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CHICKORY
(Cichorium intybus)
PROPAGATION: By seed. Perennial.
NEEDS: Full sun. Average soil. Peculiar to
sloping hillsides.
HARVEST: Root in fall. Leaves
fresh.
FLOWERS: Soft bright blue. July-August.
USES
MEDICINAL:
Decoction is used as a mild tonic.
Roots
dug in early spring are diuretic and laxative and
used for jaundice, skin eruptions and fevers.
Extract
is diuretic, lowers blood sugar, slightly sedative,
slightly laxative, and antibacterial.
Useful
in hepatitis and alcoholism (due to effect on
liver).
Bruised
leaves are used as a poultice for swellings,
inflammations and inflamed eyes.
CULINARY:
Leaves used fresh like spinach or in salad.
Flowers used raw in salads and for jelly.
Fall dug roots dried, roasted and ground for coffee.
Root can also be eaten raw or a tea
made from the cut, dried root.
COMMENT:
In Chinese medicine the dry oven-roasted roots or
those turned frequently in a wok are said to elevate 'yang'.
Root contains starch and choline (control of liver,
cholesterol, and metals).
High in Vitamin A.
RECIPES
COFFEE SUBSTITUTE #1
Dig roots midsummer to fall (best); scrub clean and slice; dry; roast the dried
roots in 225 degree oven till color of coffee; grind roasted roots.
COFFEE SUBSTITUTE #2
Combine dry roasted chickory and dandelion roots; use in coffee percolator for
beverage.
TEA
Steep 1 oz dry root in 1 pint of boiling water for 10 minutes; strain.
JELLY
Collect flowers; remove sepals and allow petals to steep in boiling hot water
for 24 hours; strain off liquid and measure; for each cup of liquid add 1 C.
sugar and 1 tsp orange juice; add 1 pkg pectin for each 4 C. liquid; add pectin
to liquid and bring to boil (see pkg. directions); add sugar and juice and cook
till slithers off spoon. (OR, make according to directions for jelly made
from juice)
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