Cichorium intybus
| Cichorium intybus | |
| Light: |  |
| Moisture: |  |
| Hardiness: | 3 |
| Soil pH: | 5.6-8.4 |
| Self Pollinated | |
| Height: | 5' |
| Width: | 2' |
| Blooms: | Mid Summer-Mid Fall |
| Meadows | |
| Native to: | |
| Shelter | |
| Edible Rating: |  |
| Medicinal Rating: |  |
| Tea: | Yes |
 | |
Cichorium intybus (common name: chicory)
Propagation: Seed - sow the wild form or cultivars being grown for their roots in May or June in situ. Cultivars being grown for their edible leaves can be sown in April for a summer crop or in June/July for a winter crop. Sow them in situ or in pots and then plant them out as soon as they are large enough.
Cultivation: Prefers a sunny position in any moderately fertile well-drained moisture retentive soil[1][2][3]. Prefers a pH 5.5 to 7[4]. Tolerates a pH in the range 4.5 to 8.3. Chicory grows on any type of soil but, when cultivated, grows best on mellow, deeply tilled, fertile soil or sandy loam[5].. A cool weather crop, it tolerates only moderate summer temperatures and requires well-distributed rainfall, with good drainage, or some irrigation in drier areas[5]. Chicory roots deeply in relatively short time; soil too wet for beans and small grains is not suitable[5]. To insure proper root-growth, apply lime or marl to acid soil to neutralize acidity[5]. Chicory is reported to tolerate a pH in the range of 4.5 to 8.3, an annual rainfall of 30 to 400 cm and an annual mean biotemperature of 6° to 27°C[5].
Chicory is an excellent winter salad. It is often cultivated, especially in Europe, for its edible leaves and for its roots which are used to make a coffee substitute. There are many named varieties[6][7][8] and, by careful selection of cultivars and sowing times, fresh leaves can be obtained all year round. There are three main types of chicory grown for their leaves, there are many cultivars of each form:-
A bitter-tasting loose-leafed form is grown as a green winter vegetable, especially in southern Italy.
A narrow-leafed, witloof or Belgian form has a compact elongate head (chicon) which is blanched for use in salads or cooked dishes.
A broad-leaved (usually red) form produces cabbage-like hearts, these are generally less bitter than the other forms and are eaten raw or cooked. These forms are often used as a winter salad crop[K].
Although a perennial, chicory is usually cultivated as an annual crop, especially when being grown as a winter salad. The winter salad cultivars are usually sown in early summer to make sure that they do not flower in their first year of growth. By late autumn they have formed an overwintering rosette of leaves rather like a cabbage. These leaves can be harvested as required during the winter and the plants will then usually make some new growth (as long as the winter is not too cold) that can be harvested in late winter or early spring. The plants run to flower in the following summer and fail to make an overwintering rosette of leaves for that winter[K].
Chicory can be grown successfully in a meadow or even in a lawn so long as the grass is not cut too short nor too often[K]. It often self-sows freely when well-sited, especially if it is growing in a dry alkaline soil[9].
A very ornamental plant[1]. The flowers open in the early morning (about 6 - 7 o'clock in Britain) and close around midday[12].
Range: Europe, including Britain, from Scandanavia south and east to N. Africa and W. Asia.
Habitat: Grassy meadows and arable land, especially on chalk[13][14].
Edibility: Leaves - raw or cooked[15][12][13][16][17][18][19]. The leaves are rather bitter, especially when the plants are flowering[12]. The leaves are often blanched by excluding light, either by removing all the leaves and then earthing up the new growth, or by covering the plant with a bucket or something similar. Whilst this greatly reduces any bitterness, there is also a corresponding loss of vitamins and minerals[K]. The blanched leaves are often used in winter salads (they are known as chicons) and are also cooked[7][4]. The unblanched leaves are much less bitter in winter and make an excellent addition to salads at this time of year[K]. A nutritional analysis of the leaves is available[20].
Flowers - raw[3]. An attractive addition to the salad bowl[8], but rather bitter[K].
Root - cooked like parsnip[13][21][16][14][22][17][6]. The boiled young roots form a very palatable vegetable[12]. The root is said to be an ideal food for diabetics because of its inulin content[16]. Inulin is a starch that cannot be digested by humans, it tends to pass straight through the digestive system and is therefore unlikely to be of use to a diabetic[K]. However, the inulin can be used to make a sweetener that is suitable for diabetics to use[K]. Chicory-root is free of harmful ingredients, and is essentially a concentrated combination of three sugars (pentose, levulose and dextrose) along with taraxarcine (the bitter principle of dandelion)[5]. It is especially important as source of levulose[5]. Roots are used in seasoning soups, sauces and gravies, and to impart a rich deep colour[5].
The roasted root is used as a caffeine-free coffee adulterant or substitute[15][12][13][21][14][22][17][6]. Young roots have a slightly bitter caramel flavour when roasted, roots over 2 years old are much more bitter[9].
Medicinal: Chicory has a long history of herbal use and is especially of great value for its tonic affect upon the liver and digestive tract[23]. It is little used in modern herbalism, though it is often used as part of the diet.
The root and the leaves are appetizer, cholagogue, depurative, digestive, diuretic, hypoglycaemic, laxative and tonic[12][21][16][14][22][6][24]. The roots are more active medicinally[24]. A decoction of the root has proved to be of benefit in the treatment of jaundice, liver enlargement, gout and rheumatism[12]. A decoction of the freshly harvested plant is used for treating gravel[12]. The root can be used fresh or dried, it is best harvested in the autumn[16]. The leaves are harvested as the plant comes into flower and can also be dried for later use[16].
The root extracts have experimentally produced a slower and weaker heart rate (pulse)[24]. The plant merits research for use in heart irregularities[24].
The plant is used in Bach flower remedies - the keywords for prescribing it are 'Possessiveness', 'Self-love' and 'Self-pity'[25].
The latex in the stems is applied to warts in order to destroy them[20].
Usage: The roots have the potential to be used for the production of biomass for industrial use[7]. They are rich in the starch 'inulin' which can easily be converted to alcohol[5].
A blue dye has been obtained from the leaves[12].
The flowers are an alternative ingredient of 'QR' herbal compost activator[26]. This is a dried and powdered mixture of several herbs that can be added to a compost heap in order to speed up bacterial activity and thus shorten the time needed to make the compost[K].
Pollinators: Bees, self
Notes: A very good winter salad, in small quantities. Your guinea pigs should love it even if you cannot handle the bitterness.
Seed is readily available.
Soil: Can grow in light, medium, and heavy soils.
Drainage: Prefers well drained soil.
Seed Ripens: Late Summer-Mid Fall
Flower Type: Hermaphrodite
Known Hazards: Excessive and continued use may impair function of the retina[27].
Links
References
- ↑ 1.0 1.1 Chittendon, Fred. RHS Dictionary of Plants. Oxford University Press, 1951.
- ↑ Hylton, Josie and William Holtom. Complete Guide to Herbs. Rodale Press, 1979.
- ↑ 3.0 3.1 Larkcom, Joy. Salads all the Year Round. Hamlyn, 1980.
- ↑ 4.0 4.1 Huxley, Anthony. The New Royal Horticultural Society Dictionary of Gardening. MacMillan Press, 1992.
- ↑ 5.0 5.1 5.2 5.3 5.4 5.5 5.6 5.7 5.8 Duke, James. Handbook of Energy Crops. 1983.
- ↑ 6.0 6.1 6.2 6.3 Uphof, Johannes. Dictionary of Economic Plants. Weinheim, 1959.
- ↑ 7.0 7.1 7.2 Corbetta, Francisco. The COmplete Book of Fruits and Vegetables. 1985.
- ↑ 8.0 8.1 Facciola, Stephen. Cornucopia - A Source Book of Edible Plants. Kampong Publications, 1990.
- ↑ 9.0 9.1 Bown, Deni. Royal Horticultural Society Encyclopaedia of Herbs and Their Uses. Dorling Kindersley, 1995.
- ↑ Baines, Chris. Making a Wildlife Garden.
- ↑ International Bee Research Association. Garden Plants Valuable to Bees. International Bee Research Association, 1981.
- ↑ 12.0 12.1 12.2 12.3 12.4 12.5 12.6 12.7 12.8 Grieve, Margaret. A Modern Herbal. Penguin, 1984.
- ↑ 13.0 13.1 13.2 13.3 Mabey, Richard. Food for Free. Collins, 1974.
- ↑ 14.0 14.1 14.2 14.3 Triska, Jan. Encyclopaedia of Plants. Hamlyn, 1975.
- ↑ 15.0 15.1 Hedrick, Ulysses. Sturtevant's Edible Plants of the World. Dover Publications, 1972.
- ↑ 16.0 16.1 16.2 16.3 16.4 16.5 Launert, Edmund. Edible and Medicinal Plants. Hamlyn, 1981.
- ↑ 17.0 17.1 17.2 Vilmorin-Andrieux. The Vegetable Garden. Ten Speed Press.
- ↑ Organ, John. Rare Vegetables for Garden and Table. Faber, 1960.
- ↑ Hill, Albert. Economic Botany. The Maple Press, 1952.
- ↑ 20.0 20.1 Duke, James and Edward Ayensu. Medicinal Plants of China. Reference Publications, 1985.
- ↑ 21.0 21.1 21.2 Chiej, Roberto. Encyclopaedia of Medicinal Plants. MacDonald, 1984.
- ↑ 22.0 22.1 22.2 Lust, John. The Herb Book. Bantam Books, 1983.
- ↑ Chevallier, Andrew. The Encyclopedia of Medicinal Plants. Dorling Kindersley, 1996.
- ↑ 24.0 24.1 24.2 24.3 Foster, Steven and Billy Tatum. Medicinal Plants of Eastern and Central North America. Houghton Mifflin, 1990.
- ↑ Chancellor, Philip. Illustrated Handbook of the Bach Flower Remedies. C W Daniel, 1985.
- ↑ Bruce, Maye. Commonsense Compost Making. Faber, 1977.
- ↑ Stuart, Malcolm. The Encyclopedia of Herbs and Herbalism. Orbis Publishing, 1979.