Chicory

Chicory 1

Chicory

Common Chicory

Illustration from Thomé's Flora von Deutschland, Österreich und der Schweiz, 1885

Scientific classification

Kingdom: Plantae(unranked): Angiosperms(unranked): Eudicots(unranked): AsteridsOrder: AsteralesFamily: AsteraceaeTribe: CichorieaeGenus: Cichorium

Species: C. intybus

Binomial name

Cichorium intybusL.

Common chicory, Cichorium intybus, is a somewhat woody, perennial herbaceous plant usually with bright blueflowers, rarely white or pink. Various varieties are cultivated for salad leaves, chicons (blanched buds), or for roots(var. sativum), which are baked, ground, and used as a coffee substitute and additive. It is also grown as a foragecrop for livestock. It lives as a wild plant on roadsides in its native Europe, and in North America and Australia,where it has become naturalized."Chicory" is also the common name in the United States for curly endive (Cichorium endivia); these two closelyrelated species are often confused.

Chicory 2

NamesCommon chicory is also known as blue daisy, blue dandelion, blue sailors, blue weed, bunk, coffeeweed,cornflower, hendibeh, horseweed, ragged sailors, succory, wild bachelor's buttons, and wild endive. (Note:"Cornflower", is more commonly applied to Centaurea cyanus.) Common names for varieties of var. foliosuminclude endive, radicchio, Belgian endive, French endive, red endive, sugarloaf and witloof (or witlof).

DescriptionWhen flowering, chicory has a tough, grooved, and more or less hairy stem, from 30 to 100 centimetres (10 to 40 in)tall.The leaves are stalked, lanceolate and unlobed.The flower heads are 2 to 4 centimetres (0.79 to 1.6 in) wide, and usually bright blue, rarely white or pink. There aretwo rows of involucral bracts; the inner are longer and erect, the outer are shorter and spreading. It flowers from Julyuntil October.The achenes have no pappus (feathery hairs), but do have toothed scales on top.

Leaf chicory

WildWild chicory leaves are usually bitter. Their bitterness is appreciated in certain cuisines, such as in the Liguria andPuglia regions of Italy and also in Catalonia (Spain), in Greece and in Turkey. In Ligurian cuisine the wild chicoryleaves are an ingredient of preboggion and in Greek cuisine of horta; in the Puglian region wild chicory leaves arecombined with fava bean puree in the traditional local dish Fave e Cicorie Selvatiche.; in Albania the leaves are usedas a spinach substitute, mainly served simmered and marinated in olive oil, or as ingredient for fillings of byrek.By cooking and discarding the water the bitterness is reduced, after which the chicory leaves may be sautéed withgarlic, anchovies and other ingredients. In this form the resulting greens might be combined with pasta or accompanymeat dishes.[1]

CultivatedChicory may be cultivated for its leaves, usually eaten raw as salad leaves. Cultivated chicory is generally dividedinto three types, of which there are many varieties:• Radicchio usually has variegated red or red and green leaves. Some only refer to the white-veined red leaved type

as radicchio. Also known as red endive and red chicory. It has a bitter and spicy taste, which mellows when it isgrilled or roasted. It can also be used to add color and zest to salads. It is largely used in Italy in differentvarieties, the most famous being the ones from Treviso (known as Radicchio Rosso di Treviso), from Verona(Radicchio di Verona), and Chioggia (Radicchio di Chioggia), which are classified as an IGP. It's also common inGreece.[citation needed]

• Sugarloaf looks rather like cos lettuce, with tightly packed leaves.

Chicory 3

Witloof, Belgian endive

• Belgian endive, known in Dutch as witloof or witlof("white leaf"), endive or (very rarely) witloof in theUnited States, indivia in Italy, chicory in the UK, aswitlof in Australia, endive in France, and chicon inparts of northern France and in Wallonia. It has asmall head of cream-coloured, bitter leaves. It isgrown completely underground or indoors in theabsence of sunlight in order to prevent the leavesfrom turning green and opening up (etiolation). Theplant has to be kept just below the soil surface as itgrows, only showing the very tip of the leaves. It isoften sold wrapped in blue paper to protect it fromlight and so preserve its pale colour and delicateflavour. The smooth, creamy white leaves may beserved stuffed, baked, boiled, cut and cooked in amilk sauce, or simply cut raw. The tender leaves areslightly bitter; the whiter the leaf, the less bitter thetaste. The harder inner part of the stem at the bottomof the head should be cut out before cooking toprevent bitterness. Belgium exports chicon/witloofto over 40 different countries. The technique forgrowing blanched endives was accidentallydiscovered in the 1850s in Schaerbeek,Belgium.Wikipedia:Link rot Today France is the largest producer of endive.

leaves unlobed and pointed

The Catalogna chicory (also known as puntarelle) includes a wholesubfamily (some varieties from Belgian endive and some fromradicchio) of chicory and used throughout Italy.

Although leaf chicory is often called "endive", true endive (Cichoriumendivia) is a different species in the genus and shouldn't be confusedwith Belgian endive.

Root chicory

Root chicory (Cichorium intybus var. sativum) has been cultivated inEurope as a coffee substitute. The roots are baked, ground, and used as a coffee substitute and additive, especially inthe Mediterranean region (where the plant is native). As a coffee additive, it is also mixed in Indian filter coffee, andin parts of Southeast Asia, South Africa and southern United States, particularly in New Orleans. It has been morewidely used during economic crises such as the Great Depression in the 1930s and during World War II inContinental Europe. Chicory, with sugar beet and rye, was used as an ingredient of the East German Mischkaffee(mixed coffee), introduced during the "East German coffee crisis" of 1976-79.

Chicory 4

Inflorescences of a blue-flowered form. Note thetwo rows of bracts

Some beer brewers use roasted chicory to add flavor to stouts. Othershave added it to strong blond Belgian-style ales, to augment the hops,making a "witlofbier", from the Dutch name for the plant.

Around 1970 it was found that the root contains up to 20% inulin, apolysaccharide similar to starch. Inulin is mainly found in the plantfamily Asteraceae as a storage carbohydrate (for example Jerusalemartichoke, dahlia, yacon etc.). It is used as a sweetener in the foodindustry with a sweetening power 1⁄10 that of sucrose and is sometimesadded to yogurts as a prebiotic. Inulin is also gaining popularity as asource of soluble dietary fiber and functional food.[2]

Chicory root extract is a dietary supplement or food additiveproduced by mixing dried, ground chicory root with water, andremoving the insoluble fraction by filtration and centrifugation. Othermethods may be used to remove pigments and sugars. It is used as asource of soluble fiber. Fresh chicory root typically contains, by dryweight, 68% inulin, 14% sucrose, 5% cellulose, 6% protein, 4% ash,and 3% other compounds. Dried chicory root extract contains, byweight, approximately 98% inulin and 2% other compounds. Freshchicory root may contain between 13 and 23% inulin, by total weight.

Agents responsible for bitternessThe bitter substances are primarily the two sesquiterpene lactones Lactucin and Lactucopicrin. Other ingredients areAesculetin, Aesculin, Cichoriin, Umbelliferone, Scopoletin and 6.7-Dihydrocoumarin and further sesquiterpenelactones and their glycosides.[3]

Medicinal use

Chicory greens, raw

Nutritional value per 100 g (3.5 oz)

Energy 96 kJ (23 kcal)

Carbohydrates 4.7 g

- Sugars 0.7 g

- Dietary fiber 4 g

Fat 0.3 g

Protein 1.7 g

Vitamin A equiv. 286 μg (36%)

- beta-carotene 3430 μg (32%)

- lutein and zeaxanthin 10300 μg

Thiamine (vit. B1) 0.06 mg (5%)

Riboflavin (vit. B2) 0.1 mg (8%)

Chicory 5

Niacin (vit. B3) 0.5 mg (3%)

Pantothenic acid (B5) 1.159 mg (23%)

Vitamin B6 0.105 mg (8%)

Folate (vit. B9) 110 μg (28%)

Vitamin C 24 mg (29%)

Vitamin E 2.26 mg (15%)

Vitamin K 297.6 μg (283%)

Calcium 100 mg (10%)

Iron 0.9 mg (7%)

Magnesium 30 mg (8%)

Manganese 0.429 mg (20%)

Phosphorus 47 mg (7%)

Potassium 420 mg (9%)

Sodium 45 mg (3%)

Zinc 0.42 mg (4%)

Link to USDA Database entry [4]

Percentages are roughly approximatedusing US recommendations for adults.Source: USDA Nutrient Database [5]

Belgian endive (witloof), raw

Nutritional value per 100 g (3.5 oz)

Energy 71 kJ (17 kcal)

Carbohydrates 4 g

- Dietary fiber 3.1 g

Fat 0.1 g

Protein 0.9 g

Thiamine (vit. B1) 0.062 mg (5%)

Riboflavin (vit. B2) 0.027 mg (2%)

Niacin (vit. B3) 0.16 mg (1%)

Pantothenic acid (B5) 0.145 mg (3%)

Vitamin B6 0.042 mg (3%)

Folate (vit. B9) 37 μg (9%)

Vitamin C 2.8 mg (3%)

Calcium 19 mg (2%)

Iron 0.24 mg (2%)

Magnesium 10 mg (3%)

Manganese 0.1 mg (5%)

Phosphorus 26 mg (4%)

Chicory 6

Potassium 211 mg (4%)

Sodium 2 mg (0%)

Zinc 0.16 mg (2%)

Link to USDA Database entry [6]

Percentages are roughlyapproximated

using US recommendations foradults.

Source: USDA Nutrient Database [5]

Root chicory contains volatile oils similar to those found in plants in the related genus Tanacetum which includesTansy, and is similarly effective at eliminating intestinal worms. All parts of the plant contain these volatile oils,with the majority of the toxic components concentrated in the plant's root.[7]

Chicory is well known for its toxicity to internal parasites. Studies indicate that ingestion of chicory by farm animalsresults in reduction of worm burdens, which has prompted its widespread use as a forage supplement. Only a fewmajor companies are active in research, development, and production of chicory varieties and selections, most inNew Zealand.Chicory (especially the flower), used as a folk medicine in Germany, is recorded in many books as an ancientGerman treatment for everyday ailments. It is variously used as a tonic and as a treatment for gallstones,gastro-enteritis, sinus problems and cuts and bruises. (Howard M. 1987). Chicory contains inulin, which may helphumans with weight loss, constipation, improving bowel function, and general health. In rats, it may increasecalcium absorption and bone mineral density.Chicory has demonstrated antihepatotoxic potential in animal studies.[8][9][10][11]

Alternative medicineChicory has been listed as one of the 38 plants that are used to prepare Bach flower remedies, a kind of alternativemedicine. However according to Cancer Research UK, "there is no scientific evidence to prove that flower remediescan control, cure or prevent any type of disease, including cancer".

ForageChicory is highly digestible for ruminants and has a low fiber concentration. Chicory roots are an "excellentsubstitute for oats" for horses due to their protein and fat content. Chicory contains a low quantity of reduced tanninsthat may increase protein utilization efficiency in ruminants. Some tannins reduce intestinal parasites.[12][13][14]

Large quantities of tannins bind with and precipitate proteins, resulting in low digestibility and nutrient reduction.Although chicory might have originated in France, Italy, and India, much development of chicory for use withlivestock has taken place in New Zealand.

Chicory 7

Forage chicory varieties•• Puna (Grasslands Puna)

Developed in New Zealand, Grasslands Puna is well adapted to different climates, being grown from Alberta,Canada, to New Mexico and Florida. It is resistant to bolting, which leads to high nutrient levels in the leavesin spring. It also has high resistance to grazing.

•• Forage FeastA variety from France used for human consumption and also for wildlife plots.Wikipedia:Please clarify It isvery cold-hardy and, being lower in tannins than other forage varieties, is suitable for human consumption.

•• ChoiceChoice has been bred for high winter and early-spring growth activity, and lower amounts of lactucin andlactone, which are believed to taint milk. It is also use for seeding deer wildlife plots.

•• OasisBred for increased lactone rates for the forage industry, and for higher resistance to fungal diseases likeSclerotinia.Wikipedia:Please clarify

•• Puna IIMore winter-active than most other varieties, which leads to greater persistence and longevity.

•• GrouseA New Zealand variety used as a planting companion for forage brassicas. More prone to early flowering thanother varieties, with higher crowns more susceptible to overbrowsing.

•• Six PointA United States variety, very similar to Puna.

HistoryThe chicory plant is one of the earliest cited in recorded literature. Horace mentions it in reference to his own diet,which he describes as very simple: "Me pascunt olivae, me cichorea, me malvae" ("As for me, olives, endives, andmallows provide sustenance").[15] In 1766, Frederick the Great banned the importatation of coffee into Prussialeading to the development of a coffee-substitute by Brunswick innkeeper Christian Gottlieb Förster (died 1801),who gained a concession in 1769/70 to manufacture it in Brunswick and Berlin. By 1795 there were 22 to 24factories of this type in Brunswick. Lord Monboddo describes the plant in 1779[16] as the "chicoree", which theFrench cultivate it as a pot herb. In Napoleonic Era France chicory frequently appeared as either an adulterant incoffee, or a coffee substitute. Chicory was also adopted as a coffee substitute by Confederate soldiers during theAmerican Civil War, and has become common in the United States. It was also used in the United Kingdom duringthe Second World War, where Camp Coffee, a coffee and chicory essence, has been on sale since 1885.The cultivated chicory plant has a history reaching back to ancient Egyptian time. Medieval monks raised the plantsand when coffee was introduced to Europe, the Dutch thought that chicory made a lively addition to the bean drink.In the United States chicory root has long been used as a substitute for coffee in prisons.[17] By the 1840s, the port ofNew Orleans was the second largest importer of coffee (after New York). Louisianans began to add chicory root totheir coffee when Union naval blockades during the American Civil War cut off the port of New Orleans, therebycreating a long-standing tradition.A common meal in Rome, puntarelle, is made with chicory sprouts. The Food and Agriculture Organization (FAO)reports that Chicory is a native plant of western Asia, North Africa, and Europe.Chicory is also mentioned in certain sericulture (silk-growing) texts. It is said that the primary caretaker of thesilkworms, the "silkworm mother", should not eat or even touch it.[citation needed]

Chicory 8

The chicory flower is often seen as inspiration for the Romantic concept of the Blue Flower (e. g. in Germanlanguage 'Blauwarte' ≈ 'blue lookout by the wayside'). It could open locked doors, according to Europeanfolklore.[18]

References[1] Jaume Fàbrega, El gust d'un poble: els plats més famosos de la cuina catalana. Llomillo fregit amb xicoires[2] Madrigal L. Sangronis E. "Inulin and derivates as key ingredients in functional foods. [Review]" [Spanish] Archivos Latinoamericanos de

Nutricion. 57(4):387-96, 2007 Dec.[3] Harsh Pal Bais, GA Ravishankar (2001) Cichorium intybus L – cultivation, processing, utility, value addition and biotechnology, with an

emphasis on current status and future prospects. Journal of the Science of Food and Agriculture, 81, 467-484 (online) (http:/ / www3.interscience. wiley. com/ cgi-bin/ fulltext/ 76510681/ PDFSTART)

[4] http:/ / ndb. nal. usda. gov/ ndb/ search/ list?qlookup=11152& format=Full[5] http:/ / ndb. nal. usda. gov/ ndb/ search/ list[6] http:/ / ndb. nal. usda. gov/ ndb/ search/ list?qlookup=11151& format=Full[7][7] Edible and Medicinal Plants of the West, Gregory L. Tilford, ISBN 0-87842-359-1[8][8] Tabassum N., Qazi M.A., Shah A., Shah M.Y. "Curative potential of Kashni (Cichorium intybus Linn.) extract against carbon tetrachloride

induced hepatocellular damage in rats" Pharmacologyonline 2010 2 (971-978)[9] Hassan HA. Yousef MI. "Ameliorating effect of chicory (Cichorium intybus L.)-supplemented diet against nitrosamine precursors-induced

liver injury and oxidative stress in male rats."Food & Chemical Toxicology. 48(8-9):2163-9, 2010 Aug-Sep.[10] Ahmed B. Khan S. Masood MH. Siddique AH."Anti-hepatotoxic activity of cichotyboside, a sesquiterpene glycoside from the seeds of

Cichorium intybus." Journal of Asian Natural Products Research. 10(3-4):223-31, 2008 Mar-Apr.[11] L. Zafar R. Mujahid Ali S."Anti-hepatotoxic effects of root and root callus extracts of Cichorium intybus" Journal of Ethnopharmacology.

63(3):227-31, 1998 Dec.[12] Schreurs NM. Molan AL. Lopez-Villalobos N. Barry TN. McNabb WC."Effects of grazing undrenched weaner deer on chicory or perennial

ryegrass/white clover pasture on the viability of gastrointestinal nematodes and lungworms." Veterinary Record. 151(12):348-53, 2002 Sep21.

[13] Kidane A. Houdijk JG. Athanasiadou S. Tolkamp BJ. Kyriazakis I."Effects of maternal protein nutrition and subsequent grazing on chicory(Cichorium intybus) on parasitism and performance of lambs." Journal of Animal Science. 88(4):1513-21, 2010 Apr.

[14][14] Effects of grazing undrenched weaner deer on chicory or perennial ryegrass/white clover pasture on the viability of gastrointestinalnematodes and lungworms. Schreurs NM. Molan AL. Lopez-Villalobos N. Barry TN. McNabb WC. Veterinary Record. 151(12):348-53, 2002Sep 21.

[15] Horace, Odes 31, ver 15, ca 30 BC[16][16] Letter from Monboddo to John Hope, 29 April 1779; reprinted by William Knight 1900 ISBN 1-85506-207-0[17] (a) Delaney, John H. "New York (State). Dept. of Efficiency and Economy Annual Report". Albany New York, 1915, p. 673. Accessed via

Google Books.(b) "Prison Talk" website; Kentucky section: http:/ / www. prisontalk. com/ forums/ archive/ index. php/ t-173368. html.

[18] Howard, Michael. Traditional Folk Remedies (Century, 1987), p.120.

External links• Chicory Coffee - How Does it Taste? (http:/ / coffeetea. about. com/ od/ coffeesubstitutes/ gr/ chicory. htm)• ITIS 36762 (http:/ / www. itis. usda. gov/ servlet/ SingleRpt/ SingleRpt?search_topic=TSN&

search_value=36762)• Chicory photo and description (http:/ / www. bbc. co. uk/ food/ glossary/ c. shtml?chicory)• Dogfish Head's Chicory Stout (http:/ / www. dogfish. com/ brewings/ Seasonal_Beers/ Chicory_Stout/ 13/ index.

htm)• History of Belgian Endive (http:/ / www. foodmuseum. com/ endive. html)• Species of chicory and endive (http:/ / www. plantnames. unimelb. edu. au/ Sorting/ Cichorium. html)• Edibility of Chicory (http:/ / www. northernbushcraft. com/ plants/ chicory/ notes. htm): Edible parts and

identification of wild Chicory.• Chicory, from Nature Manitoba (http:/ / naturemanitoba. ca/ botany/ wildPlants/ Chicory. pdf)• Chicory in Greek (http:/ / lexilogia. gr/ forum/ showthread. php?12389-Chicory-Ï�αδίκια-ανÏ�ίδια)

Article Sources and Contributors 9

Article Sources and ContributorsChicory  Source: http://en.wikipedia.org/w/index.php?oldid=590528470  Contributors: Alexbrn, Alvesgaspar, Andre Engels, Androl, Angr, AniMate, Anlace, Anwar saadat, Anwynd, Arteitle,Aschwole, Atubeileh, Avalyn, AzseicsoK, Belg4mit, Benbest, BillFlis, Blokenearexeter, Blueguitar411, Bluemoose, Bob Burkhardt, BorgQueen, Bruce Marlin, Buffer0, Burschik,COUNTxCHAOS, Caesarjbsquitti, CanisRufus, Catgut, Cayte, Ceartas, Chango369w, Chris j wood, Chzz, Cocytus, Cogiati, Cstaffa, Cturtle9, Curb Chain, Dahn, DanielCD, Dg harini, Dirrival,Discospinster, Dr.frog, Drmies, Egres74, Eldog83, Emilioyifeng, EncycloPetey, Enix150, Enviropearson, Erianna, Eric, ErinNik, Ewulp, Faizhaider, Fatphil, Faunablues, Felisopus, First Light,GSYH, GentlemanGhost, Goblim, Grahamec, GreenZmiy, Gronky, Guy Harris, Halon8, Hamamelis, Headbomb, Heavenlyblue, Heroeswithmetaphors, Hesperian, Hooiwind, Hu12, Huw Powell,HyPerr, Hydro, IceCreamAntisocial, Ignacio Egea, Igo4U, Igodard, Indefatigable, InternetMeme, Iorsh, IronGargoyle, IvanTortuga, JEH, JamesAM, JanSuchy, January2007, Jim62sch,Jmrowland, Johnbibby, Joy, JzG, KVDP, Kamikaze Highlander, KathrynLybarger, Kf, Knulclunk, Kompas, Kroyw, Leofric1, LilHelpa, Lokionly, Lorax, Luridiformis, Lzur, Maitch, Mani1,Masterteh, MegaSloth, Michael Bailes, Mikko Paananen, Moe Epsilon, Mondiad, Nadiatalent, Nbarth, NotAnonymous, NotWith, Orgazmika, Orpheus, Ospalh, Pdquesnell, Pekinensis, Petercoxhead, Pfagerburg, Phoenixgod2012, Phrawzty, Pinethicket, Pixeltoo, Plantdrew, Pol098, PouyaDT, ProhibitOnions, Pseudomonas, Pw33n, RO BlueMonday, Rar74B, Rasbak, Rayabhari,Raz1el, Rbrausse, Rdmiller3, Richard Barlow, Richard New Forest, Rjwilmsi, Rmhermen, Ronz, Rotideypoc41352, Rouenpucelle, Royal Scottish, SB Johnny, SV Resolution, Secretlondon,Shinkolobwe, Shoteh, Shsilver, Sikiri, Slashme, Sophie means wisdom, Soultaco, Spencerspenceri, Stemonitis, Sugarimp, Sungzungkim, TV chump, Taragui, Tarquin, Tfine80, Therica, Thisglad,Tomcervenka, Tommyallen789, Turgidson, UncleDouggie, Unyoyega, Vidjunkie, Wasagabeans, Wik, WikHead, Wiki wiki1, WillOakland, Woohookitty, WriterHound, XYer, Xanzzibar,Xufanc, 232 ,ماني anonymous edits

Image Sources, Licenses and Contributorsfile:Illustration Cichorium intybus0 clean.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Illustration_Cichorium_intybus0_clean.jpg  License: Public Domain  Contributors:Original book source: Prof. Dr. Otto Wilhelm Thomé Flora von Deutschland, Österreich und der Schweiz 1885, Gera, GermanyFile:Witlof en wortel.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Witlof_en_wortel.jpg  License: GNU Free Documentation License  Contributors: Foroa, Franz Xaver, Quadell,Rasbak, Za, 1 anonymous editsFile:Cichorium endiva.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Cichorium_endiva.jpg  License: Public Domain  Contributors: Franz Xaver, Lemmikkipuu, Quadell, Rasbak,ZantastikFile:Wegwarte Cichorium intybus.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Wegwarte_Cichorium_intybus.jpg  License: Creative Commons Attribution-Sharealike 2.0 Contributors: Darkone, Farbenfreude, Quadell

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