Chicory

Chicory is closely related to endive. There are many varieties of chicory. They include green chicory which is leafy; Belgian endive (also called witloof), which is a root chicory; and radicchio, also a root chicory, which is red and white. Chicory is best when tossed in a salad with other vegetables.

Green chicory is cultivated primarily in Europe, although varieties grow wild in Europe, Africa, Asia, and the United States. Belgian endive is mainly cultivated in Belgium and is prized for its delicate flavor. Radicchio is native to Italy and primarily grows there.

Radicchio is often sold with the root attached. If possible, the root should be eaten, because it is very good.

When selecting chicory, look for a fresh, crisp, green vegetable. Belgian endive, which looks like a tightly wrapped stalk, should be white or near-white. Radicchio should be crisp and fresh.

Benefits of Chicory

Chicory is an alkaline food that is good in elimination diets. It is high in vitamin C.

Tea made from chicory roots and used as an enema is a wonderful remedy for increasing peristaltic action and getting the liver to work.

Nutrients in one pound (greens only)