Chicory: Benefits, Dosage, Contraindications

Chicory is a perennial plant belonging to the Asteraceae family. Native to Europe and Asia, it commonly grows along paths and in uncultivated areas. Mentioned in the Ebers Papyrus, dating back to 4000 BC, chicory has a long history of medicinal and culinary use. Its name 'intybus' comes from Syrian, meaning 'hollow stem', like a flute. During the first year, it forms a rosette of soft leaves, then, in the second year, it raises an upright stem and blooms from July to September, displaying magnificent azure blue flowers often grouped in pairs. Chicory is appreciated for its medicinal properties and culinary uses. Saint Hildegard recommended it for indigestion and treating wounds and boils externally. The plant's juice was once used against poisoning. The whole plant is known for its tonic, stomachic, depurative, diuretic, laxative, cholagogue, and febrifuge properties. It promotes the elimination of excess bile and cleanses the liver, spleen, and kidneys. The aerial parts and roots of chicory are used. They contain inulin (10 to 15%), sesquiterpene lactones, phenolic acids (chlorogenic and caffeic acids...), phytosterols, and tannins. Chicory is also rich in vitamins C, B, P, and K. For centuries, chicory has been consumed as a salad. It is considered an excellent remedy-food as it strengthens the stomach. Besides its culinary uses, chicory is also cultivated for chicory coffee production, a caffeine-free alternative to traditional coffee. Today, chicory is used for digestive disorders such as bloating, slow digestion, belching, flatulence, to ease urinary and digestive elimination functions, as an aid in slimming diets, and to promote renal water elimination.