When it comes to chicory, opinions differ: some find the vegetable too bitter, while others love it precisely for its tart flavor. In any case, it is worth giving the bright vegetable a chance, because it is rich in vitamins as well as minerals and has few calories. Chicory is harvested in winter and is therefore one of the fresh vegetable delicacies for the cold season.
The healthy ingredients of chicory
Chicory belongs to the daisy family. Many of the plant species in this family are known for their healing and flavorful qualities, such as arnica and artichoke. Chicory leaves are rich in valuable nutrients, such as:
- Vitamin B1
- Vitamin B2
- Vitamin C
- Carotene
- Phosphorus
- Potassium
- Calcium
With a calorie content of only 17 kilocalories per 100 grams, the winter vegetables can also be consumed with a clear conscience.
Chicory: effect on digestion and Co.
Chicory owes its bitter taste in part to lactucopicrin (formerly called intybin). This bitter substance has a supportive effect on digestion: it stimulates the gallbladder and pancreas. Both glands are responsible for the production of important hormones and enzymes that make it possible to absorb substances from food. Bitter substances are also said to have a blood sugar-lowering and pain-relieving effect. In addition, chicory is rich in dietary fiber and the sugar inulin. These substances play a role in the prevention of intestinal diseases, such as colon cancer. Thanks to inulin, chicory in small quantities can also relieve flatulence, for example. But be careful: in too large doses, inulin can stimulate the activity of the intestines more than desired and thus itself have a flatulent effect. In addition, the light-colored leaves have a diuretic effect and play a role in regulating the acid-base balance. These properties make chicory particularly suitable for rheumatics.
8 useful tips for storage and preparation.
Chicory can be eaten raw, as well as the vegetable can be boiled, roasted or steamed. Here are helpful tips around the storage and preparation of chicory:
- If you do not like the bitter taste of chicory, you can cut out the stalk wedge-shaped, because that is where most of the bitter substances are.
- If the leaves are also too bitter, put them in lukewarm salt water or milk for a few minutes. Thus, the bitter taste is mitigated, but the healthy effect of the bitter substances may be lost.
- So that the bitter taste does not intensify, the chicory should be stored in a dark and cool place.
- If you store chicory wrapped with a damp kitchen towel in the refrigerator, it will keep for about a week.
- Add a little lemon juice when steaming the leaves, so they stay bright green!
- Did you know that chicory can be used to find out if a pan contains iron? Chicory, in fact, turns black when fried in iron-coated pans.
- Chicory season is approximately from October to April.
- Red chicory, a cross between red radicchio and white chicory, tastes milder but is much less common than white chicory. Since it loses its color when cooked, it is better to eat it raw.
Cooking with chicory: versatile and healthy.
Even if you – like so many Germans – are not a big fan of chicory so far: Thanks to a variety of preparation options, there is something for every taste. Let yourself be inspired by the numerous recipes and try out different options. The white leaves taste especially good fresh and with a little fruit juice or honey in the dressing. This naturally softens the bitter taste and preserves the healthy substances. Popular classics are therefore also chicory orange salad or chicory salad with tangerines. But chicory is not only suitable for preparing fresh salads, but can also be filled as finger food boats or roasted in delicious vegetable pans. The vegetable is also great for a casserole – just wrap some chicory with ham and top with cheese.
Things to know about chicory
By the way, originally it was not the leaves of chicory that were believed to have a healing effect, but the roots. The so-called chicory roots were considered:
- Sweaty
- Appetizing
- Laxative
- Helpful for gastrointestinal complaints
- Healing-promoting in diseases of the gall bladder, spleen and liver
In addition, the roots were used for the production of substitute coffee (“muckefuck”) – even today, the root chicory is used for this purpose. Therefore, the history of chicory leaves begins quite late, probably in Belgium in the 19th century. Due to an unexpectedly rich harvest, farmers are said to have stored chicory roots in a dark greenhouse. After a while, they found the bright buds of chicory. Since then, the vegetable has become particularly popular in Belgium: Belgians consume an average of nine kilograms of chicory per year.
