Chicory

Scientific Name(S): Chicorium intybus L. Family: Compositae or Asteraceae

Common Name(S): Blue sailor's succory, chicory, wild succory

Chicory ( Cichorium intybus ) is a hardy perennial that was brought to North America from Europe in the 1700s, and is now well-established across the continent. Though chicory has a variety of uses, it's best known for its association with coffee.

At many points through history, coffee has become unavailable or too costly. During these times, people have often turned to roasted chicory as a substitute. Folks also used to make coffee from roasted acorns, yams and a variety of local grains. Anything was better than going without!

Botany: Chicory grows as a weed in temperate climates and is widely cultivated in northern Europe. There are 2 principal types: The Brunswick variety has deeply cut leaves and generally spreads horizontally; the Magdeburg variety has undivided leaves and grows erect. Chicory has bright blue flowers that bloom from July to September. The dried root is the primary part of the plant used.

History: In cultivation, chicory roots are "forced" during the fall and winter to produce 2 types of leaves used as greens: Barbe de capucin and witloof (or French endive). The leaves of young plants are used as potherbs, in which case they are cooked like spinach. Leaves of older plants, when blanched, are used like celery. Chicory roots are boiled and eaten with butter. They are also roasted and used to add a bitter, mellow taste to coffee and tea or used as a substitute for coffee. Chicory is on the FDA Generally Recognized as Safe (GRAS) list.

Uses of Chicory

Chicory leaves and roots are used as a vegetable. Roasted roots are ground and brewed. Chicory is a sedative with potential cardioactive properties. Chicory's oligosaccharides are probiotic and are beneficial in maintaining healthy GI flora. Inulin type fractions of the plant may help certain conditions including constipation, diarrhea, cancer, and cardiovascular disease. Chicory has also been noted as an appetite stimulant and for dyspepsia.

Side Effects of Chicory

Known toxicity includes contact dermatitis, contamination with foreign substances or bacteria, and various allergies. Significant contraceptive activity was observed in female rats orally administered seed extracts and
other fractions of chicory. In case of gallstones, consult with a physician before taking chicory.

Toxicology: Handling of chicory has been reported to cause occupational contact dermatitis. This effect may be caused by the presence of sesquiterpene lactones. Other allergies to chicory include case reports or letters of occupational asthma in a chicory grower, occupational and ingestive allergy to the plant, food allergy, and other allergies. A recent report investigates chicory extract on mast cell-mediated immediate type allergic reactions. It was demonstrated that the extract inhibits this type of reaction in vivo and in vitro.

A study of contamination showed that chicory absorbs the fungicide quintozene through the roots, which may present a toxic hazard. In a study of 64 vegetable samples, 92.5% of the 654 bacterial lines isolated were Enterobacteriaceae, with the more contaminated being celery, fennel, onion, and chicory. These vegetables are a source of contamination and colonization of Enterobacte­riaceae, especially in hospitals.

Chicory sold commercially has, in some instances, been contaminated with crushed cashew shells that can cause an allergic toxicity similar to that observed with poison ivy. High levels of inulin (greater than 10%) from chicory in the diet may affect growth in rats and lead to acidic (pH 5.65) cecal fermentation.

In case of gallstones, consult with a physician before taking chicory.

Summary: Chicory is common to Europe, India, Egypt, and North America and is widely cultivated. The leaves are used as salad greens in cooked form; the roots are boiled and eaten or roasted for use as an additive or replacement for coffee or tea. Chicory's oligosaccharides are probiotic and are beneficial in maintaining healthy GI flora. Inulin type fractions of the plant may help certain conditions including constipation, diarrhea, cancer, and cardiovascular disease. Chicory has also been noted as an appetite stimulant and for dyspepsia. The principal toxicity related to chicory is contact dermatitis. In case of gallstones, consult with a physician before taking chicory.