Chicory, also called wild succory has the Latin name Cichorium intybus, and is a common roadside weed in the Great Lakes Area.
Chicory grows on untilled lands all through the norther hemisphere, on sandy and limey soils, particularly along roads and paths where stones have been dumped.
Chicory is a attractive perennial herb with a thick brownish taproot. The flowers are a attractive sky blue and appear on the tall stalks rising up to about 4-5 feet and blooming in mid summer.
Chicory leaves can be used starting in the spring for early salads, and the root of chicory can be dug and in the shortages of WWII was roasted and ground and used as a coffee substitute.
Chicory leaves are prety tasty in salads and are grown as salad greens in Europe while the fresh root can be dried and roasted to treat diabetes. The salad leaves from the chicory used in a decoction can be used to help clean the blood and gallbladder.
A decoction or tincture of chicory root can also be used as a drink to treat water retention.
Chicory has vitamins, A, C, P, and K as well as the minerals calcium, copper, iron, manganese, potassium and phosphorus and chlorophyll and assorted phytofactors as well.
Chicory has been used as a appetizer, for digestive ailments, as a diuretic, for hypoglecemia, as a vermifuge and as a remineralizing tonic.
A good springtime salad can be made of 15 chicory leaves, 5 endives, 10 black olives and garlic, olive oil and a lemon juice vinagrette. Wash the salad, chop the leaves finely, and sprinkle with the vinaigrette. Toss and garnish with the pitted olives. Serve the salad at the beginning of each meal for several days in a row to cleanse the gallbladder, soften the intestine and deacidify the blood.
Chicory grows on untilled lands all through the norther hemisphere, on sandy and limey soils, particularly along roads and paths where stones have been dumped.
Chicory is a attractive perennial herb with a thick brownish taproot. The flowers are a attractive sky blue and appear on the tall stalks rising up to about 4-5 feet and blooming in mid summer.
Chicory leaves can be used starting in the spring for early salads, and the root of chicory can be dug and in the shortages of WWII was roasted and ground and used as a coffee substitute.
Chicory leaves are prety tasty in salads and are grown as salad greens in Europe while the fresh root can be dried and roasted to treat diabetes. The salad leaves from the chicory used in a decoction can be used to help clean the blood and gallbladder.
A decoction or tincture of chicory root can also be used as a drink to treat water retention.
Chicory has vitamins, A, C, P, and K as well as the minerals calcium, copper, iron, manganese, potassium and phosphorus and chlorophyll and assorted phytofactors as well.
Chicory has been used as a appetizer, for digestive ailments, as a diuretic, for hypoglecemia, as a vermifuge and as a remineralizing tonic.
A good springtime salad can be made of 15 chicory leaves, 5 endives, 10 black olives and garlic, olive oil and a lemon juice vinagrette. Wash the salad, chop the leaves finely, and sprinkle with the vinaigrette. Toss and garnish with the pitted olives. Serve the salad at the beginning of each meal for several days in a row to cleanse the gallbladder, soften the intestine and deacidify the blood.
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