chicory

Chicory and chicory are the names that a plant whose leaves are edible and which is also used to make infusions. The term comes from the Latin word cichorĭum, in turn derived from the Greek kichóreia.

It is important to mention that the term chicory is used to refer to different vegetables. Usually the notion is used to refer specifically to the common chicory, of scientific name Cichorium intybus.

The species Cichorium intybus is known as common chicory.

Chicory characteristics

Chicory is part of the family group of compound plants now that it has leaves simple and flowers that develop on the same receptacle. It grows wild in many regions and is also cultivated.

Native to Asia and the area of Mediterranean, chicory was already used by several ancient peoples thanks to its components and its properties. It has vitamins A, B and C and has minerals as phosphorus, iron, magnesium, and potassium.

Chicory is considered to contribute to digestion and it has diuretic and purifying effects. On the other hand, it is characterized by providing few calories.

How to consume

Chicory leaves can be eaten raw or cooked. The usual thing is that they are used raw in salads, since its somewhat crunchy texture is usually appreciated. If it is cooked, many times the stems of the plant are also used.

A particularity of chicory is its bitter taste, linked to the presence of a substance called intibine. With the passing of weather, it was found that the winter shoots have a milder taste by showing a lower concentration of intibin.

In addition to being eaten in salads, chicory can be used to prepare sauces, fillings and stews. On Liguria (Italy), meanwhile, it is common to include it in the mixture of herbs known as prebugiún or preboggion.

An infusion similar to coffee is prepared with the chicory root.

Chicory infusion

With chicory an infusion is prepared similar to coffee. What is done in this case is to dry, toast and crush its root.

This drink, sometimes referred to as chicory coffee, became popular during the time of the Spanish Civil War and in the postwar period. Given the difficulty in obtaining coffee beans, they began to use the estate of this plant.

An advantage of the infusion is that it lacks caffeine, which does not affect the generation of anxiety symptoms or loss of sleep. It also helps to maintain the intestinal flora.

Similar varieties and plants

As we already indicated lines above, different species they are usually called chicory. Some are a variety of common chicory, but others are different plants.

To Cichorium intybus var. Foliosum it is pointed out as red chicory or radicchio. It is easily recognizable by its purple toned buds. The Cichorium escarole, for its part, is mentioned as endive or endive.

We cannot fail to mention the bitter chicory, of scientific name Taraxacum officinale. Its link with common chicory is distant, although it is often used as replacement, both in salads and for the preparation of infusions.