Chicory is biologically referred to as Cichorium intybus and often called succory, endive or blue sailors. The chicory plant can be found growing in areas where nothing else will and it shoots roots that run deep in the earth – probably how it acquired the name succory, stemming from the Latin word “to run under”.

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In days of old chicory was valued medicinally as a diuretic and laxative tonic and in ancient Egypt it enjoyed a reputation for slowing rapid heartbeat. The herb has continued to be used medicinally and is now commonly applied to treat inflammation, skin disorders, gout, jaundice and to reduce enlarged liver.

Parts used

• Roots
• Leaves and flowers
Roots are most commonly dried and ground to produce a coffee substitute. The milky substance produced by the roots has sedative qualities and the leaves and flowers are also eaten as vegetables and in salad.

Active constituents


• Inulin (a polysaccharide)
• Fructose
• Lactucin and lactucopicrin (producing sedative effects and antagonising stimulant properties of caffeine)
• Tannin
• A fatty acid and volatile oil
• Esculetin; noted for treatment in liver disease

What is chicory used for?


• Lower pulse rate
• Reduce cholesterol levels
• Jaundice
• Liver enlargements
• Gout
• Rheumatic complaints
• Laxative
• Diuretic
• Appetiser
• Bitter tonic for the digestive tract
• Inflammation (boiled leaves)

Dosage
In South Africa the chicory root powder is available for medicinal uses. Dosage should follow the instruction on the package, specific to your brand of choice.

Safety
There are no known contraindications associated with chicory use.

(Health24)
 

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