Crazy Chicory

Cichorium intybus, or Chicory has been used for thousands of years, both for its medicinal properties as well as its culinary delights.  This beautiful plant is a member of the very large compositae family and has a long history in the world.  Egyptian papyrus scrolls list it as a medicinal plant more than 6,000 years ago and herbalists of the Middle Ages relied on its healing powers to treat many complaints of the liver, gallbladder and spleen, as well as edema and weak hearts.  The medicinal effects of Chicory are similar to that of dandelion, helping to stimulate the appetite and support proper liver functions.  Chicory also promotes saliva and bile production, as well as proper elimination of uric acid making it a valuable herb for relieving gout and rheumatism.

But did you know that this crazy plant is considered a vegetable in Europe and has been used in many recipes since the fourteenth century?  This plant adds nutrients, visual appeal and flavor to many dishes.  It can be eaten either raw or cooked and contains protein, carbohydrates, inulin, and natural fructose.  The crazy little Chicory is an excellent source of vitamin A, folic acid,potassium, vitamin C, pantothenic acid and the trace minerals of copper, iron, magnesium, calcium, riboflavin, vitamin B6 and zinc.  Chicory root shoots, or endive are very edible and equally healthy.  Chicory not only aids in digestion, but it also helps to gently cleanse the intestines.  It can therefore be considered an excellent addition to a healthy diet. 

Chicory root was roasted and used as a coffee substitute in times of war and financial hardship.  The root has a bitter, coffee like taste but it lacks the volatile oils and caffeine.  Chicory grows wild almost every where, but it is also easy to cultivate.  Look for a plant with short stems and green serrated leaves that may look a lot like dandelions.  The leaves should be gathered in the spring and summer.  The plant's blue flowers are very attractive in salads and are edible.  Use the leaves in sandwiches, or mince and add them fresh to cottage or cream cheese for a delicious spread.  The leaves can also be used as a seasoning that will add depth to soups, salads and white sauces.  Chicory leaves are also a tasty complement to many fish and chicken dishes.

Chicory Miso Soup
1 lb of fresh young chicory leaves
4 minced cloves of garlic
2 Tbsp of good olive oil
1/2 cup of shopped onion
1 oz or about 1 Tbsp of minced, peeled, fresh ginger root
6 cups of vegetable or chicken broth
1/4 cup of red miso paste
2 large peeled, sliced parsnips
1 good size piece of peeled, chopped Chicory Root
1-2 Tbsp of apple cider vinegar
feta cheese
croutons
chives  (optional)

Saute the garlic, onions and ginger in the olive oil until slightly translucent in a medium soup or stock pot.  Stir in the vegetable or chicken broth and miso paste.  Bring to a boil.  Add the parsnip and chicory root and simmer until the roots are soft.  Add the chicory leaves and 1 Tbsp of vinegar.  Taste and, if you wish, add more vinegar, 1 tsp at a time until the soup reaches your desired acidic flavor.  Ladle into bowls and add crumbled feta cheese and a few croutons as garnish.

HAPPY, HEALTHY SPRING EATING!