CHICORY
CHICORY ROOT COFFEE
Chicory (Cichorium intybus L.) has a long tradition that spans centuries of medicinal use. A cousin of the dandelion, the two are often used interchangeably as they share a similar profile; bitter tasting, root texture when roasted, and remedial constituents. But it is the chicory root that has the most medicinal value in regards to inulin, a prebiotic that supports healthy balanced gut bacteria that is fermented in the large intestine.
Scriptures dating back to the ancient Egyptians show chicory cultivated for her medicinal properties. The root is packed with water-soluble properties and is most popularly administered as a fresh root tincture or a caffeine-free coffee substitute, which is probably how she earned the nickname “coffee weed”.
THERAPEUTICS, ENERGETICS AND CLINICAL PATTERNS
The naturally occurring prebiotic polysaccharide in the root is an inulin and has shown promising results in research in the following areas:
Improved blood sugar regulation helping delay the onset of diabetes.
An excellent liver and gallbladder tonic.
Digestive tract restoration. This is key as many issues and symptoms can arise from poor microflora imbalance.
Moderately cooling, drying and slightly moistening.
A choleretic and cholagogue. Nourishes and stimulates bile production to open up any obstructions in the gallbladder, spleen and liver.
The extremely bitter properties correspond primarily to strengthening the liver and digestive tract by reducing oxidative stress and prevent cellular damage.
There is also a mild diuretic and laxative action that promotes the flow of urine supporting the kidneys, and helps to remove toxins, especially from the blood and intestinal tract.
In Complete Herbal, Culpeper refers to chicory as succory and suggests chicory would make a good headache tonic for children and for ‘swoonings and passions of the heart’. The latter is particularly interesting, as chicory has research in aiding overstimulated cardiovascular systems by reducing cholesterol and lowering cardiovascular heat, heart rate and blood pressure.
SIMPLE RECIPES FOR CHICORY COFFEE
You can find roasted chicory in granule and powdered form to make your coffee your preferred way at most health food stores and supermarkets. Inulin is best extracted in hot water and the longer you decoct the more medicinal value will be extracted.
For chicory coffee: Two teaspoons per cup of boiling water. The taste can be bitter, similar to coffee, so feel free to add coconut cream for a more subtle taste.
For extending coffee: 1:1 ratio of coffee and chicory root.
Can also be mixed with dandelion root: one teaspoon of chicory and dandelion per cup of boiling water.
