There are many varieties of chicory, some are cultivated for their leaves that are eat in salad, others for their roots that are used in herbal medicine, but also as coffee substitute. In the 17th century, the Dutch discovered that its roasting allowed to reduce its bitterness and develop notes of caramel. From there was born a drink which took off at the beginning of the XIXth century, at the time of the Napoleonic blockade which led to a shortage of coffee. It remains common in the North of France.
What are the advantages of chicory?
“Like all bitter plants, chicory has cholagogue properties: it facilitates the production of bile by gall bladder. It promotes the production of bile and stimulates its secretion as well as that of gastric juices, leading to better digestion, especially fats. It also lubricates the food bolus, which promotes the proper functioning of the transit “, explains Caroline Gayet, dietitian and herbalist.
It is therefore indicated in the event of digestive heaviness and constipation. Thanks to inulin, it also plays a positive role on the microbiota and immunity. Finally, as a coffee substitute, it has the advantage of being caffeine-free and less acidifying.
How to choose it well?
To benefit from all its advantages, and in particular from its cholagogue properties, it is necessary to take chicory root, just dried and cut into “cossettes” which can be found in pharmacies and herbalists. But the most common is roasted chicory. “The fact of grilling it makes it lose its active ingredients, but it remains rich in inulin”, analyzes Caroline Gayet. Prefer roasted chicory to infuse bought in an organic store. Because soluble chicory has undergone a very thorough transformation process. However, the more a food is processed, the less beneficial it is for health.
How to use chicory?
Chicory root is prepared as a decoction. “Count 1 tsp for 25 cl of water, bring to the boil 5 min, remove from heat, cover and let infuse 10 min. Drink hot 15 min before the meal, 1 to 3 times a day for 3 weeks” , indicates the specialist, who gives a tip to reduce its bitterness: add a pinch of chamomile or the juice of 1/2 lemon at the time of infusion. Roasted chicory is drunk like coffee, but at any time of the day because it is caffeine-free.
Read also :
- Coffee, friend or foe?
- Focus on rooibos
- Reflux: drinks to avoid, and those that can be drunk
