Chicory

It is a perennial plant whose leaves are widely eaten as salad greens or as a cooked vegetable. The chicory, also called witloof, is cultivated in Europe and Asia. It ranges in height from 3 to 6 ft. and bears bright blue flower heads. The fleshy roots of the chicory are dried, ground and roasted to be used as a flavouring or adulterant to coffee.

When grown for its leaves, chicory seed is planted in spring in rows 15 to 18 inches apart. Just before cold weather, the roots are harvested and the tops are cut off about 2 inches above the crown. The roots may be placed in cold storage until they are used.

The chicory is botanically called as Cichorium intybus and belongs to the composite family. It is closely related to endive and is sometimes called French endive. It is a very rich source of vitamins A, B, C and G. It also contains minerals. Its drink as coffee is stimulant and envigorating. It increases stamina and vigour, vitality and strength.

Benefit and uses of Chicory.

• Chicory teas taken internally are believed to be effective in treating jaundice and liver problems.
• Tea made from roots or leaves appears to be useful for those with digestive problems.
• The young leaves can be used in salads, and the root can also be boiled and eaten like a vegetable.
• Cultivated plant in India is used as a tonic, and in diarrhea, enlargement of the spleen, fever and vomiting. Wild form is considered alexiteric, emmenagogue and tonic. The juice is said to be a folk remedy for cancer of the uterus and for tumors.
• The leaf, boiled with honey for a gargle is said to cure cancer of the mouth. The root, boiled in water is said to help cancer of the breast and face