Chicory – magical blue flower
Chicory, or Cichorium intybus, is a plant with blue flowers that grows as garden plant or as a wild herb. Doctors have known about it since first century BC.
Although it has broad medicinal uses, Chicory is often used as an additive in foods.
The leaves of the plant, as well as other part of the plant can be added to a salad or served on their own, and the root can be crushed and roasted. It is often added to coffee in Europe and the United States.
Chicory is a great complement to coffee. However, studies have showed that lactucin and lactucopicrin (both substances in the chicory that give the bitter taste) can have adverse effects on the temporary ‘high’ of caffeine because it has a sedative effect on the central nervous system.
The leaves of chicory are used as a coating to treat skin inflammation and swelling.
Orally it is used for:
-Accelerated heartbeat caused by caffeine
-Problems with spleen
-Gastritis and other problems with digestion
Externally it is used for:
Tea: 1 teaspoon dried herb or root, left to boil in a half cup of water then strained. Drink 200 to 350 ml per day for jaundice, pains in the intestines, gallstones and gastritis.
With food: Squeeze 1 teaspoon of juice from the stalk of chicory and drink it with milk or water, three times a day. Fresh herbs can be eaten as a salad or as an addition to the meal.