted and ground root of the plant is a common addition to coffee in Europe and in the United States.

Studies have shown that chicory complements coffee when it is used as a supplement due to its lactucin and lactucopicrin. These two substances are responsible for the bitter taste of chicory, and may serve to counteract the stimulating effects of caffeine. Chicory by itself actually has a sedative action on the central nervous system.

Chicory is available over the counter in bulk as green leaves and dried roots. To prepare the herb as a tea, also known as an infusion, for home use: steep 1 tsp (5 ml) rootstock or dried herb with 0.5 cup (4 fl oz) water and strain after 10 minutes. To treat jaundice, spleen problems, gallstones, or gastritis, drink 8-12 oz (225-350 ml) of chicory tea per day.

As a dietary supplement, 1 tsp (5 ml) of juice from chicory stems may be squeezed by hand and taken in milk or water three times a day.

Precautions

Chicory has shown to be safe for a variety of medicinal uses and as a food source. There are no necessary precautions to observe when including the herb in the diet.

Side Effects

There are no known health hazards or side effects when chicory is added to the diet. The only possible minor side effect is skin irritation. If the hands become irritated after handling chicory, it is best to cover them with gloves and treat the affected area as needed.

Resources

Books

The Editors of Time-Life Books. "Chicory." The Medical Advisor: The Complete Guide to Alternative & Conventional Treatments. Richmond, VA: Time-Life Inc., 1996.

Fleming, Thomas. "Cichorium Intybus." PDR for Herbal Medicines, First Edition. Montvale, NJ: Medical Economics Company Inc., 1998.

Periodicals

Chow, J. "Probiotics and Prebiotics: A Brief Overview." Journal of Renal Nutrition 12 (April 2002): 76-86.

Crawford, Sharon. "High Herbs: For Plant Medicine Go to the Mountains." Alive (May 31, 1997): 44–45.

Franck, A., and A. Franck. "Technological Functionality of Inulin and Oligofructose." British Journal of Nutrition 87 (March 2002): Supplement 2, 287-291.

Pool-Zobel, B., B. Pool-Zobel, J. Van Loo, et al. "Experimental Evidences on the Potential of Prebiotic Fructans to Reduce the Risk of Colon Cancer." British Journal of Nutrition 87 (March 2002): Supplement 2, 273-281.

Stengler, Mark. "Blast Cholesterol." Alive (June 30, 1999): 20–21.

Stevens, C. V., A. Meriggi, and K. Booten. "Chemical Modification of Inulin, a Valuable Renewable Resource, and its Industrial Applications." Biomacromolecules 2 (Spring 2001): 1-16.

Organizations

American Botanical Council. P. O. Box 201660. Austin, TX 78720-1660.

[Article by: Beth Kapes; Rebecca J. Frey, PhD]

For more information on chicory, visit Britannica.com.

Tutor's tip: There was a large "chicory" (plant used as a substitute for coffee) plant growing near the "chickery" (the hatchery at a poultry farm).

Cichorium
Wild endive (Cichorium pumilum)
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Asterales Family: Asteraceae Genus: Cichorium
Species
C. endivia - cultivated endive Cichorium pumilum - wild endive Cichorium intybus - common chicory

Chicory is the common name given to the flowering plants in genus Cichorium of the family Asteraceae. There are two cultivated species, and four to six wild species.

Flower of Cichorium intybus

Common chicory (Cichorium intybus) is a bushy perennial herb with blue or lavender flowers. Originating from Europe, it was naturalized in North America, where it has become a common roadside plant. The roots are baked, ground, and used as a coffee substitute and additive in the plant's Mediterranean region of origin, although its use as a coffee additive is still very popular in the American South, particularly in New Orleans. It is a staple in Cajun-style red-eye gravy. Common chicory is also known as blue sailors, succory, and coffeeweed. The plant is cultivated and used as endive under the common names radicchio, Belgian endive, French endive, or witloof. It is grown in complete darkness to keep new leaves tender and pale.

True endive (Cichorium endivia) is a species of chicory which is specially grown and used as a salad green. It has a slightly bitter taste and has been attributed with herbal properties. Curly endive and the broad-leafed escarole are true endives.

Cichorium is used as a food plant by the larvae of some Lepidoptera species including Setaceous Hebrew Character and Turnip Moth.

Root chicory (Cichorium intybus var. sativum) has been in cultivation in Europe as a coffee substitute for a long time. Around 1970 it was found that the root contains up to 20% inulin. Since then, new strains have been created, giving root chicory an inulin content comparable to that of sugar beet (around 600 dt/ha). Inulin is mainly present in the plant family Asteraceae as a storage carbohydrate (for example Jerusalem artichoke, dahlia, etc.). It is used as a sweetener in the food industry (with a sweetening power 30% higher than that of sucrose) and is sometimes added to yoghurts as a prebiotic. Inulin can be converted to fructose and glucose through hydrolysis.

Chicory, with sugar beet and rye was used as an ingredient of the East German Mischkaffee (mixed coffee), introduced during the 'coffee crisis' of 1976-9

Chicory's leaves are still used today in typical Roman recipes: it's common in Roman restaurants to eat dishes with boiled chicory leaves, olive oil and lemon juice (fried with garlic and red pepper). The plant is very common in the Roman countryside and is often picked up by farmers; recently greengrocers introduced a cultivated variety of the plant, which is bigger and has longer leaves.

Ethnomedical Uses

C. Endiva root has been used ethnomedically to treat dyspepsia, loss of appetite, liver and gallbladder problems, and intestinal worms, and Type II Diabetes.^{[citation needed]}

History

Lettuce and chicory output in 2005

The chicory plant is one of the earliest cited in recorded literature. Horace mentions it in reference to his own diet, which he describes as very simple: "Me pascunt olivae, me cichorea, me malvae"("As for me, olives, endives, and mallows provide sustenance.")^[1]. Lord Monboddo describes the plant in 1779^[2] as the "chicoree", which the French cultivate as a "pot herb". In the Napoleonic Era in France, chicory frequently appeared as either an adulterant in coffee or a coffee substitute; this practice also became common in the United States and the United Kingdom.

Chicory is an ingredient in typical Roman recipes, generally fried with garlic and red pepper, with its bitter and spicy taste, often together with meat or potatoes. FAO reports that in 2005, China and the USA were the top producers of lettuce and chicory.

Chicory is also mentioned in certain sericultulture texts- the primary caretaker of the silkworms, the "silkworm mother" should not eat or even touch it.

Symbolism and popular references

The chicory flower is often seen as inspiration for the Romantic concept of the Blue Flower. It was also believed to be able to open locked doors, according to European folklore.^[3]

Chicory was also mentioned in an episode of The Simpsons, "Lisa the Iconoclast." When Lisa walks into the Springfield Historical Society building, the curator is holding a mug and later says, "I always enjoy talking about Jebediah even when I'm drinking my chicory."

In an episode of Family Guy, Martha Stewart, while responding to Lois Griffin's compliment of her coffee, states that, "A little chicory perks up the taste of roasted coffee beans; it's a good thing."

In the science fiction TV series Stargate SG-1, when under the influence of an alien presence, the members of SG-1 comment that their coffee tastes oddly good. When Jack O'Neill suggests cinnamon as the possible source of the coffee's good taste, Daniel Jackson comments that it may in fact be chicory.

Chicory as an herbal treatment

Chicory, especially the flower, was used as a treatment in Germany, and is recorded in many books as an ancient German treatment for everyday ailments. It is variously used as a tonic and appetite stimulant, and as a treatment for gallstones, gastro-enteritis, sinus problems and cuts and bruises. (Howard M. 1987)

References

1. ^ Horace, Odes 31, ver 15, ca 30 BC
2. ^ Letter from Monboddo to John Hope, 29 April, 1779; reprinted by William Knight 1900 ISBN 1-85506-207-0
3. ^ Howard, Michael. Traditional Folk Remedies (Century, 1987), p.120.

See also

• Lettuce
• Olive
• Phytonutrient
• Polyphenol antioxidant

Common chicory (Cichorium intybus) with blue flowers

Common chicory with lavender flowers

Cichorium intybus Photo: Bruce Marlin

External links

• Chicory Pollinators Diagnostic photographs; insect pollinators of Chicory
• Chicory Coffee - How Does it Taste?
• ITIS 36762
• Chicory, endive, and other gourmet greens

Wikimedia Commons has media related to:

Cichorium intybus

Wikiversity has bloom time data for Cichorium intybus on the Bloom Clock

This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)

Dansk (Danish)
n. - cikorie, julesalat

Nederlands (Dutch)
witlof, cichorei, andijvie (Amerikaans)

Français (French)
n. - chicorée, endive

Deutsch (German)
n. - Chicorée, Zichorie, Wegwarte, Endivie

Ελληνική (Greek)
n. - ραδίκι, πικραλίδα, κιχώρι, σικορέ (ως υποκατάστατο του καφέ)

Italiano (Italian)
cicoria

Português (Portuguese)
n. - chicória (f) (Bot.)

Русский (Russian)
цикорий

Español (Spanish)
n. - achicoria, escarola

Svenska (Swedish)
n. - endiv, frisésallat (am.), cikoria

中文（简体） (Chinese (Simplified))
菊苣

中文（繁體） (Chinese (Traditional))
n. - 菊苣

한국어 (Korean)
n. - 치커리(샐러드용 식물)

日本語 (Japanese)
n. - チコリー, キクヂシャ

العربيه (Arabic)
‏(الاسم) هندباء, نوع منن النباتات‏

עברית (Hebrew)
n. - ‮עולש, ציקוריה‬

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