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    "title": {
        "rendered": "Chicory (Cichorium intybus var. foliosum)"
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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Chicory (Cichorium intybus var. foliosum)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Cichorium intybus var. foliosum<small>Asteraceae (daisy family), a cultivated variety of chicory<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The bleached sprouts<small>raw as a salad, steamed, baked or braised<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Crisp, slightly bitter<small>Mild inside, most bitter at the stem<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Belgium<small>\u201eWitloof\u201c - Flemish for \u201ewhite sheet\u201c<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Growth in the dark<small>Bitter substances and inulin<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">October to April<small>native from root forcing<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Chicory is a vegetable that never sees the sun: the shoots grow from stored roots in dark forcing rooms \u2013 which is why they remain white and tender. It provides what winter dishes often lack: fresh crispness, few calories, fiber, and the typical bitter compounds of chicory that stimulate the appetite. A down-to-earth winter vegetable \u2013 not a miracle cure, but a very good reason to eat salad in January.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The white sheet from the cellar<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/chicoree-cichorium-intybus-foliosum.jpg\" alt=\"Chicor\u00e9e-Kolben auf einem Holzbrett\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">Chicory is a discovery from the shadows: Legend has it that around 1850, forgotten chicory roots sprouted delicate, white shoots in a Brussels cellar.<\/p>\n<p class=\"ea-drop\">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.<\/p>\n<p>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 \u2013 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.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What chicory does for you<\/h2>\n<p class=\"ea-drop\">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. <strong>Dietary fiber<\/strong>, approximately 210 mg <strong>potassium<\/strong> and about 37 \u00b5g <strong>Folate<\/strong>.<\/p>\n<p>He owes his character to the <strong>bitter substances<\/strong>: Sesquiterpene lactones such as <strong>Lactucin<\/strong> and <strong>Lactucopicrin<\/strong> (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 \u2013 however, there are no clinical studies on chicory as a vegetable for this purpose.<\/p>\n<p>Chicory is one of the plants that <strong>Inulin<\/strong> Chicory produces inulin \u2013 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.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 17 kcal<\/b><span>per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 3 g<\/b><span>Dietary fiber per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approximately 21 days<\/b><span>The driving continues in the dark<\/span><\/div>\n<div class=\"ea-zahl\"><b>up to 8 months<\/b><span>The roots can be stored in a cool place.<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in chicory<\/h2>\n<p>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.<\/p>\n<p>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 \u2013 chicory should therefore be wrapped in paper or stored in the dark, in the vegetable drawer of the refrigerator.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes chicory stronger<\/h2>\n<p>Bitter loves sweet, sour and fatty - that&#039;s how chicory becomes a well-rounded winter salad.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">sweetness<\/span><\/p>\n<div class=\"mit\">with <i>Orange or tangerine<\/i><\/div>\n<p>Reduces bitterness, provides vitamin C.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fruit<\/span><\/p>\n<div class=\"mit\">with <i>Apple &amp; Pear<\/i><\/div>\n<p>Fruity and fresh in salads.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">nuts<\/span><\/p>\n<div class=\"mit\">with <i>walnuts<\/i><\/div>\n<p>Omega-3 and bite.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Cheese<\/span><\/p>\n<div class=\"mit\">with <i>Blue cheese or goat cheese<\/i><\/div>\n<p>The classic from Belgium.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">with <i>Olive oil or butter<\/i><\/div>\n<p>It rounds off, carries the carotenoids.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">acid<\/span><\/p>\n<div class=\"mit\">with <i>Mustard and honey dressing<\/i><\/div>\n<p>It maintains the balance.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Light<\/span><\/p>\n<div class=\"mit\">not <i>open in the daylight<\/i> store<\/div>\n<p>Turns green and bitter.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Water<\/span><\/p>\n<div class=\"mit\">not <i>soak for a long time<\/i><\/div>\n<p>It becomes limp and loses nutrients.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">stalk<\/span><\/p>\n<div class=\"mit\">not <i>eat all the food<\/i>, if it should be mild<\/div>\n<p>The bitter core protrudes in a wedge shape.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Knife<\/span><\/p>\n<div class=\"mit\">not <i>hours of pre-cutting<\/i><\/div>\n<p>Cut edges turn brown.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">allergy<\/span><\/p>\n<div class=\"mit\">not at <i>Asteraceae allergy<\/i><\/div>\n<p>Cross-reactions are possible.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Expectation<\/span><\/p>\n<div class=\"mit\">not as <i>Inulin treatment<\/i><\/div>\n<p>Inulin is found primarily in the root.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where he belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Chicory and orange salad<\/span><span class=\"w\">With walnuts and honey-mustard dressing.<\/span><\/li>\n<li><span class=\"g\">Baked chicory<\/span><span class=\"w\">Belgian style with ham and cheese sauce.<\/span><\/li>\n<li><span class=\"g\">Chicory boats<\/span><span class=\"w\">Individual leaves filled with cream cheese.<\/span><\/li>\n<li><span class=\"g\">Braised chicory<\/span><span class=\"w\">Caramelized in butter with a little sugar.<\/span><\/li>\n<li><span class=\"g\">Winter salad<\/span><span class=\"w\">With lamb&#039;s lettuce, apple and radicchio.<\/span><\/li>\n<li><span class=\"g\">Grilled chicory<\/span><span class=\"w\">Halved, with olive oil.<\/span><\/li>\n<li><span class=\"g\">Chicory gratin<\/span><span class=\"w\">With potatoes.<\/span><\/li>\n<li><span class=\"g\">Raw food platter<\/span><span class=\"w\">Leaves as dipping spoons.<\/span><\/li>\n<li><span class=\"g\">Chicory with pear<\/span><span class=\"w\">And blue cheese.<\/span><\/li>\n<li><span class=\"g\">pasta<\/span><span class=\"w\">With chicory, lemon and Parmesan cheese.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Cut out the core at the bottom in a cone shape \u2013 this removes the bitter core and makes the leaves easy to separate. For salads, cut just before eating and drizzle with lemon juice to keep the cut surfaces light in color.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>A bitter appetizer to whet the appetite<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Chicory and orange appetizer<\/h3>\n<ol>\n<li>Wash 1 head of chicory, cut out only half of the bitter core - a little bitterness is desirable here.<\/li>\n<li>Cut the leaves into strips and mix with the segments of an orange.<\/li>\n<li>Add 1 teaspoon of olive oil, a little lemon juice and a pinch of salt.<\/li>\n<li>Eat slowly and chew thoroughly about 15 minutes before the main course.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>Traditionally served as a bitter appetizer for poor appetite and bloating after heavy winter meals. The bitter compounds stimulate the flow of saliva and gastric juices via the tongue. This use is based on anecdotal evidence; there are no clinical studies on chicory.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>A small portion before the main meal. If you have gallstones, stomach ulcers, or heartburn, choose milder varieties without the stem and consult a doctor if symptoms persist.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Chicory is not described in classical Ayurveda, but the related chicory (Kasni) is: it is considered bitter and cooling. According to current classification, chicory calms Pitta and Kapha; for Vata, it is better steamed or with oil and something sweet.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>Chicory plays no role in classical Traditional Chinese Medicine (TCM). Western TCM dietary theory classifies it as bitter and cooling: it is said to clear heat from the liver and gallbladder and eliminate dampness. For coldness in the stomach, it is best eaten warm, braised, or baked.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Allergy:<\/strong> Chicory is a member of the daisy family - cross-reactions are possible in case of allergy to mugwort, chamomile or arnica.<\/li>\n<li><strong>Bile:<\/strong> Bitter substances stimulate bile flow; if you have gallstones, consume only in normal kitchen quantities and consult a doctor if you experience discomfort.<\/li>\n<li><strong>Irritable bowel syndrome:<\/strong> Fructans like inulin can cause bloating - start with small amounts.<\/li>\n<li><strong>Skin contact:<\/strong> People who clean a lot of chicory for work rarely develop contact dermatitis - gloves help.<\/li>\n<li><strong>Storage:<\/strong> Green, soft, or brown-spotted heads are old and taste significantly more bitter.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/wegwarte-cichorium-intybus\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Chicory<\/span><span class=\"d\">The wild ancestral form.<\/span><\/a><a href=\"\/en\/wiki-archiv\/radicchio-cichorium-intybus-rubifolium\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Radicchio<\/span><span class=\"d\">The red brother.<\/span><\/a><a href=\"\/en\/wiki-archiv\/endivie-cichorium-endivia\/\"><span class=\"art\">Archive<\/span><span class=\"n\">endive<\/span><span class=\"d\">The other chicory.<\/span><\/a><a href=\"\/en\/wiki-archiv\/orange-citrus-sinensis\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Orange<\/span><span class=\"d\">The classic salad partner.<\/span><\/a><a href=\"\/en\/wiki-archiv\/walnuss-juglans-regia\/\"><span class=\"art\">Archive<\/span><span class=\"n\">walnut<\/span><span class=\"d\">For the winter salad.<\/span><\/a><a href=\"\/en\/product\/bitterstoff-tropfen\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Bitter drops<\/span><span class=\"d\">A real pain when you&#039;re on the go.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>USDA FoodData Central: <em>Chicory, witloof, raw<\/em>.<\/li>\n<li>Street RA, Sidana J, Prinsloo G. <em>Cichorium intybus: Traditional Uses, Phytochemistry, Pharmacology, and Toxicology.<\/em> Evidence-Based Complementary and Alternative Medicine 2013; 2013: 579319.<\/li>\n<li>Roberto-Flood MB. <em>Inulin-type fructans: functional food ingredients.<\/em> Journal of Nutrition 2007; 137(11 Suppl): 2493S\u20132502S.<\/li>\n<li>EFSA NDA Panel. <em>Scientific Opinion on the substantiation of a health claim related to \u201enative chicory inulin\u201c and maintenance of normal defecation by increasing stool frequency.<\/em> EFSA Journal 2015; 13(1): 3951.<\/li>\n<li>Federal Centre for Nutrition (BZfE): <em>Chicory - healthy nutrients from the darkroom.<\/em> Press release, 2025.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Chicor\u00e9e (Cichorium intybus var. foliosum) Botanischer Name Cichorium intybus var. foliosumKorbbl\u00fctler (Asteraceae), eine Zuchtform der Wegwarte Verwendet wird Die gebleichten Sprosseroh als Salat, ged\u00fcnstet, \u00fcberbacken oder geschmort Geschmack Knackig, leicht bitterinnen mild, am Strunk am bittersten Herkunft Belgien\u201eWitloof\u201c - fl\u00e4misch f\u00fcr \u201ewei\u00dfes Blatt\u201c Bekannt f\u00fcr Wachstum im DunkelnBitterstoffe und Inulin Saison Oktober bis Aprilheimisch aus<\/p>",
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