Parts Used: Rhizome - rootstock and flowering herb
Active Compounds: Sugar, 58% inulin and an unnamed bitter element, vitamins, minerals
Background: Chicory was cultivated in ancient Egypt for its culinary and medicinal qualities, and is mentioned in ancient Greek literature. The leaves are similar to dandelion greens, and the root is dried, roasted and added to beverages. The French added it to coffee to subdue the stimulating effects of caffeine. Thomas Jefferson used the plant for ground cover, livestock fodder and salad greens. Chicory grows wild throughout North America, but was introduced in colonial times.
Applications: Tonic/Laxative/Diuretic.
Tonic: Tea and juice from the plant flowers and leaves are recommended for disorders of the digestive tract. Also induces bile production and frees gallstones.
Diuretic: Chicory increases the production of urine.
Laxative: Chicory aids in relieving constipation.
Other Uses: Chicory is know to treat Jaundice, disorders of the spleen, inflammations of the skin
Description: A perennial plant, Chicory is found in gardens and in the wild throughout Europe and the United States. The long taproot and stems contain a milk-like, bitter fluid, once thought to ease breast engorgement in nursing women. Reaching heights from 3 to 5 feet, the bristled, rigid branches have dandelion shaped leaves, bright blue ray flowers and tiny brown seeds. Blooms appear as early as March in temperate climates, and from June through October elsewhere. Root harvesting is recommended form March through May.
Chickory Dosage: Decoction: Bring ½ cup cold water and 1 teaspoon root or herb to a boil. Remove form heat. Drink up to 1½ cups of filtered liquid daily, 1 to 2 tablespoons per dose.
Juice: Combine 1 tablespoon of Chicory with water or milk and drink three times daily.
For educational purposes only This Chicory information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
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