Chicory (Cichorium intybus var. foliosum)

OriginThe white sheet from the cellar

Chicory is a discovery from the shadows: Legend has it that around 1850, forgotten chicory roots sprouted delicate, white shoots in a Brussels cellar.

Chicory is descended from the common chicory, which blooms blue along roadsides in our region. Two cultivated forms have been developed from it: root chicory, whose roasted root long served as a coffee substitute, and salad chicory with leaf forms such as radicchio, sugarloaf chicory, and, of course, chicory.

Cultivation still takes place in two stages: Sowing occurs in spring, and in autumn the fleshy beets are harvested and stored in cool conditions without their leaves – for up to eight months, according to the Federal Centre for Nutrition. As needed, they are moved to dark forcing rooms, usually in hydroponic systems, where they develop firm, white heads with yellow tips in about three weeks. Domestically grown beets are available from October until spring.

To useWhat chicory does for you

Chicory is about 95 percent water and, according to the USDA, provides only about 17 kcal per 100 g. However, it does provide a good 3 g of vitamin D. Dietary fiber, approximately 210 mg potassium and about 37 µg Folate.

He owes his character to the bitter substances: Sesquiterpene lactones such as Lactucin and Lactucopicrin (formerly called intybin), plus chicory and chlorogenic acid. Bitter substances stimulate the flow of saliva and gastric juices via the taste receptors. Commission E has traditionally given a positive assessment to the related chicory for loss of appetite and mild digestive problems – however, there are no clinical studies on chicory as a vegetable for this purpose.

Chicory is one of the plants that Inulin Chicory produces inulin – a soluble fiber that feeds bifidobacteria in the large intestine. However, most inulin is found in the root, from which it is industrially extracted; the EFSA has confirmed that a daily intake of at least 12 g of native chicory inulin leads to more frequent bowel movements. Such amounts cannot be achieved with the leaves.

IngredientsThis is what's in chicory

Chicory contains bitter substances from the group of sesquiterpene lactones (lactucin, 8-deoxylactucin, lactucopicrin), phenolic acids such as chicory acid (dicaffeoyltartaric acid), chlorogenic acid and caffeic acid, flavonoids such as kaempferol and quercetin glycosides, dietary fiber including smaller amounts of inulin, as well as potassium, folate, calcium, provitamin A and some vitamin C.

The bitter compounds are mainly found in the core and the lower, firm part of the leaves. Light causes the heads to turn green and become more bitter – chicory should therefore be wrapped in paper or stored in the dark, in the vegetable drawer of the refrigerator.

Enhanced combinationsWhat makes chicory stronger

Bitter loves sweet, sour and fatty - that's how chicory becomes a well-rounded winter salad.

What contradicts itselfIt's best to avoid these combinations.

In the kitchenWhere he belongs

• Chicory and orange saladWith walnuts and honey-mustard dressing.
• Baked chicoryBelgian style with ham and cheese sauce.
• Chicory boatsIndividual leaves filled with cream cheese.
• Braised chicoryCaramelized in butter with a little sugar.
• Winter saladMit Vogerlsalat, Apfel und Radicchio.
• Grilled chicoryHalved, with olive oil.
• Chicory gratinMit Erdäpfel.
• Raw food platterLeaves as dipping spoons.
• Chicory with pearAnd blue cheese.
• pastaWith chicory, lemon and Parmesan cheese.

As a home remedyA bitter appetizer to whet the appetite

Ayurveda & TCMWhat the old systems say

Warning noticesWhen you should be careful

This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.

Related to the topicRead on and cook along!

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