Biological Name: Cichorium intybus
Other Names: Chicory, Succory, wild chicory, wild succory, garden endive, garden chicory, endive
Parts Used: Root, flowering herb
Appetizer, cholagogue, digestive, diuretic, tonic
Chicory is often recommended for jaundice and or spleen problems. The juice of the leaves and a tea made from the flowering plant promote the production of bile, the release of gallstones, and the elimination of excessive internal mucus. They are also useful for gastritis, lack of appetite, and digestive difficulties. A decoction of the rootstock is said to be beneficial to the glandular organs of the digestive system. For painful inflammations, try applying the boiled leaves and flowers wrapped in a cloth.
Chicory is a perennial plant that is commonly cultivated and also found wild in the U.S. and Europe. The rootstock is light yellow outside, white inside, and, like the rest of the plant, contains a bitter, milky juice. The stiff, angular, branching stem bears lanceolate leaves that are coarsely toothed near the bottom of the plant. The light-blue to violet-blue, flower heads feature rays that are toothed at the ends. Flowering time is from July to September or October.
Gather the rootstock from March to May.
Decoction: Use 1 tsp. rootstock or herb per 1/2 cup of cold water; bring to a boil and strain. Take 1 to 1 1/2 cups a day, a mouthful at a time.
Juice: Take 1 tbsp. in milk or water, three times a day.
No information available. Some herbs are known to react with your medication. Please consult your physician before starting on any herb.