Cichorium intybus Anhang

Additive in coffee, and the plant has been cultivated in large commercial plantations in Europe for many years to meet the demands of the beverage industry. The roasted chicory root is sometimes used as a coffee substitute as well aside from its use as an additive in coffee. The leaves of the chicory plant are also in demand in markets around the world; the leaves are used in the preparation of salads and eaten raw as greens. One result of active cultivation of the chicory is the existence of many cultivated varieties of the plant. These different varieties of the chicory differ from one another mainly in the size and the texture of the leaves and the roots.

The root used as mild and non irritating general herbal tonic (diuretic/laxative).

Protects the liver from the effects of excess coffee/is a counter stimulant alleviating the effects of drinking excessive amounts of coffee.

Present Egypt: root treating tachycardia (= rapid heartbeats).

Bruised leaves = a poultice for external complaints on the skin, and bruised chicory leaves are often applied to bring relief from local swellings and inflammation of the skin.

The leaves as food.

On chemical analysis of root of the plant: polysaccharide inulin (11 - 15%/roasted, the inulin undergoes chemical conversion to form a compound known as oxymethylfurfurol has an aroma that is similar to coffee/this is the reason that chicory is mixed with coffee) + sugar fructose (10 - 22%) + bitter principles lactucin and lactucopicrin, some tannin, a fatty and a volatile oil;

Pakistan: liver disease/hepatic.

Vorwort/Suchen Zeichen/Abkürzungen Impressum