Chicory

Chicory originates from the Mediterranean but it’s now common on gravelly soils in the UK, (including in Panshanger Park). Its flower stems can reach upto 180cm but it’s the leaves which can be eaten as a salad leaf (or wilted like spinach) and the root which can be ground and used as a coffee substitute.

Medicinally, chicory has a multitude of uses: it eases digestion as it both reduces acid and contains inulin, which is a powerful prebiotic. Inulin also reduces bad cholesterol. Chicory contains a significant amount of plant phenols, which are anti-thrombotic and anti-arrhythmic agents, thus chicory based coffee reduces the likelihood of cardiovascular disease. The root extract has sedative qualities and so is a helpful sleep aid and reduces stress & anxiety. It is also anti-inflammatory and so has been used for many years to ease arthritis and other joint & muscle pains. Containing several antioxidants and having antibacterial properties, it boots the immune system. Chicory is a great source of vitamins and minerals, including zinc, magnesium, manganese, calcium, iron, folic acid, potassium, and vitamins A, B6, C, E, and K.

As I’m not drinking anything with caffeine in currently, I think I’ll pop into the health food shop and buy some chicory extract!