Common Chicory

Common Chicory
Cichorium intybus L.
Asteraceae Family

Description of Chicory

Common chicory is a perennial herbaceous plant, biennial in cultivation (var. radicosum), containing latex vessels with orange thick milky sap in all organs, with a long, up to 4.9 ft (1.5 m), taproot, fleshy, multi-headed, woody, strongly branching in wild plants, unbranched in cultivated forms, more fleshy and thickened, similar to vegetable root crops, spindle-shaped root.
Stem one or several, more or less spreading-branched in the upper part, height 8–59 in (20-150 cm), grooved, rough-glandular-pubescent with rare hairs or glabrous.
In the first year, basal leaves form a rosette; they are short-petiolate, lyrate, obovate-lanceolate, long-elliptical, pinnately incised.
Stem leaves alternate, sessile, semi-amplexicaul with broad base, oblong or lanceolate in outline, from strigose pinnately incised to acutely toothed, with auricles at base; upper ones lanceolate, entire; leaves diminish towards the apex.
Flowers bisexual, large, all ligulate, corollas blue, rarely pink, whitish, ligules of marginal flowers larger than inner, gathered in inflorescences baskets 1.2–1.6 in (3-4 cm) in diameter, solitary on short peduncles at branch ends, or clustered 2-3 in leaf axils, involucre two-rowed, its leaflets with glandular cilia on edges; inflorescences open in morning at 4-5 am, at noon 2-3 pm, close, turn following the sun and only in rainy weather remain open longer than usual.
Fruit three-five-angled, oblong achene, length 0.08–0.12 in (2-3 mm), light brown color, with pappus of small fused scales resembling a "crown" of short hairs, and insignificant pubescence.
Blooms from June to October.
Fruits ripen in August–September.
There are varieties: with thick root (var. radicosum), leaf or salad (var. foliosum), which is grown in winter in cellars or greenhouses in sand without light access to obtain crisp, slightly bitter, light yellow sprouts, in Italy, Switzerland for salad grown "Cicoria di Treviso" with decorative red leaves.

 

Distribution and Ecology of Chicory

Hemicryptophyte. Common chicory is widely distributed in temperate and subtropical regions of Eurasia, including the European part of Russia, Caucasus, Western and Eastern Siberia (up to Altai), Central Asia, Western Europe, Mediterranean and North Africa. As an introduced plant found in North America, Australia and South Africa. In Russia, chicory grows everywhere, especially in central, southern and western regions, including Krasnodar Krai, Rostov Oblast, Volga region and southern Siberia.
Chicory prefers open, well-lit areas, but can grow in light shade. It occurs as a weed in fields, crops, gardens, along roads, wastelands, grassy slopes, river banks, steppe ditches and dry meadows. Prefers moderately moist or dry soils with neutral or slightly alkaline reaction (pH 6.0–7.5), often grows on calcareous or loamy soils. In mountainous areas rare, at altitudes up to 4921 ft (1500 m), and usually does not form dense thickets, preferring small groups or solitary plants.
Ecologically, chicory plays an important role as a honey plant, providing nectar and pollen for bees and other pollinators, especially from June to October. Its deep root system contributes to soil loosening and erosion prevention on slopes. Chicory is drought-resistant but sensitive to severe waterlogging and swampy soils. In agriculture, cultivated forms (var. radicosum, var. foliosum) are grown on fertile, well-drained soils with regular watering and organic fertilizers. The plant propagates by seeds and vegetatively (in cultivated forms through root division), ensuring high adaptability.
Chicory is often used in crop rotation as it improves soil structure and reduces some soil pathogens. However, as a weed it can compete with crops, requiring control in fields.

 

Raw Materials from Chicory

Herb of chicory (flowering tops) — herba Cichorii, inflorescences, roots — radix Cichorii, inulin.
Roots collected in September–October and early spring, dug with shovels or plowed under in denser stands. Selected by hand, shake off soil, cut off aerial parts with knives and wash in cold water. Thick roots cut lengthwise, long ones crosswise into pieces. Dry in shade or dryers, ovens at 122°F (50°C), spreading thin layer (1.2–1.6 in or 3-4 cm) on grids. Yield up to 25%. Raw material consists of whole and cut, strongly wrinkled roots, brownish-gray outside, white or yellowish inside.
No odor. Bitter taste.
Packed in linen-jute and paper bags.
Stored in dry, cool, well-ventilated rooms on racks or shelves.
Inulin used as raw material for fructose production.
Herb collected during flowering, cutting flowering stem tops 11.8 in (30 cm) long. Dry in air in shade or well-ventilated rooms, spreading thin layer or in dryers at up to 104°F (40°C). Yield up to 29%. Cut herb stored in boxes lined with paper.
Also collect whole plant with root during flowering.

 

Chemical Composition of Chicory

Milky sap contains: bitter substances — (sesquiterpene lactones lactucin, lactucopicrin) and others, also taraxasterol.
In root: up to 40% inulin (in cultivated form up to 65%), easily soluble in hot and hardly in cold water, 2-3% sugars (fructose up to 9.5%, levulose up to 20%, pentosans up to 6.5%), glycoside intibin of bitter taste (up to 0.2%), up to 15.8 mg% ascorbic acid, thiamine, vitamin A, choline, bitterness, resins, 0.6% fat, potassium salts.
Leaves (herb) contain: lactones, triterpenes, inulin, ascorbic acid, chicoric acid.
Flowers contain: coumarin glycoside cichoriin, which upon hydrolysis splits into esculetin and glucose.
In seeds — inulin, fatty oil, pyrocatechin aldehyde.

 

Uses and Benefits of Chicory

Inulin improves metabolism.
Bitterness improves appetite.
Infusion and decoction of chicory have bitter taste, so usually sweetened before use.
Decoction or infusion of root have sedative, metabolism-enhancing, appetite-increasing, digestion-promoting, choleretic, antimicrobial, astringent, blood sugar and cholesterol lowering, heart function improving effects; used for loss of strength, dyspepsia, gastritis, stomach pains, jaundice, liver cirrhosis, gallstones, kidney diseases as diuretic, hysteria, hypochondria, diabetes, spleen enlargement and tumors, as blood composition improving agent, constipation, gout, joint diseases, muscle pains.
Externally — for eczema, chickenpox, tumors, old wounds in form of rubbings with alcohol tincture and washings with root decoction, for this soak fabric pieces in decoction and apply to eczematous areas until clean red epidermis surface remains without inflammation signs.
Flower infusion used for neuroses as sedative and for heart weakness.
Herb infusion used for poultices in furunculosis, eczema, purulent wounds.
Juice and pulp from aerial parts used in treating dry and wet eczemas, various skin rashes, acne, furunculosis.
Added to collections for treating spleen, pancreas diseases.
In treating liver and biliary tract diseases used with immortelle, St. John's wort, shepherd's purse, corn stigmas, betony.

 

Precautions for Using Chicory

Chicory should be used cautiously with increased gastric juice acidity, as bitters (lactucin, intibin) may stimulate gastric secretion, exacerbating gastritis or ulcer symptoms. Prolonged use in large doses may irritate gastrointestinal mucosa. Persons allergic to Asteraceae plants (e.g., chamomile, dandelion) should start with small doses to avoid allergic reactions. External use of decoctions or infusions on skin requires preliminary testing on small area to exclude irritation.

 

Contraindications for Using Chicory

Intake contraindicated in gastric and duodenal ulcers, acute gastritis with high acidity, severe liver diseases (e.g., acute hepatitis), varicose veins, hemorrhoids, and individual intolerance. Pregnant and breastfeeding women should consult doctor before use due to possible stimulating effect on digestion and circulation.

 

Medicinal Recipes with Chicory

1. Juice of fresh leaves for anemia treatment. Mix 0.51 oz (15 ml) fresh leaf juice with 3.4 oz (100 ml) milk, take 3–4 times daily for 4–6 weeks for anemia and scurvy.
   
2. Compress for panaritium. Crush fresh leaves, apply to affected area 2 times daily, fix with bandage, until inflammation reduces.
   
3. Herb infusion for digestion improvement. Steep 1 tbsp chopped herb in 8.5 oz (250 ml) boiling water for 30 min, strain. Take 3.4 oz (100 ml) 2 times daily 30 min before meals for gastritis or dyspepsia.
   
4. Infusion for gastritis treatment. Steep 1–2 tsp herb in 8.5 oz (250 ml) boiling water for 20 min, strain. Drink 3.4 oz (100 ml) 2–3 times daily 30 min before meals.
   
5. Infusion for external use. Steep 3–4 tbsp herb in 16.9 oz (500 ml) boiling water for 1 hour, strain. Use for poultices on eczema or purulent wounds.
   
6. Poultices for eczema. Steep 1 tbsp herb in 8.5 oz (250 ml) boiling water for 30 min, strain. Apply to affected skin areas 2–3 times daily.
   
7. Root decoction for appetite increase. Boil 0.71 oz (20 g) (2 tbsp) chopped roots in 6.8 oz (200 ml) boiling water for 30 min, strain, squeeze raw material. Take 1–2 tbsp 3–4 times daily 20 min before meals.
   
8. Root decoction for digestion. Boil 1 tsp chopped roots in 8.5 oz (250 ml) water, boil 10 min, steep 30 min, strain. Drink 3.4 oz (100 ml) 2 times daily before meals.
   
9. Root decoction as laxative. Boil 1 tbsp roots in 13.5 oz (400 ml) water 10 min, strain. Take 2.4–3.4 oz (70–100 ml) 3 times daily before meals.
   
10. Decoction for general strengthening. Boil 1 tbsp roots or 2 tbsp herb in 13.5 oz (400 ml) water 10 min, strain. Drink 3.4 oz (100 ml) 3 times daily before meals.
    
11. Universal decoction. Boil 2 tbsp herb or 1 tbsp roots in 16.9 oz (500 ml) water 10 min, strain. Take 3.4 oz (100 ml) 4 times daily before meals.
    
12. Alcohol tincture for external use. Steep 0.71 oz (20 g) herb and root mixture in 3.4 oz (100 ml) 40% ethanol for 14 days in dark place, strain. Use for rubbings on eczema or skin inflammations.
    
13. Decoction for eczema treatment. Boil 1 dessert spoon chopped roots in 8.5 oz (250 ml) boiling water 10 min, steep 1 hour, strain. Drink 1 tbsp 3 times daily; use for washings or compresses on eczematous areas until skin clears.
    
14. Decoction for carbuncles. Boil 2 tsp chopped roots in 8.5 oz (250 ml) boiling water 10 min, strain. Apply compresses to affected areas 2 times daily.
    
15. Diuretic decoction. Mix 1 tbsp chicory herb with root and 1 tbsp pumpkin stalks, boil in 16.9 oz (500 ml) water 10 min, strain. Drink 2.7 oz (80 ml) 3 times daily for ascites related to heart defects.
    
16. Collection for liver diseases. Mix 3 parts chicory herb, 1 part St. John's wort, 2 parts knotgrass, 4 parts immortelle flowers, 1 part chamomile, 4 parts marigold, 3 parts buckthorn bark. Steep 3 tbsp mixture in 25.4 oz (750 ml) water 12 hours, boil 5 min, strain. Drink 3.4 oz (100 ml) 4 times daily 1 hour after meals for chronic liver diseases.
    
17. Collection for gallstone disease. Mix 1.76 oz (50 g) each chicory roots, dandelion roots, trifoli leaves, mint and agrimony herb. Steep 1 tbsp mixture in 8.5 oz (250 ml) boiling water 4 hours, strain. Drink during day in 2–3 doses.
    

 

Cosmetic Uses of Chicory

Chicory used in cosmetology due to anti-inflammatory, antioxidant and regenerative properties from inulin, chicoric acid and lactucin. Root and herb extracts applied in skin and hair care, especially for oily or problem skin, acne, irritations and hair loss. Chicory-based products help cleanse pores, reduce inflammations, improve complexion and strengthen hair follicles.
Recipe 1. Mask for oily skin. Steep 1 tbsp chopped chicory herb in 3.4 oz (100 ml) boiling water 20 min, strain, mix with 1 tbsp white clay to paste consistency. Apply to cleansed face for 15 min, rinse with warm water. Use 1–2 times weekly to reduce oiliness and inflammations.
Recipe 2. Rinse for hair strengthening. Boil 2 tbsp chopped chicory roots in 16.9 oz (500 ml) boiling water 10 min, steep 1 hour, strain. Use for hair rinsing after washing 2–3 times weekly. Strengthens hair and stimulates growth.
Recipe 3. Toner for problem skin. Steep 1 tbsp herb in 6.8 oz (200 ml) boiling water 30 min, strain, add 1 tsp lemon juice. Wipe face with cotton pad 1–2 times daily after washing to relieve inflammations and cleanse pores.

 

Culinary Uses of Chicory

Young rosette leaves have high taste quality, suitable for salads, purees, other dishes.
Young shoots boiled, stewed, fried, baked in dough.
Roots can be used in salads (with sweet pepper, cucumbers and onions), vinaigrettes (with pickles, green peas, carrots, onions, eggs).
Chicory stewed in vegetable and butter, with egg-butter sauce used as side dish to potato or meat dishes; in any form adds piquant taste to food.
Dried, roasted and ground roots added to coffee products for specific taste — pleasant sharp bitterness, also used in hypertension (no caffeine) as coffee substitute. During roasting inulin turns into sugar, fructose, caramel giving dark brown color.
From roots obtain tasty, aromatic drinks with antimicrobial, astringent, appetite-increasing, digestion-improving effects.
Root syrup used in confectionery and canning.
Inulin consumed as syrup or fruit sugar.
Salad from leaves and shoots. Wash young leaves and shoots, cut and stew with butter 20 min. Serve cold with dill and parsley: 7 oz (200 g) leaves and shoots, 1 tbsp butter, dill and parsley, salt.
Puree from leaves and shoots. Wash leaves and shoots, mince, salt. Pour vegetable oil and use for soups.
Coffee from roots. Wash roots, cut into pieces, dry well in oven at 212°F (100°C), roast to natural coffee color and grind. Use as coffee.

 

Other Properties of Chicory

Good honey plant, provides much nectar and pollen.
Roots raw material for alcohol production.