Chicory: a handful of wellness from the fields

Chicory (Cichorium intybus) is a perennial herbaceous plant that grows spontaneously throughout our territory.

Belonging to the Asteraceae family, it generally blooms from May to September up to 1200 meters in altitude, in grassy places, meadows, and along roadsides.

Its name, Cichorium, seems to derive from the Greek Kikora, which means “to go through fields.”

Thanks to its spontaneous origin and the simplicity of harvesting, it has been given numerous regional-local names such as: Field chicory, Craver, Gianchetti, Radecc d´campagna, Radicciùn, Scùe, Sicòria, Zucoria, Cicòre.

There are numerous cultivated varieties in the world that, even if adapted to different environments and consumption needs, are all “relatives” of the progenitor Cichorium. Among the most well-known are Belgian endive, Catalonia chicory, and Sugarloaf.

Its historical use as a medicine is documented by treaties dating back to the Egyptian era. The Ebers Papyrus dated 1550 BC mentioned chicory as a fundamental ingredient in remedies active on gastrointestinal functions. Horace in the 1st century recommended its dietary consumption along with Mallow (Malva sylvestris) as an aid to intestinal functions.

The aerial part of the plant (leaves) is used in cooking as an ingredient in numerous soups and stews or as a side dish, along with legumes and other vegetables.

Its bitter taste is due to the presence of chicoric acid, which, along with chicorin, represents one of the main components of this medicinal herb.

Chicory is also very rich in vitamins (A, B, C, P, and K) and trace elements such as calcium, zinc, copper, and potassium.

The root, usually harvested in autumn, is the part used for numerous clinical and therapeutic purposes. Until the first half of the last century, the root of Cichorium intybus together with the root of Dandelion (Taraxacum officinale) was dried and roasted to prepare a coffee-like beverage.

Today, inulin is extracted from the root, a substance used by the food industry as a thickener and additive.

Furthermore, this substance has a valid laxative action thanks to its ability to induce an increase in fecal mass. This simple sugar, in fact, by attracting water into the intestinal lumen, promotes the formation of feces and, at the same time, induces a sense of satiety; an additional property exploited in medicine for heavily overweight subjects.

The entire Chicory plant is a true resource of active substances on the gastrointestinal tract and liver such as chicoric acid and cichoresic acid; which have demonstrated antioxidant properties on the epithelium of the colon-rectum, stimulating the growth of beneficial bacterial flora, to the detriment of pathogenic bacteria.

At the hepatic level, Chicory has a protein tonic-detoxifying and antioxidant action.

The non-toxicity and safety of use make this wild plant an excellent ingredient in numerous preparations such as supplements, laxatives, syrups, and juices. Even Flower Therapy exploits its beneficial properties by using it in Bach flowers precisely under the name Chicory.

In Phytotherapy, it is often used in decoctions with other plants with synergistic-detoxifying action such as Burdock (Arctium lappa) and Fumitory (Fumaria officinalis).

A nice cup of tea based on Cichorium intybus away from meals can only restore vigor to our tired organism, so…happy purification!

MICHELA CLEMENTE