What is chicory?
Chicory is a perennial herbaceous plant belonging to the Asteraceae family. Recognized by its delicate blue flowers and sturdy stem, chicory comes in different varieties, some of which are grown for their roots. These roots, once roasted, serve as a substitute for coffee or are incorporated into a variety of food preparations. For centuries, chicory has attracted interest for its subtle taste and nutritional qualities.
Where does chicory come from?
Chicory grows wild in many parts of Europe, Asia and North Africa, particularly in meadows, roadsides and waste ground. Its use dates back to antiquity, when it was already appreciated for its gustatory properties and dietary benefits. Today, France, Belgium and parts of Central Europe grow large quantities of chicory for the production of soluble extracts, powders and syrups.
What is chicory's history?
Over the ages, chicory has found its place in popular pharmacopoeia and culinary traditions. During the continental blockade in the XIXᵉ century, it became a valuable substitute for coffee, when the latter became scarce and expensive. Roasters began to roast chicory root to obtain a hot beverage whose flavor, though slightly different, was reminiscent of coffee. This practice has continued to this day, and many people continue to use chicory as an infusion for its mild taste and low caffeine content.
What parts of chicory are used?
While wild chicory grows spontaneously, the variety best known in the kitchen is industrial chicory, cultivated for its fleshy root. This root is generally washed, dried and then roasted before being ground into powder or transformed into soluble granules. The leaves of certain chicory varieties, such as curly endive or escarole, are used in salads or cooking for their slightly bitter note. The flowers, less common, can enhance dishes with their bright blue color, although they are more of a visual asset than a star ingredient.
What are the potential benefits of chicory?
Chicory root is rich in inulin, a prebiotic fiber that supports intestinal flora by promoting the development of beneficial bacteria. When incorporated into a balanced diet, this fiber can help improve transit regularity and regulate blood sugar levels. As a partial or total replacement for coffee, roasted chicory offers the advantage of being caffeine-free, making it attractive to those wishing to moderate their intake of stimulants. What's more, its slightly caramelized taste appeals to palates looking for sweeter alternatives.
How to use it as part of an overall health approach?
Chicory can be easily integrated into everyday life. As a hot drink, it can be enjoyed on its own, layered in water or milk, or blended with coffee to soften its strength and give it a rounder flavor. As a food, it can be used in sauces or pastries to add a slightly sweet, roasted touch. Some prefer to use it alongside other digestive herbs, such as mint or fennel, for a more complete effect on abdominal comfort.
What forms of chicory are available on the market?
Chicory is available as a soluble powder, often sold in jars or sachets, which are easy to dose and mix with hot liquids. There are also liquid versions, sometimes sweetened, for flavouring culinary preparations or hot drinks. Roasted and ground chicory root is another option, ideal for those who like to prepare their infusions in a more traditional way. Chicory leaves, like frisée or endive, are commonly found on fruit and vegetable shelves, ready to be eaten raw or cooked.
How can chicory be used in cooking?
Powdered chicory can be used to enhance the taste of homemade desserts, such as cakes, marble cakes or even a "revisited" tiramisu. It can also be incorporated into sauces for meat or vegetables, to give a brown tint and a balanced hint of bitterness. Curly endive or chicory leaves are often used in salads, combined with sweet ingredients (diced apples, walnuts, raisins) to contrast with their natural bitterness. The more adventurous don't hesitate to experiment with chicory cappuccinos or lattes, offering an original, caffeine-free beverage.
Can chicory be combined with other plants?
Yes, chicory can be blended with other plants as part of a diversified diet. It is sometimes found in blends containing roots or digestive seeds such as fennel, aniseed or coriander. To tone the body, some prefer to combine it with mild herbs such as chamomile or verbena, creating infusions or decoctions for moments of relaxation. Chicory then enhances the overall flavor of the drink, while adding its round, warm texture.
Are there any side effects or contraindications?
Chicory is generally well tolerated. However, in some sensitive individuals, the high inulin content may cause bloating or mild intestinal discomfort if consumed in excess. Individuals allergic to Asteraceae (a family that also includes arnica, chamomile or daisy) should exercise caution. In general, it's best to introduce chicory gradually, to allow the body to get used to the fiber and enjoy all its benefits without discomfort.
Is chicory easy to grow?
Chicory requires well-drained soil, neither too dry nor too wet, and a sunny position. Some varieties are sown in spring, others in late summer, depending on whether you want to harvest the leaves or the root. If you want to roast your own roots, you'll need to wait a few months for them to reach a sufficient size. This is not the easiest plant to manage for a beginner gardener, as the quality of the soil and regular watering greatly influence the final flavor and size of the root.
Where can I buy quality chicory?
Chicory can be found in most supermarkets, in powder or liquid form. Organic stores and specialized grocery stores often offer a wider range of products, including organic and sustainable chicory. For those looking for an artisanal product, there are regional roasters who emphasize the origin and traceability of their roots. It's also possible to buy online directly from local producers, who guarantee the freshness and authenticity of chicory.
Bonus FAQ: does chicory have other, unsuspected uses?
Yes, in some countries it is used to feed livestock, as its leaves can be used to make fodder. Its bitter taste and high fiber content also make it suitable for a variety of dietary applications. On the domestic front, some enthusiasts use it as a natural colorant, as the roasted powder can provide brown hues in recipes, or even to dye fabrics by hand.
