Useful information

Chicory - blue eyes

If you happen to be in the field, you will certainly pay attention to the pretty bright blue flowers that are found here and there, but more often on the sides of the road, sitting on rather high, rigid stems. This is common chicory (Cichorium intybus), which is widespread in Europe and Siberia.

Common chicory (Cichorium intybus)Common chicory (Cichorium intybus)

It is a perennial plant, in the wild it usually grows as a weed in fallow lands, fields and wastelands. In the first year of life, chicory forms a rosette of leaves and a conical yellowish-white root vegetable, which is used, by roasting and grinding, as a coffee substitute or as an additive to it. In the second year, peduncles, flowers and seeds appear. It blooms during the hay season: blue flowers open during the day and attract the scent of bees.

In addition to the wild form, there are also two cultivated varieties of the plant. Root chicory, which has a beet-like main root, also used as a coffee substitute, has been cultivated in Europe since the early 18th century. Nowadays, it is rarely grown. The second variety, leaf chicory, is mainly cultivated in Belgium and Holland, but gradually penetrates into Russia.

Chicory root

From the middle of the 18th century, chicory began to be dug up and subjected to winter forcing in the dark. The pale shoots that developed at the same time were a favorite vegetable, especially in France. Modern chicory - a descendant of these forms - appeared about 120 years ago in the vicinity of Brussels, but is now grown in most European countries. The cultivation of chicory requires a special technique. Plants that have grown after spring sowing are dug up in the fall; after that, the rosette leaves are cut off down to the central leaves. Such plants are stored under certain conditions. They can then be distilled throughout the winter. After 3-4 weeks, elongated, oblong-elliptical, pale sprouts are formed, which are rosettes of dense leaves that can be cut off. In vegetable gardens, different methods of forcing are used. The resulting chicory is rich in vitamins, carbohydrates and is a winter vegetable. It can be eaten fresh, like a head salad, or dried or boiled. The sliced ​​sprouts are soaked, which allows you to largely get rid of the bitter substances they contain.

Chicory, distillationChicory, distillation

In our country, chicory is grown mainly in the Ivanovo and Yaroslavl regions as a valuable raw material (root crops) for coffee drinks. Root vegetables can be used in salads and vinaigrettes. Chicory stewed in vegetable or butter is used as a side dish for potato and meat dishes. In any form, it gives food a piquant taste.

Recipes with chicory:

  • Chicory leaf salad with sea buckthorn oil and cottage cheese
  • Chicory coffee

Growing chicory root

The agricultural technique of chicory is the same as that of other root plants. It is grown in the second year after the introduction of manure. Sowed in early spring with multi-line ribbons. The distance between the rows in the ribbon is 30 cm, between the plants in the row is 8–10 cm. In the non-chernozem belt they are harvested at the end of September. The keeping quality of root crops is better than that of carrots.

Common chicory, roots

 

Medicinal properties of chicory

Since ancient times, wild chicory has been highly valued by doctors as a versatile remedy. The roots and leaves of the plant contain a large amount of the polysaccharide inulin, the glycoside intibin, which gives them a specific bitter taste, vitamins (A, C, B2, PP), tannins, organic acids, resins, and minerals. Coumarin glycosides are found in flowers.

Inulin and fructose caramelize when the roots are roasted, which gives a characteristic aroma to chicory drinks. Such drinks have antimicrobial and astringent effects, improve the functional state of the digestive system. There is no better coffee substitute for hypertensive patients. Chicory not only replaces this popular drink, but also complements its effect: it gives vigor in the morning, improves metabolism, and relieves insomnia.In clinical trials, positive results were obtained in the treatment of diabetes mellitus with an extract from the roots: there was an improvement in the well-being of patients in the initial stage of the disease, a partial decrease in the sugar content in urine in advanced cases.

Infusion of herbs has a bitter taste, it is prescribed as bitterness to increase appetite and enhance the activity of the digestive glands. Chicory is used for gastritis with high acidity, enterocolitis and chronic constipation. An infusion of herbs (or a decoction of the root) is used both as a diuretic for kidney and bladder diseases, for gout, and as a moderately acting choleretic agent for liver diseases (hepatitis, gallstone disease, cirrhosis).

Common chicory (Cichorium intybus)

Inflorescence inflorescence has a calming effect on the central nervous system and improves heart function. A decoction of chicory roots and herbs is widely used for hysteria, general loss of strength, with increased sweating, spleen diseases, hemorrhoids, and as a means of normalizing blood composition.

Proceeding from the fact that the plant improves metabolism and enhances digestion, it is possible that its suppressive effect on malignant cell growth is manifested.

The herb infusion is recommended externally as a lotion for skin diseases: furunculosis, acne, diathesis and eczema, as well as for washing purulent wounds.

In wild chicory, young leaves can also be used; for this, they are covered with straw or paper immediately after the snow melts. Deprived of light, the leaves turn white, delicate. They are used immediately or after regrowth. They are good as a diet salad for diabetes (as well as cultivated chicory). In such a salad, you can add green onions, dill, parsley, cabbage, green peas, season with sour cream or mayonnaise. Stew young shoots and chicory leaves with potatoes, cabbage, carrots.

During flowering (June-August), chicory coarsens and can only be harvested for medicinal purposes. The roots are dug up in September-October or early spring, washed in cold water, cut and placed in a cool oven or oven at a temperature of 80–90 ° C.

Chicory root recipes:

  • Pour 1 tablespoon of herbs with 1 glass of boiling water, leave for 30 minutes, drain. Take half a glass 2 times a day 30 minutes before meals to improve the function of the gastrointestinal tract.
  • Pour 1 teaspoon of ground roots with 1 glass of water, heat to a boil, simmer for 10 minutes, leave for 30 minutes, cool and drain. Drink half a glass 2 times a day before meals.

"Ural gardener", No. 15, 2019

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