chicory

An Old World plant found commonly in Europe, Africa and Asia, chicory was introduced to the Americas and Australia where it flourished.

With common names such as coffee weed, horseweed, bachelor's buttons, wild endive, blue dandelion or even blue daisy, the woody perennial (an herbaceous member of the Asteraceae family) features bright blue flowers and is often found gracing our roadways and open fields.

Since each part of the plant (leaves, roots and buds) provide benefits, chicory has been cultivated for livestock and human consumption. Throughout Europe, along with parts of Asia, South Africa and the southern US (New Orleans), the root is ground into a powder and used either as a coffee substitute or blended with coffee due to its robust flavor. Additionally, chicory is often added to stouts by breweries, enhancing the beer's coffee-like flavor.

With 20% of the RDA of vitamins K, A, C, several Bs along with fair amounts of manganese and calcium, the leaves are often added to salads. You may be more familiar with the cultivated varieties like radicchio and Belgian endive.  

HISTORY
Use of the ancient herb dates back to 1 AD when the physicians Dioscurides (Greek) and Plinius (Roman) made notes of chicory used as medicinal plants to aid digestion, support the liver and address inflammation. However, it wasn't until the Renaissance when "recipes" for its use began being documented (quantities, ratios, cooking methods, etc.).

According to the National Library of Medicine, "Chicory is mentioned in almost every pharmacopeia written in the 16th and 17th centuries by influential botanists and physicians of the time... In their recipes, all plant parts were used: roots, leaves, stems, flowers, seeds, and the milky juice." Unfortunately, as allopathic medicine took hold, the plant faded from books and use.

BENEFITS
With high levels of the fiber inulin (68%), chicory is a wonderful pre-biotic that helps grow the gut's good bacteria, nourishing the entire digestive tract, reducing heartburn and constipation. The fiber also makes chicory "heart healthy", lowering "bad cholesterol" (LDL). 

Research into both human and livestock uses are just beginning to reveal what our ancestors benefited from by incorporating this plant into their daily lives. Research shared on WebMD lists benefits ranging from increased essential mineral absorption (reducing risk of osteoporosis) to reducing risks of liver disorders, inflammation of the skin, even cancer.

​From "food for the sick", anti-inflammatory applications to its addition to cosmetics, chicory has a long, rich history in common culture and medical practices. Today, it is being re-discovered by the allopathic community and researched for the very properties relied on by holistic healers and native elders for centuries.

I just received my first bag of RYZE Chicory (blended with super shrooms) and look forward to experiencing the benefits! Have you tried this ancient herb? Drop your thoughts in the comments!

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