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Chicory herb is used as tonic, laxative and as diuretics.The leaves of chicory herb may be eaten raw or cookedChicory (Cichorium Intybus) is native to parts of Europe, Australia and North America and is used for several culinary purposes. It is a perennial plant that belongs to the Compositae family. It has curly, bitter-tasting leaves that can be eaten raw or cooked like greens. The common names are Blue dandelion because it is similar to dandelion, and succoury. The ancient Egyptians and Romans used it as a vegetable which was eaten after meals to aid digestion and eliminate wastes. The French use the root in their coffee to counter balance the stimulating effect of the caffeine. It is one of the original "bitter herbs" used during Passover.
May be used as a coffee substituteThe roots can be baked, ground, and used as a coffee substitute and additive and the dried roots also can be added to coffee for aroma and flavor.Therefore coffee lovers could make a switch from time to time and reap the natural benefits from this medicinal herb, especially those individuals who suffer heart conditions.
Benefits of chicory herbThe sight of the blue-purple sun-ray flower of the dandelion-like stalk of this plant is a familiar greeting on summer morning walks which grows rather like a common weed.A tea of the root is used a blood purifier for the liver and kidneys and to clean out the intestines, stomach and colon. It is also given to diabetic to lower their blood sugar. A tea made from the leaves can the flow of bile and assist in the elimination of gallstones. The fresh greens can be steamed as a vegetable and eaten to clean out the intestines, colon and stomach. The root contains volatile oils and the flowers was used as a treatment in Germany, and is recorded in many books as an ancient German treatment for everyday ailments. It is used as a treatment for gastroenteritis, sinus problems and cuts and bruises. The leaves can be crushed and used as a poultice for swellings and inflammations.
Decoction and herbal teaA decoction of one ounce of the root to a pint of boiling water is effective in the natural treatment of jaundice, liver enlargements, gout, gravel, as well as rheumatic conditions.Steep one ounce of the dry root in one pint of boiling water for ten minutes, then strain and used accordingly.
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