In the wild, chicory grows in places with a warm, mild climate where there is plenty of moisture. Only two kinds of chicory are cultivated — common chicory and salad chicory.
Salad chicory is eaten in the form of leaves and roots. Chicory leaves can be used to make
salads
, and also quite good
side dishes
for meat and fish dishes.
Dried chicory root contains about 75 percent inulin. That's exactly what makes chicory such a valuable product for lovers and admirers of
coffee
. Chicory — or, more precisely, chicory root — is used as a coffee substitute. What's more, if the chicory root is dried first and then roasted, it can be added to coffee as a flavor enhancer.
Chicory leaves (salad chicory) are used very actively in Mediterranean cuisine, where they're added to various salads. Chicory leaves contain a large amount of vitamins A and K.
It is the root of common chicory that's used as a coffee substitute. It has a lot of inulin. Besides that, common chicory root contains fructose, thiamine, vitamin C, riboflavin and carotene.
Chicory is also used in medicine. In particular, its milky juice contains a certain substance that improves the appetite. Drinks made from chicory have excellent astringent and antibacterial properties. Chicory improves digestion and has a beneficial effect on the whole digestive system. A chicory tincture also has a calming effect, is good for the heart and removes excess bile from the body.
There is information that chicory is toxic to some degree.
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