Common Chicory - Cichorium intybus

Common Names: Chicory, Common chicory, Blue daisy, Blue weed, Hendibeh, Wild endive, Blue dandelion, Blue sailors, Bunk, Coffeeweed, Cornflower, Horseweed, Succory, Cichorium intybus, Cichorium, International: Chicorée (French), Radicchio (Italian), Zichorie (German), Origin: Latin - Cichorium, Global: Chicory

Latin Name: Cichorium intybus

Origin: Africa, Asia, Australia, Europe, South America, North America

Short Introduction

Common Chicory is most often cultivated for its leaves, which are typically eaten raw and added to salads. However, every part of chicory can be used therapeutically. There are many varieties of chicory, each with different appearances and cultivation needs, yet all can be grown outdoors or indoors.
Common Chicory reaches its full beauty when grown outdoors. Sowing is recommended after April 20th at temperatures of at least 10°C. The daily temperature should not fall below this threshold. Space seeds approximately 6–8 cm apart at a depth of 5–10 mm. The root is best harvested in early spring or autumn before the first ground frosts. After harvesting, thoroughly wash the roots, slice them into slender pieces (about 15 cm long), and allow them to dry well in a shaded, ventilated area. Chicory roots can reach up to 30 cm in length and 15–20 mm in diameter. Grated chicory can be used to prepare a decoction, and historically has served as a coffee substitute, known as "melta." Flowers are best collected at the end of summer in the late afternoon, when the sun is still strong.

Detailed Description

A traditional, globally renowned herb cherished for its overall cleansing effects.

Botanical Information

Common Chicory is a perennial plant growing 70 to 120 cm tall, with a characteristic spindle-shaped root. The stem is angular, rigid, branched higher up, and hairy. The leaves vary depending on their position: basal leaves are arranged in a rosette, stalked and lobed; cauline leaves are sessile and alternate; upper leaves are more lance-shaped. The flowers, 2–4 cm wide, consist of five parts (except for the pistil), are symmetrical and grouped in heads (capitula). Chicory blooms from July to October. The receptacle is glabrous and the involucre is two-rowed. The calyx is indistinct; the corolla is ligulate and bright blue. The fruit is a straw-yellow to sometimes black achene, topped with a ring of short bristles.

Origin and Distribution

Chicory is native to nearly all of Europe, western Asia, and northern Africa. It has been introduced to East Asia, Australia, Siberia, New Zealand, and the Americas, where it thrives. In the Czech Republic, it grows abundantly from lowlands to foothills, preferring dry meadows, glades, along roadsides, railroad embankments, ditches, and borders. Historically, chicory was cultivated as early as Ancient Egypt.

During the Middle Ages, monks spread chicory throughout Europe, and in colonial times, the Dutch facilitated its worldwide expansion. Chicory is referenced in historical records by figures such as Horace and Frederick I of Prussia, both praising its medicinal uses. For many years, chicory served as a coffee substitute, especially in Germany (popularized by the Dutch) and in American prisons during the 20th century.

Usage / Dosage

Chicory has a multitude of therapeutic applications, several of which are noted above. Practically all parts of the plant possess healing properties. Brewers, for instance, use chicory stems to impart a distinctive flavor to certain Belgian and Dutch malts. As a dietary supplement, chicory root is processed to extract a unique sugar, inulin, via mixing, filtration, and centrifugation. Inulin, about 10% sweeter than sucrose, can act as a sugar substitute in diets and also as a prebiotic in yogurts. Chicory is additionally high in soluble fiber, which confers further valuable health properties.

Laboratory-based studies explored chicory’s use for parasitic gastrointestinal diseases, specifically against nematodes that commonly infect ruminants. Results were promising, leading to trials in animals where a marked reduction in lungworm infections in sheep was observed following consistent feeding with chicory. This effect is believed to be due to chicory’s high content of beneficial fatty acids, which appear to cleanse the intestines and support overall digestive tract health. The precise mechanism, however, remains under investigation.

Inulin is widely acknowledged as a favorable polysaccharide, likely involved in weight loss by reducing appetite, helping to improve bowel movement in constipation, enhancing colon health, and supporting overall wellness. It also reduces plasma glucose concentrations and improves vascular health. Animal models have exhibited a remarkable effect of increased calcium absorption by skeletal cells, leading to improved bone mineral density.

In folk medicine, particularly in Germany, chicory plays an important role as a general tonic for enhancing physical strength and mental well-being. It is the number one folk remedy for kidney stones and urinary tract inflammation, as it boosts urine production and promotes natural cleansing of the urinary tract. Furthermore, chicory is valued for gallbladder cleansing and in managing liver dysfunctions.

Herbalists and traditional healers recommend internal use of chicory for sinusitis (main and accessory sinuses) and for allergic or otherwise-induced rhinitis symptoms. Externally, chicory decoction is used for surface cuts and minor non-bleeding abrasions of a non-serious nature.

Czech herbals recommend external use of chicory ointment for eczema, skin rashes, diaper rash, skin ulcers, swellings, and inflammatory joint disorders. Chicory flowers can be used to make eye drops for inflammations, while decoctions from the flower and root serve as a hair growth stimulant.

Additionally, chicory is an outstanding nectar producer with a slightly bluish nectar, and each plant can yield up to 0.4 mg of nectar per day. The sugar content of this nectar is fairly high. A secondary, rarer golden nectar crystallizes into coarse crystals and is a component of summer mixed honeys.

Active Compounds

The root extract’s main component is inulin. Other compounds include cellulose, sucrose, proteins, and mineral ash. Dried chicory root can contain up to 98% inulin, while fresh root contains 13–25% inulin. Its mildly bitter taste is attributed mainly to two sesquiterpene lactones: lactucin and lactucopikrin. Flavonoids present include aesculin, aesculetin, cichoriin, scopoletin, and various glycosides and their lactones. The plant is also rich in minerals.

Traditional Dosage

To prepare a decoction from dried chicory, briefly simmer the herb in 250 ml of water, allow it to stand for 10 minutes, strain, and drink the cooled tea in the morning and evening (1 cup per dose). This regimen is recommended for digestive, urinary, and liver problems. Another herbal blend combines 1 tablespoon of chicory flowers, 2 tablespoons of dandelion, and 2 tablespoons of speedwell (Veronica), using 1 tablespoon of the mixture per 250 ml of water, steeping for 5 minutes. Drink one cup twice daily for liver complaints or post-hepatitis.