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CULTURAL AND WILD PLANTS
Chicory ordinary. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Common chicory, Cichorium intybus. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Chicory (Cichorium) Family: Asteraceae (Asteraceae) Origin: Eurasia and North Africa Area: Common chicory is distributed throughout the world as an agricultural plant, and is also grown as an ornamental crop. Chemical composition: Common chicory contains inulin, bitter principles (lactone glycosides), essential oil, carotenoids, ascorbic acid, potassium, calcium, magnesium, phosphorus, iron and other trace elements. Economic value: Inulin is obtained from chicory root, which is used in the food industry as a substitute for sugar and fat. Chicory leaves are used as salad greens, as well as for making herbal tea. Chicory is also used as feed for livestock and birds. Legends, myths, symbolism: In ancient times, chicory was used as a medicinal plant to treat various ailments such as gastrointestinal disorders and liver diseases. In addition to its medicinal properties, chicory has also been used in cooking, mainly to make tea and coffee. In Egyptian mythology, chicory was associated with the goddess Isis. It is said that Isis taught the people to use chicory as medicine and food. In Greek mythology, chicory was associated with the goddess Aphrodite, who used it in her beauty rituals. Also in Greek mythology, the hero Heracles was killed by an arrow covered with chicory juice, which caused him to become weak. In Christian symbolism, chicory is associated with the martyrdom and suffering of Christ. It is said that chicory was used to make the bitter drink that Christ drank before his death on the cross. In addition to this, chicory is also associated with repentance and renewal. Also, chicory has many legends associated with its use in cooking and nutrition. For example, in France and Belgium, chicory is used to make the national drink known as "chocolate coffee", which has a bitter taste and pleasant aroma. In some cultures, chicory is also used as an ingredient in salads and other dishes.
Common chicory, Cichorium intybus. Description, illustrations of the plant Common chicory, Cichorium intybus L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Perennial herbaceous plant up to 120 cm high, with a fleshy long tap root. Stem solitary, ribbed, erect. Leaves are oblong, entire or pinnately dissected; root large, stem small, rarely. located. The flowers are blue, open at 4-5 o'clock and close at 14-15 o'clock. The fruit is an oblong small achene. Blooms in July - September. The culture of chicory has been known since ancient times in the Mediterranean. It was grown by the Egyptians and Romans and used as a substitute for lettuce. Since the XNUMXth century, in many countries, chicory root has been used instead of coffee. In Eastern Europe, it began to be cultivated at the end of the XNUMXth century. Grow it for greenery and fragrant roots. There are leaf and root varieties of chicory. Leaf chicory comes in two varieties: endive and escariole. Varieties belonging to the endive variety are very decorative: the leaf rosette is heavily indented, curly. In varieties belonging to the escariole variety, the leaves are entire, like a regular lettuce. Chicory is a relatively cold-resistant plant, however, it does not tolerate a decrease in temperature during early sowing and autumn frosts, although its roots are not damaged even at -30 ° C. Chicory is propagated by seeds and division of the bush. The plant prefers open areas with loose fertile non-acidic soil. To grow leaf chicory, root crops are usually planted in winter or spring. They are placed after early white or cauliflower. A month after planting, leaves suitable for consumption grow. To improve the taste of the leaves, they are bleached. To do this, the plants are covered with a dark film so that there is no access to light. Bleached leaves are used fresh for salad preparation, while unbleached leaves are boiled. The roots and leaves of chicory contain a large amount of inulin polysaccharide, protein, tannins and pectin substances, resins. Young leaves are rich in B vitamins, ascorbic acid, carotene, minerals and organic acids. Glycosides intibin and lactucin give bitterness to leaves and roots. Since ancient times, in folk medicine, dried roots of wild chicory and extracts from them have been used as a means of increasing appetite, tonic and improving digestion, and grass - for diarrhea and anemia. Chicory juice was drunk for malaria, an infusion of the aerial part of the plant - for cholelithiasis, constipation, hemorrhoids and diseases associated with metabolic disorders (skin rash, eczema, furunculosis). Currently, chicory is used in medicine for the treatment of gastritis, gastric ulcer, hepatitis, enteritis and as a diuretic for edema of various origins. Dried chicory root extract cures diabetes in the initial form, and in advanced form it reduces the sugar content in the urine. The leaves of endive and escarole are highly valued. Thanks to the substances inulin and intibin, they help to improve the function of the gastrointestinal tract, have a beneficial effect on the cardiovascular and nervous systems, and on metabolism. They are recommended to include in the diet of patients with diabetes. In the medical industry, chicory root serves as a raw material for the production of insulin, fructose and alcohol. Root vegetables of chicory, endive and escariole are used for food. Salads, vinaigrette are prepared from them. Roasted and ground into flour, chicory root, when added to coffee, increases its palatability; It is also used as a coffee substitute. Syrup and infusion of chicory are used in the food industry. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Chicory (chicory salad, chicory root), Cichorium intybus L. Classification, synonyms, botanical description, nutritional value, cultivation
Names: az. kasny; arm. ekherdak; cargo, vardakachacha; German Zichorie, Salatzichorie, Kapuzinerbart; Goal. cichorei; dates sichorie, julesalat, briisseler witloof; Swede. Vanlig Sikoria; English chicorv, succory; fr. chicoree, ch. amere, ch. barbe-de-capucin, chicotin; it. cocoria da taglio, with a. foglia lunga, radiccho, radica; Spanish achicoria amarga o agreste, radicheta; port, almeirao, chicorea selvagem; rum. cicoare; hung. cikoria, katang; Slovenian radic pot-rosnik; Polish cykorja; Ukrainian petriv batig. Perennial; found wild in Europe. Root spindle-shaped, long; tall branched stems develop annually. The lower leaves are pinnatipartite, rarely pubescent; the upper ones are turned into bracts, lanceolate, semi-covering the stem. In the axil of each bract, 2-3 baskets are formed. They are long-stalked and double-wrapped; receptacle with bristles and blue tongues (flowers). Seeds oblong, rod-shaped, brown; in 1 g there are about 700 pieces. Cultural forms of chicory are very diverse. The species Cichoriutn intybus L. is divided into three varieties according to the latest classifications. 1. Varsilvestre Bisch. The most common variety of this variety - Capuchin Beard - has a leaf rosette of strongly dissected leaves, which are easily bleached in a dark room. The roots are thin, long. 2 Var. foliosum Bisch. It has wide delicate leaves arranged in the form of a basal rosette; the root is small, branched. 3 Var. sativus Bisch. This is the so-called root chicory; has a large root crop. These include varieties: Brunswick, Witluf (when distilled, it forms a kind of tender heads of cabbage, almost devoid of a bitter aftertaste), Magdeburg, etc. When cultivated in open ground, chicory is sown in early spring, like most cold-resistant root crops, most often in an ordinary way with a distance between rows of about 50 cm. However, when thinning in rows, they leave different - depending on the variety - distances (8-14 cm) . Witloof (other varieties are less common) is also used for forcing greens in winter and early spring. To do this, the root crops harvested since autumn are transferred to a greenhouse or hotbed, and in the dark or in diffused light (at optimal humidity and temperature), the leaves are distilled. In heat and with sufficient humidity, after 30 - 40 days, quite marketable leaves (buds) are formed. Green, young leaves grown in the light (for example, in open ground) are also used as food as a salad. You can bleach the leaves in the same way as petiole celery or porrey. Root varieties of chicory are used in large quantities in the confectionery (added to coffee) and alcohol industries. Author: Ipatiev A.N.
Common chicory, Cichorium intybua. Description of the plant, area, cultivation, application
Perennial herbaceous plant of the Compositae family with a thick, very long, fusiform root. Stem erect, up to 150 cm in height; branched with sharply rough unequal-toothed leaves. Basal leaves are collected in a rosette, stem leaves are alternate, sessile, lanceolate. The flowers are blue, less often pink or white, reed, collected in baskets up to 4 cm in diameter, sitting on the axils of the leaves, and also singly at the ends of the branches. The fruits are gray-yellow achenes with denticles at the top. Blooms from July to September. Good honey plant. Gives a lot of nectar and pollen. Distributed in Europe, Western Siberia to Altai, in Central Asia, in the Caucasus. It grows wild along the edges of roads, near ditches, in weedy places. Inulin was found in chicory roots, which dissolves well in hot and poorly in cold water. Its content in the roots of wild-growing chicory reaches 40%, and cultural - up to 61%. The roots also contain intibin glycoside, tannins, ascorbic acid, sugars, vitamin B6 choline. Crystalline glycoside of chicory was found in the flowers, inulin, ascorbic and chicory acids were found in the leaves, inulin and protocatechin aldehyde, as well as fatty oil were found in the seeds. Along with varieties that are distinguished by a thick root, leaf lettuce chicory is also known, which is bred in winter in basements or greenhouses, in sand, without access to light in order to obtain its sprouts. These sprouts have fragile, slightly bitter, light yellow leaves. You can use for salads and other bred varieties of chicory. These include, for example, the so-called Cicoria di Treviso with red decorative leaves, which is popular in Italy and Switzerland. In autumn, chicory roots are cut, dried, ground into crumbs and lightly roasted. In the ground, roasted mass, chemical changes occur: chicory acquires a pleasant taste and aroma. As a result of roasting, it becomes sweet, acquires a dark brown color. Chicory crumb is used as a coffee substitute, as well as in the form of an additive to it. A tincture of this crumb is used in the preparation of some refreshing soft drinks. Chicory has medicinal properties. A decoction of chicory herbs is used to wash wounds and ulcers. A decoction of its flowers has a calming effect on the central nervous system, a decoction of chicory roots improves appetite, stimulates the activity of the digestive organs. Authors: Yurchenko L.A., Vasilkevich S.I. Common chicory, Cichorium intybus L. Botanical description, distribution, chemical composition, features of use
Aster family - Asteraceae. Perennial herbaceous plant, rough-pubescent, up to 150 cm high. The lower basal leaves are pinnatipartite, lyre-shaped; stem - lanceolate, stalk-bearing. The flowers are bright blue, large, collected in sessile baskets. The fruit is a three- to five-sided achene 2-3 mm long, light brown, oblong. It is found in temperate and tropical climates of Eurasia, from Scandinavia to the Mediterranean and from the British Isles to Eastern Siberia and India in the south, grows in North Africa. As adventitious, it is found in South Africa, North and South America, Australia and New Zealand. The roots and leaves of the plant contain a large amount of inulin polysaccharide, there are protein substances, intibin glycoside, which gives them a specific bitter taste, tannins, organic acids, vitamins - thiamine, riboflavin, ascorbic acid, carotene; flowers contain coumarin glycosides; in milky juice - bitter substances (lactucin, lactucopicrin, etc.); the seeds contain 15-28% fatty oil; in young leaves - carotene, up to 0,08% ascorbic acid, inulin, potassium salts. Plants are harvested to obtain roots. Adding roasted and crushed roots to natural coffee enhances its palatability. The roots can be a source of inulin, fructose, used to produce alcohol. Root syrup is used in confectionery and canning. Chicory roots can be used in salads (with sweet peppers, cucumbers and onions), vinaigrettes (with pickles, green peas, carrots, onions, eggs). Chicory stewed in vegetable or butter with egg-butter sauce is used as a side dish for a potato or meat dish; in any form, it gives the food a particularly piquant taste. Due to the content of bitter substances in milky juice, chicory increases appetite. Lettuce chicory leaves are rich in ascorbic acid, carotene, inulin. They are distinguished by high palatability and are used for preparing salads and other vegetable dishes. Chicory is especially valued in the diet of diabetic patients. Delicious aromatic drinks are obtained from its roots, which have an antimicrobial and astringent effect, increase appetite, and improve the functional state of the digestive system. In clinical trials, positive results were obtained in the treatment of diabetes mellitus with an extract from chicory roots: there was an improvement in the well-being of patients in the initial stage of the disease, in advanced cases, a partial decrease in sugar in the urine was achieved. According to experimental data, an infusion of chicory inflorescence has a calming effect on the central nervous system, tones up the work of the heart, and has a choleretic effect. An aqueous extract from the roots has pronounced antimicrobial and astringent properties. Special studies were carried out to verify the information available in the literature on the antitumor effect of chicory juice, which was not confirmed by data on artificially grafted tumors in animals. Chicory juice had no effect on the growth of the Thujon carcinoma test tumor and its histological structure, as well as on the general condition of the animals. During the experiment, the authors proceeded from the literature data that chicory acts on the human body, improving metabolism and enhancing digestion, and judged the possible manifestation of an inhibitory effect on malignant growth.
In French and Austrian medicine, chicory is used as a gastric remedy for anorexia and hypoacid gastritis, as well as a diuretic. The plant is used in homeopathy. In folk medicine, the roots and the aerial part were used as an appetite enhancer and sedative, for scurvy, insomnia, hypoacid gastritis, hepatitis, cystitis, nephritis, as a diuretic, for enteritis, gastric ulcer, jaundice, tuberculosis, edema, especially of cardiac origin, sweating, anemia, gout, malaria, urinary incontinence, constipation, gallstone disease, hemorrhoids, toothache; ash plants treated leishmaniasis, infusion and decoction - inflammation of the eyes, various skin diseases associated with metabolic disorders (furunculosis, allergies, eczema), chronic wounds, ulcers; the steamed aerial part of the plant in the form of compresses was used for pain in the joints, inflammation of the lymph glands. Valuable honey plant, gives a lot of nectar. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V. Common chicory (wild chicory), Cichorium in thy bus L. Description, habitats, nutritional value, use in cooking
Chicory is a perennial herbaceous plant from the Asteraceae family with an upright, rough stem 30 to 120 cm high, with blue or light blue flowers with a pinkish tinge and a whitish corolla. The lower pinnately cut leaves are collected in a rosette, the stem leaves are lanceolate. The root is long, spindle-shaped, brown. In cultivated plants, the root can be in the form of a large root crop. It grows like a weed near roads, ditches, in wastelands, along river banks, among shrubs, on field boundaries, along the edges of forest edges, near crops. Cultivated as a root vegetable used as a coffee substitute and for making various drinks. The roots of wild chicory contain up to 40% inulin, in cultivated varieties - up to 61%. In addition to bitter substances, leaves and stems contain carotene (1,3 mg%), sugar, choline, vitamins B (0,05 mg%), B2 (0,03 mg%), PP (0,24 mg%), C (10 mg%), minerals - sodium (4,4 mg%), potassium (192 mg%), manganese (12 mg%), calcium (25 mg%), iron (0,7 mg%), phosphorus (26 mg%). Chicory glycoside was found in the flowers, inulin and protocatechin aldehyde were found in the seeds. Only young leaves, stems and shoots of wild chicory are used for food. Therefore, special varieties are selected in the culture, giving delicate greenery throughout the summer period. Salads with apples, red peppers, green peas, salted and fresh cabbage are prepared from chicory. Served in a stew with egg, fried potatoes, grated cheese, in an omelette. Young shoots can be boiled, stewed, fried and baked in dough. Cultivated rhizomes are mainly used to make coffee substitutes. Author: Koshcheev A.K. Small blue flower. Featured article
Chicory is a genus of the Compositae family, or Asteraceae. These are perennial herbaceous plants: in the first year a thick root (root crop) and a rosette of leaves are formed, in the second year a tall stem with blue or white inflorescences grows. Chicory is found in Eurasia and North Africa, and has also been introduced to America. About ten of its species are known, of which two are cultivated: ordinary and lettuce, or endive. Common chicory Cichorium intybus was cultivated in the Mediterranean a very long time ago, it was known in ancient Rome. And in Russia, chicory began to be specially grown only at the beginning of the XNUMXth century, the most extensive plantations are still located in the Yaroslavl region, near Rostov the Great, famous for its gardening. Chicory salad C. endivia comes from Asia Minor. In common chicory, the stem and leaves are pubescent, in endive - almost naked. The roots and leaves of chicory are of value; although they are bitter, people have learned to soften this bitterness and appreciate it. Tops and roots. Common chicory is grown for its roots and leaves, root and leaf varieties are different cultural forms: C. intybus var. sativum and C. intybus var. foliosum Leaf chicory is also divided into several groups. Red chicory, or radicchio, is named for the red color of its leaves and is often used to add color to a green salad. Puntarella is an asparagus chicory, its leaves really resemble asparagus. There are sugar chicory, green and bitter. And finally, the famous Belgian chicory, aka witloof (the name comes from the Danish word for "white leaves"). Its smooth leaves are collected in a neat cream-colored head. For the sake of this interesting pallor, witloof is hidden from sunlight: grown underground and sold wrapped in blue paper. The whiter the leaf, the less bitterness it contains. Growing chicory using this technology began in Belgium about a hundred years ago. The leaves are expelled in winter when fresh vegetables are scarce, so witloof is especially prized. It is also called the Belgian endive, which is why there is confusion: real endive is a different type of chicory. Weird endive. Endive C. endivia is grown exclusively as a salad green. Its outer leaves are green and bitter, while the inner leaves are lighter in color and have a milder taste. Distinguish narrow-leaved curly endive and broad-leaved (scarole). Scarolle leaves are lighter and not as bitter as those of curly varieties. What is useful chicory. The roots and leaves of chicory contain inulin, a polysaccharide of 30-35 D-fructose residues. This is the most useful dietary fiber, which normalizes metabolism and the digestive system. We will remember about it when we talk about the roots, especially those rich in inulin. The leaves contain vitamins, including C, A, K and B9, trace elements, sugars and organic acids, tannins. In general, an ordinary salad vegetable, only bitter. The main sources of bitterness are the sexviterpenes lactucine and lactucopicrin, as well as the glycoside intibin. But on the other hand, intibin is useful: it improves digestion, promotes the separation of bile, and has a beneficial effect on the heart and blood vessels. And with what it is eaten. The bitterness of lettuce chicory gives dishes from it a peculiar piquancy. In Greece and Turkey, in Catalonia and some areas of Italy, even the leaves of a wild plant are used, which are bitterer than cultivated. They are boiled together with other leafy vegetables, seasoned with horse bean puree, added to the marinade. To reduce the bitterness of chicory cultivars, the leaves are soaked or cooked. The easiest way is to immerse them in boiling water and drain the water, after which the greens are used as you like: boiled, grilled and in a pan (chicory is good fried in olive oil with garlic), stewed, blanched, added to soup, seasoned with anchovies, meat, pasta dishes. If the leaves are eaten raw, they are usually mixed with other salad greens to soften the bitterness. Dense witloof heads are stuffed, baked with cheese or apples, stewed in milk sauce. We see the root. Most plants store carbohydrates in the form of starch, chicory and some other representatives of the aster family synthesize not starch, but inulin. Raw chicory root contains 13-23% inulin, dried - about 68%, and 10-20% fructose. Since inulin, unlike starch, practically does not form glucose during hydrolysis, doctors recommend chicory to diabetic patients. The root is even used as a raw material for the industrial production of fructose: it is formed during the acid hydrolysis of inulin and under the action of the enzyme inulase. Human digestive enzymes cannot break down inulin, so it bypasses the stomach and small intestine. But in the large intestine, symbiont bacteria attack it, especially useful bifidobacteria and lactobacilli, which multiply well on inulin and displace pathogenic microflora. The root crop of chicory is a full-fledged healthy vegetable, no worse than carrots or beets. It can be cut into a salad, and into a vinaigrette, and stewed, and stuffed. Chicory goes well with potatoes and other vegetables, meat, eggs. However, most often chicory root is roasted. Then intibin is destroyed in it and bitterness disappears, fructose caramelizes and fragrant essential oil chicoreol is formed. The fried root is added to baking, which makes it a pleasant color, aroma and taste. Brewers also use it to flavor certain types of beer. However, we are familiar with chicory root mainly as a coffee substitute or a flavoring additive to some of its varieties.
Coffee substitute. There are people who are bad for caffeine. For them, coffee drinks are produced, consisting of various substitutes and coffee in such quantities that its aroma is felt, and the caffeine content does not exceed 20 mg per cup. Chicory is an excellent component of such mixtures, in which it successfully combines with barley. But you can also brew pure chicory, drinks from it are prepared both hot and cold, you can improve the taste with cream, honey, lemon, fruit syrup. Only sugar is not recommended, it will negate all the benefits of inulin. There are three types of chicory on the market: crushed roasted root, instant chicory and condensed chicory. Soluble chicory is dried and powdered water extract from roasted roots. If the powder is re-moistened, it clumps and forms granules. There is also sublimated chicory; to prepare it, the extract is frozen, dehydrated in a vacuum, and the resulting solid mass is crushed into small pieces. But whatever the chicory, it must have a brown color, a pleasant bitter taste and a pronounced aroma. No additives, preservatives and dyes are allowed for instant chicory. These indicators are regulated by GOSTR 55512-2013. Soluble condensed chicory is made from an aqueous extract of roasted roots, filtered and condensed. It turns out a fragrant dark brown thick mass. other roots. Other plants of the Asteraceae family are also rich in inulin, and many of them are edible. The champion in inulinity is Jerusalem artichoke, or tuberous sunflower Helianthus tuberosus. It has become quite popular in recent decades. Jerusalem artichoke is classified as a sugar crop and is grown for its tubers, from which fructose is obtained. The tubers are used in cooking like potatoes, it is believed that they are useful. So it is, probably, but the potatoes are still tastier. Yacon Smallanthus sonchifolius is a close relative of Jerusalem artichoke, like him, comes from South America. Its large watery tubers are devoid of bitterness, and inulin gives them a sweetish taste. Another inulin plant is the medicinal dandelion Taraxacum officinale. By autumn, its roots accumulate up to 40% of inulin, are rich in protein and fiber. Roasted, they serve as a substitute for coffee. The goat's beard Tragopogon porrifolius is also composite, although it is colloquially called the oat root. The root is large, fleshy, with a fishy flavor. This is a full-fledged vegetable, it is boiled, fried, stewed, used as a coffee substitute. In recent years, the roots of some types of dahlias are considered as sources for obtaining inulin in the USA, Europe and Russia: Dahlia single, D. imperialis, D. variabilis. They contain 16-18% inulin, but, unfortunately, tasteless. Author: Ruchkina N. Chicory. reference Information
In fact, scientifically it is just "common chicory". But, really, it deserves a less mundane assessment. Chicory is easily recognized even by a person ignorant of botany. These bright blue-blue "daisies", sitting on a long stiff stem, can be seen both in the field and on the neglected city lawn. (However, it is better to collect chicory, like any useful plant, after all, outside the city limits!) Chicory roots contain up to 49% inulin, a polysaccharide consisting only of fructose residues, up to 9% free fructose, as well as intibin glycoside, a precursor of bitter aromatic substances formed during roasting. The appetizing bitterness of chicory leaves and stems is lactucin and lactucopicrin. In addition, chicory contains organic acids, tannins, levulose, a wide range of mineral salts and vitamins... All this makes the leaves, young stems and shoots a good addition to salads and vinaigrettes. But the main thing in chicory is, of course, the roots. As you know, they are used to prepare various coffee drinks. This is worth talking about in more detail. The main operation in the production of chicory coffee drinks is roasting. Thoroughly cleaned and washed roots are placed in special rotating heated drums. The heat supply is strictly regulated: by the end of frying, the temperature of the product should not exceed 200 ° C. Roasted roots acquire a brown color and a characteristic aroma. From a chemical point of view, in this case, firstly, the hydrolysis of inulin occurs. Oligosaccharides are formed, the content of free monosaccharides - fructose and glucose - increases approximately 4 times. The amount of inulin is halved: from 40-49 to 25-27%. Secondly, the glycoside intibin, interacting with the compounds formed during roasting, gives a bitter-aromatic complex called chicoreol. Thirdly, as it should be at high temperatures, melanoidins are formed - substances of a pleasant golden brown color. To get an instant drink, roasted raw materials (just like ground coffee beans) are extracted with hot water under pressure. The extract is evaporated to dryness. The resulting powder is the coffee substitute. Two spoons per cup of boiling water - and welcome to the table. Of course, coffee drinks do not consist of chicory alone. For example, in the drink "Health" coffee aroma and coffee bitterness imitates a harmonious combination of barley, soybeans, acorns, nut flour, rosehip seeds, fruit pits and chicory. And the drink "Barley" consists of 20% chicory and 80% barley. From the point of view of a coffee lover, the muck is utter. However, remember what the Marktven captain used to say on a similar occasion: "It's no good as coffee, but it's quite good tea." Maybe we should not compare chicory with coffee all the time, humiliating an innocent plant with the rude word "surrogate"? In their own quality as chicory drinks - chicory drinks are excellent. You can verify this by reading some of the recipes at the end of the article. But first, a few words about its other application. Chicory as a medicine. Traditional medicine recognizes (and the official does not object) that chicory has unique healing properties. It helps with intestinal disorders and pustular skin lesions, increases appetite and normalizes metabolism, enhances the activity of the heart and slows down (unlike coffee) the rhythm of heart contractions, acts as a sedative, tonic, diuretic, choleretic ... Chicory roots are dug either in autumn, in September - October, or in early spring. (The second option is for those who are especially smart, who can recognize chicory even without a tall stem, one basal rosette of leaves each.) The washed roots are dried in the air. A decoction of chicory is prepared like this. Drink one tablespoon of crushed roots with a glass of boiling water and soak under a lid in a water bath for about half an hour. Then cool, strain and take half a glass half an hour before meals for gastritis, colitis and just for appetite. It has a decoction and a pronounced diuretic effect. Chicory grass is harvested throughout the summer. To prepare the infusion, pour two tablespoons of dried and crushed leaves in a thermos with two cups of boiling water and let it brew for two hours. Use the infusion to wash festering wounds, ulcers, eczema. A more concentrated infusion is good for lotions. For the same purpose, decoction and alcohol tincture of chicory are suitable. For skin diseases associated with metabolic disorders - rashes, abscesses, boils - the herb infusion is taken both internally and externally. In folk medicine, there is this: for anemia for several weeks, take 3-4 times a day a tablespoon of chicory juice, diluted in half a glass of milk. Connoisseurs say that chicory soft drinks quench thirst without causing excessive sweating. This is interesting, if only because there are practically no such funds for a hot shop or just hot weather. You can, of course, drink salted water, which retains moisture in the body ... but it's better, perhaps, to sweat. And more attractive seltzer is not yet inspiring our industry. Eat or drink? To make drinks, root pieces are roasted in the oven, stirring occasionally, until fragrant and uniformly browned (never let them burn!). And then it all depends on your imagination. Chicory root can be ground in a coffee grinder. The usual proportion for homemade chicory coffee is 1 tablespoon of chicory and 2 teaspoons of coffee per liter of water. If desired, you can brew one chicory. Pour the mixture into a strainer and slowly pass boiling water through it. Add sugar to the finished drink to taste. Chicory goes well with milk. Pour two tablespoons of chicory into a liter of milk and bring the mixture to a boil. Remove the pan from the heat for a few seconds, then bring the mixture to a boil again and filter. The drink acquires a pleasant color, a nutty flavor and is absorbed better than pure milk. You can sweeten it up a bit. An extract is also prepared from chicory. Boil 150 g of chicory and 10 pieces of sugar in a quarter liter of water. Let stand 15-20 minutes and filter through a thick cloth. The liquid residue can be used as a drink, or as an addition to soups and sauces. A few drops of the extract will give the meat broth or aspic a golden hue and a pleasant aroma. Another possible use is in sweet pastries. Here are some recipes. Sweet with chicory. Mix with one protein and two yolks 200 g of finely crushed biscuits, add 200 g of melted butter, 200 g of powdered sugar and 4 tablespoons of chicory extract. Knead all this well, divide into pieces, give them the desired shape and hold in the refrigerator. The dish is ready. Crispy cakes. Beat two proteins until a snow-white mass, add a pinch of salt, 125 g of powdered sugar, 150 g of flour and a tablespoon of chicory extract. Put the resulting mass in small portions on a baking sheet and bake over low heat. Sugar sticks. Mix 125 g each of honey, butter, sugar, whipped cream and two tablespoons of chicory extract. Boil all this for 15 minutes, stirring continuously, then pour the thickened mixture onto a greased cold surface, let it harden and divide into small cubes. But what if your chicory is fresh and you are not in the mood to dry and fry it? Then you can prepare a salad or side dish. Salad with potatoes. Cut the boiled potatoes into slices, add the chicory roots boiled in salted water (at a ratio of 1:1), salt and season with vegetable oil. Salad of chicory, apples and horseradish. 300 g chicory, 150 g ham, 2 peeled apples cut into thin slices. For the sauce, beat together 500 g of grated horseradish and 150 g of sour cream, adding vinegar and salt to taste. Side talents. Boiling 4-5 tablespoons of chicory in a liter of water and filtering the liquid, we get a solution for tinting white napkins and curtains in cream color. Immerse the fabric in this liquid and, without squeezing, hang the product in the shade to dry. You can dilute the solution to make the color less intense. To give a light brown tint to the parquet, boil 500 g of chicory in five liters of water for ten minutes, cool and filter. Apply the liquid with a rag on the wood, and after it has been absorbed and dried, cover the parquet with wax. Thick chicory gives brightness and freshness to the pile of dark-colored carpets. It is good to clean vessels from under vegetable oil. They also write that if you mix the earth with a small amount of chicory thick, this will accelerate the germination of seeds. A paste of finely ground chicory diluted in warm water helps to clean bronze and copper items. Apply the paste to the items, let it dry, then rub the items with a soft brush, rinse with cold water and dry with a soft cloth. A strong infusion of chicory gives a beautiful shine to the hair and masks gray hair. After wiping the skin with chicory infusion, as a lotion, you will get a light "tan". But perhaps the most unexpected use of chicory is in painting. Some artists use a weak infusion of chicory to add shine to watercolors. Author: Gelgor V.
Chicory. Botanical description, plant history, legends and folk traditions, cultivation and use
Chicory blooms from June to August with blue, rarely white or pink flowers. The chicory has blossomed, therefore, the sun stagnates at its zenith, there is plenty of heat and light, and for this reason the flower is also called Sun grass and Peter's batogs, since it blooms somewhere around Peter's day. Chicory was known to both the ancient Egyptians and the ancient Romans. A description of it can be found in the Roman writers Pliny, Palladius, Columella, Horace and many others. The first image of it was placed in the book of the Strasbourg doctor Hieronymus Braunschweig, and the gardener Timme from Thuringia is considered the inventor of chicory coffee. The history of chicory coffee is entertainingly described by Forrster in 1773. In Russia, written references to chicory coffee first appeared in the Rostov district of the Yaroslavl province, where chicory still occupies large areas to this day. Among the Rostov peasants, chicory was called the golden root because it did not deteriorate during storage. Chicory coffee returns a person strength. Exhausted hunters found him. They walked and walked through the taiga in search of game and got so carried away that they did not notice how they ran out of food and gunpowder. And when they noticed, it was too late. It is necessary to return to the parking lot, and the forces are running out. The hunters set up camp, lay face down on the ground so as not to think about hunger, and only the guide did not follow their example. He tore herbs and made some drugs out of them, ground the bark of trees into flour, trying to bake some kind of cakes from it, until, finally, he tried to boil dried chicory root in water: the drink turned out to taste pleasant, spicy. He drank and seemed to become stronger. The guide woke up his companions, offered them to try the drink. Having refreshed themselves, the hunters safely returned to their camp, and brought with them chicory roots, which people use for brewing to this day. A blue bouquet of chicory is also beautiful in a wide glass vase or in a green clay jug. Scattering azure rosettes around, it becomes like a summer dome of the sky. Its blueness definitely rings over the air haze from the overflow of bird voices. It is only necessary to pick flowers at night, when the plant is still sleeping, and certainly with buds that have not yet blossomed. There are ten species in the chicory genus. Perennial chicory is widely distributed and more than others is known. It is bred for its thickened roots, which, dried and ground into powder, are subsequently added to coffee or used as a substitute for it. And the annual chicory endviy, like common chicory, is used for salad and is widely cultivated in the southern regions. Author: Krasikov S. Chicory. The value of the plant, the procurement of raw materials, the use in traditional medicine and cooking
The sun is rising, and in all wastelands, dry meadows, steppe areas, along roads, in inconvenient places, stars of wild chicory flowers are blue everywhere. Chicory roots are mainly used for the preparation of surrogates for coffee and other drinks. In spring, young leaves are plucked for salads. In the Yaroslavl region, wild chicory is widely cultivated. As soon as the first snow melts and the first leaves appear, they are covered with sawdust, shavings, paper, etc. Deprived of light, the leaves turn white, become fragile and tender, and in this form are used for early spring salads. Take 150 g of fresh leaves, 20 g of oil, two tablespoons of cucumber pickle, black pepper and salt. The sorted and peeled leaves are dipped in salted boiling water for several minutes, then they are taken out, cooled, crushed into small pieces. Dip in cucumber brine, seasoned with crushed garlic, mustard and ground pepper. Withstand 12 hours, after which the salad is ready to eat. At home, preparing a salad is much easier and faster. Young leaves are washed, sorted and kept in salt water for several minutes. Then they are aired a little, crushed and mixed with chopped egg, green onions and seasoned with mayonnaise. For winter salads, you can dig up chicory roots in autumn, which are stored in a dark, cold cellar. In winter, the roots are planted in small boxes filled with soil or flower pots. The tops are covered with sand, the soil is moistened. The boxes are put in a dark place for several days. After four weeks, small heads of cabbage grow from the tops of the roots. They are washed and boiled in salt water to cook like cauliflower or used to make fresh salads. Coffee with chicory is known to everyone. Chicory is added to natural coffee to enhance the "aroma and improve the taste. They began to do this quite by accident. In Germany in the XNUMXth century, coffee was brought in colonies, and it was quite expensive. Merchants and merchants began to mix various surrogates with coffee, most often wild chicory roots. Yes and accustomed the mass consumer to the sweet aftertaste that distinguishes coffee with an admixture of chicory.Over time, the mixture has become common and even preferable to pure coffee. Thick roots are harvested in autumn, washed and cut into small pieces. Then they are dried in the air, fried in a pan until they begin to crumble. Properly roasted roots are light brown in color, brittle, brittle. Chicory roots contain a lot of inulin (sugar) and inulides, which, when roasted, turn into fructose, caramelize, giving about 13% caramel. In this case, zicreol is formed, which gives the finished product a peculiar coffee smell. Chicory roots, fried and powdered, contain 17,5% sugar, 25,6% nitrogen-free extractives and 7,4% nitrogenous substances. All of them dissolve well in water, giving it a pleasant bitter taste and coffee color. Chicory roots are also raw materials for the preparation of preparations that stimulate and regulate the activity of the digestive organs. In folk medicine, the roots are used for colitis, cirrhosis of the liver, enlarged spleen, kidney disease. Mostly tinctures are used. The root is also used as a mild laxative and diuretic, for skin rashes, furunculosis, and tumors. On an industrial scale, fructose is obtained from chicory roots specifically for confectionery. Sweet dough rises magnificently from such sugar. Author: Reva M.L. Chicory ordinary. The value of the plant, the procurement of raw materials, the use in traditional medicine and cooking
It blooms late, on a par with fragrant linden. But when it turns blue, then the full summer has come. This time is the most fertile in the year: hay is being stocked up in the meadows, the rye field is pouring grain and will soon bend the ear under the mower, a berry tablecloth is spread out in the forest - strawberries and blueberries have ripened. Chicory has blossomed, therefore, the sun stagnates at its zenith, plenty of heat and light. For this, our grass is called the solar sister. And she is popularly known as Peter's batogs - she blooms around Peter's day. Then how many of these blue batogs you will see on the ships, along the roads, on fallow lands and wastelands! Occasionally, chicory covers wild tall grass, stretching out almost to the height of a person; usually, however, it is only interspersed in the vegetation, standing out in it with small pockets. Rigid, thin stems studded with large discs of blue flowers, bristly basal leaves resembling chipped plows, a thick taproot firmly seated in the soil - this is how common chicory will be remembered by anyone who wishes to get to know him better. It is necessary for a beekeeper, a field grower, and a collector of medicinal herbs to know it. The beekeeper appreciates Peter's batogs for their honey-bearing; baskets of reed flowers provide bees with nectar. And the grass hunter needs this drought-resistant settler as a supplier of healing raw materials. After all, the medicinal power of wild chicory has been known for a long time, and mankind has accumulated a lot of interesting information about this. His roots go to the pharmacy collection. They are collected in the fall, in September - October, when the aerial part of the grass withers and dies, and the roots are the most nutritious and rich in medicinal substances. The roots are dug up with a shovel or plowed out with a plow. Shaking off the ground, they are cut off and washed in cold water. Then the thick roots are cut into pieces and placed on a sieve in a non-hot oven. The finished raw material consists of wrinkled, brownish pieces of roots. It has no smell, it tastes bitter. This bitterness to ordinary (root) chicory is mainly given by the glycoside intibin, valued by pharmacists. Vitamins, tannins, sugars are also found in the roots, but they are especially rich in a sweet substance - inulin. By the way, inulin, extracted from chicory, is widely used in the diet of diabetics - they replace starch and sugar. In medicine, petr's batogs have gained a good reputation as an antimicrobial and astringent. Decoctions and tinctures from the roots increase appetite, improve digestion, and calm the nervous system. In folk medicine, chicory was also used for diseases of the liver, spleen, kidneys, and they also found reinforcement for weakening forces. For eczema, tumors and chronic wounds, rubbing with alcohol tincture or washing with a cooled broth was used. And the value of chicory as a coffee substitute is quite great. A drink made from chicory promotes the movement of blood, dissolves and removes gallstones, gives a person vigor in the morning, and relieves insomnia at night. Chicory is not just an additive to coffee, but an original and even necessary part of a tonic "health cup". That is why the blue petrovsky batogs are cultivated in the fields, and with a decent payback for the economy. In culture, the plant produces a fleshy, sweet root crop that looks like a radish. At the drying plant, such root crops are washed, crushed, dried, and after roasting they are ground into a brown powder suitable for consumption. For medicinal purposes, only wild chicory is applicable, the roots of cultivated varieties contain almost no bitter glycoside intibin. Root chicory is an excellent fodder for livestock; it is readily eaten by cows, horses, and sheep. And although, because of bitterness, animals at first are wary of accepting beveled tops, but, having got used to it, they do not refuse such a dacha. True, this feed is still pitted to a milking herd in a limited amount, despite the fact that it increases milk yield and improves the quality of milk, since frequent and voluminous giving of wild chicory grass to cows can give milk a completely undesirable bitterness. On pastures, chicory grows early, and its succulent leaves provide livestock, especially small ones, with good allowance even during early grazing. Subsequently, after the run of the herds, not only leaves, but also inflorescences and young shoots were not counted - everything was eaten. The shepherds are also grateful to this grass at the end of summer, when many grasses on pastures will burn out, become scarce, and chicory will still stand. Even drought does not depress him, which is very important when grazing. Due to its valuable nutritional properties, common chicory, along with plantain and burnet, was introduced into crops of perennial grasses, and this grass mixture is placed in stripes among cereals and legumes. When sown, the life span of chicory lasts up to fourteen years, in natural conditions it persists even further. The first years of life, young plants are in a vegetative state, then they begin to bear fruit, dressing up every summer with blue, less often pink or white flowers. The flowers sit in bunches in the axils and only on the tops of the branches they are located singly. Autumn for chicory is the time of fruiting. Mature seeds, falling on moist soil, soon germinate, overwintering in the germination phase. In adults, even before the cold, shrunken stems die off and only basal rosettes of serrated leaves leave alive from the tops under the snow. They are the first in the spring and turn green in the awakened meadow. Chicory propagates both by seeds and parts of the roots. The root, molting, breaks up into parts, each of which lays the foundation for a new young bush. That is why this plant easily captures arable land, which is reflected in the very name of the herb: the word "chicory" in Latin means "entering the fields." In Russian folk dialects, in addition to Peter's batogs, chicory was also called: shcherbak (leaves and flowers in notches), Peter's whip, blue batogs, sickle. From ancient times, its fresh leaves were added to botvinas and salads, and fruit sugar and syrups were extracted from the roots. In the summer, the tops and roots of the peasants were steamed to feed the pigs, they eat it greedily. Since time immemorial, it has also been known that common chicory is the main food for ground squirrels and marmots. And the vole even hides it for the winter: a small mouse, but knows a lot about herbs. Do not refuse Peter's batags and rabbits - pets of rural fur farms. In total, there are 12 types of chicory in the world flora. In addition to common chicory (Cichorium inthybus), perhaps only one more species is of economic importance - endive, or salad chicory. It is cultivated because of the juicy edible leaves, rich in useful elements - phosphorus, iron, sulfur, and for the sake of long thick roots that are used to produce alcohol. In the countries of Western Europe, endive is grown as a distillation crop: in cold weather, fresh bleached leaves are brought to the table from the cellars. However, root chicory is also suitable for vitamin salads. Author: Strizhev A.N.
Common chicory, Cichorium intybus. Recipes for use in traditional medicine and cosmetology
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Common chicory, Cichorium intybus. Tips for growing, harvesting and storing
Common chicory (Cichorium intybus) is an herbaceous plant known for its bitter taste and its use in food and medicine. Tips for growing, harvesting and storing chicory: Cultivation:
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