Chicory
(Cichorium intybus)
(Cichorium intybus)
Chicory is a perennial herb widely distributed in Europe, Asia, and North Africa. It is grown as a vegetable crop for its crispy and tasty leafy plates.
Chicory contains substances that help stimulate appetite, promote easier digestion, and help break down fats.
Chicory also contains compounds such as inulin and lactucin, which have anti-inflammatory effects and may help reduce inflammation.
Chicory is rich in vitamins A, C, E, and B, as well as trace elements such as calcium, magnesium, potassium, phosphorus, iron, and copper.
Chicory contains substances that help stimulate appetite, promote easier digestion, and help break down fats.
Chicory also contains compounds such as inulin and lactucin, which have anti-inflammatory effects and may help reduce inflammation.
Chicory is rich in vitamins A, C, E, and B, as well as trace elements such as calcium, magnesium, potassium, phosphorus, iron, and copper.
Chicory also has some interesting cultural and historical connections. In some European countries, chicory roots were used to make a drink similar to coffee. The decoction of the root had a bitter taste and was a popular substitute for coffee at a time when coffee beans were expensive or hard to come by.
Interesting fact: Chicory is also known for being a natural compass. When chicory buds bloom, they usually open in the morning, towards the east, and close in the afternoon or evening. This is the reason for the expression ‘opening like a chicory to the east’, used in some countries to describe people who get up very early.
Interesting fact: Chicory is also known for being a natural compass. When chicory buds bloom, they usually open in the morning, towards the east, and close in the afternoon or evening. This is the reason for the expression ‘opening like a chicory to the east’, used in some countries to describe people who get up very early.
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