Chicory is often used as a coffee substitute, but few people know that in cooking, it is also added to many dishes to give them an unusual taste. Here are some facts about the chicory, which will enhance your understanding of the need for its application.
– As a coffee substitute, chicory root has been used in the 17th century. During the Second world war, the demand for it has increased dramatically, as, in many European countries, there was a shortage of coffee beans.
– Chicory contains many vitamins and minerals, including zinc, magnesium, manganese, calcium, iron, potassium, vitamins a, B6, C, E, and K.
– Chicory leaves are used in salads and as a garnish for meat and fish. The leaves can be consumed raw, and fried, stewed, and baked.
– The leaves of chicory added to animal feed as they contain plant proteins and minerals that are good for their health. Wild animals also eat wild chicory in the woods.
– Chicory blooms from July to October, with each flower blooms for only one day.
– In cooking area mainly used two types of chicory — chicory salad and chicory ordinary. But species of this plant much more.
– Chicory is useful in digestive disorders, arthritis, the intoxication of the whole organism, bacterial infections, heart disease, and immunocompromised persons.
– Tincture of buds of chicory calms the nervous system and therefore is useful for stress and prolonged depression.
– Chicory root contains inulin. This polysaccharide is able to make the dish sweeter, and therefore it is often added to coffee instead of regular sugar. And syrup, chicory root is widely used in the confectionery business.
– In many countries believe that chicory can make a person invisible.
For more about chicory health benefits and harms read our big article