Description
Latin Name: Cichorium Intybus L.
Origin Country: Poland
Cichorium intybus, commonly known as chicory, is a perennial herbaceous plant belonging to the Asteraceae family. Chicory is native to western Asia, North Africa, and Europe. It has bright blue flowers that resemble dandelions. The leaves of chicory are deeply lobed and can vary in shape from lanceolate to ovate. Chicory has a taproot system with a thick, fleshy taproot that is often used as a vegetable.
Chicory leaves, also known as endive or escarole, are used in salads, soups, and cooked dishes. Chicory leaves are also used as a garnish or decorative element in culinary presentations. The roots of chicory can be roasted, ground, and brewed to make chicory coffee, which has a rich, slightly bitter flavour reminiscent of coffee.
Chicory has been used as a natural dye for textiles, producing colours ranging from yellow to red-brown. It is also used as a flavouring agent in food and beverages, including beer and liqueurs.
BENEFITS
– Chicory root is often roasted and ground to make a caffeine-free coffee substitute.
– Consumption of chicory may improve bowel regularity, reducing constipation.
– It may help improve insulin sensitivity and regulate blood sugar levels.
– Including chicory in the diet may support weight management efforts.
– Consuming chicory may help reduce inflammation, lower oxidative stress.
– Chicory may alleviate symptoms such as arthritis.
