Chicory

Chicory or Cichorium intybus, is a perennial plant which has been used as the substitute for coffee or tea throughout the history. Chicory is also alternatively known as succory, witloof, Belgian endive.  French call it “chicoree”; Italians call it “cicoria”, or “radicchio”, Germans call it ""zichorie"", ""indivia"", ""hindlauf"" and Spaniards call it “achicoria”. The root of this bushy plant resembles to that of the tap-root of the dandelion. Varieties of Chicory plants are cultivated for chicons or roots and salad leaves. The dried, roasted roots serve as the substitute for the coffee. It is said that most of the coffee producers nowadays substitute chicory in place of the caffeine. The chicory content in a coffee cup can vary from 30-50%.  The chicory is soluble than coffee, which means only less amount of the chicory is to be used while brewing the coffee. Addition of ground roasted chicory to coffee not only reduces the caffeine content in a coffee cup but also reduces the total cost on a cup of coffee. Chicory is also grown as the fodder for livestock.

 


Chicory is an herbaceous plant which yields white, blue and lavender flowers.  The chicory grows as a wild plant on the roadside of North America, Australia, and Europe. The chicory is also known as curly endive (Cichorium endivia) in France and America.

 


History
Chicory is one of the earliest mention plants in the history. Its history was traced to back to times of Egyptian Pharoahs. Quintus wrote great deal about chicory, he famously wrote ""Me pascunt olivae, me cichorea, me malvae"" (""As for me, olives, endives, and mallows provide sustenance""). Quintus Horatius Flacccus (who lived between 65 BC- 8 BC) was the leading Roman poet who lived during the times of Augustus.  It is believed that medieval European monks cultivated chicory as a coffee adulterant. They believed that chicory added liveliness to the coffee. Lord Monboddo (1779) described that the chicory was cultivated as pot herb in France and was famously known as “chicoree”. In Napoleonic France chicory was used as an adulterant in coffee. This chicory essence was sold in UK and US during the late 19th century. Due to excess use of chicory as adulterant, the British passed law in 1832 forbidding is excess use. But soon British amended the laws in 1840 to accommodate the needs of the chicory lovers who found it irresistible. Chicory is also mentioned in the ancient sericulture texts. It is believed that chicory served as the caretaker of the silk worms.

 


Probably Americans are the biggest users of chicory because they have used it as coffee substitute since long time. It is recorded that the city of New Orleans were second largest exporters of coffee in 1840’s.

 


Over the eras Romans have mastered the techniques of churning out chicory recipes. Chicory was normally added to the food to increase its spiciness and liveliness.

 


Cuisines Commonly Making Chicory Recipes
Chicory is commonly used in Italian, French, Belgian, Country and Cajun cuisines. 

 

Culinary Uses of Chicory
The young and fresh chicory leaves are added into green salad. Blanched chicory imparts cool crispiness and appetizing bitterness to green salad. Chicory leaves are also used as boats for holding salsa, dips and salads. Chicory is roasted and grounded and used in the preparation of an interesting beverage. 

 

  • Chicory Recipes
    Braised chicory with orange and scallops: The braised chicory is cooked with orange juice and chicken stock and served with scallops.


  

  • Sautéed chicory: Chicory is cooked with garlic cloves, red-pepper flakes and olive oil.


  

  • Gratin of Chicory with Roquefort and Figs: Chicory is combined with blue cheese and creamy mixture to prepare this classic French salad.



  

  • Grilled Chicory with Tuna and Salsa Verde: The seared tuna is served with salsa and griddled chicory.


  

  • Chicory, blue cheese, pecan and cranberry salad: Chicory is combined with pecans, blue cheese, cranberries and salad leaves. The dressing of white wine vinegar, Dijon mustard and walnut oil is used for the dressing. 

 


Health and Nutritive Value of Chicory
The chicory has high water content and omega-3 fatty acids and omega-6 fatty acids. Other than that traces of Vitamin E, Vitamin K, Niacin, Vitamin E (Alpha Tocopherol) , Niacin, Folate, Pantothenic acid, choline are also found. The chicory is also rich source of Vitamin A and Vitamin C. The traces of minerals like Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Manganese, and Selenium are also found in chicory. Chicory is used in preparation of medicines for curing acne, heart problems, asthenia, splenic, depressions, dermatosis, hydropsis and many more.

 

It is always recommend using gloves while using chicory because it may bring some sort of skin irritations. Pregnant and nursing women should consult their physician before using chicory.

 


Buying and Storing of Chicory
Chicories with pale heads should be purchased because the green ones will be bitterer. Lingering bitterness of chicory can be reduced by blanching the chicory and pouring boiled water of it. Powdered chicory is purchased and stored in air-tight containers and stored in cupboard to save from humidity and heat.