Cichorium intybus

Description

Leaves: raw or cooked. The leaves of the plant are quite bitter, especially during flowering. To reduce the bitter taste, the leaves can be blanched by covering them lightly, for example, with a bucket. However, blanching causes the plant to lose vitamins and minerals. The blanched leaves are also known as endive and are often used in salads in winter, when they are less bitter. The leaves can also be cooked. Flowers: raw. The flowers have a bitter taste, but are a nice addition to salads. Root: cooked (like parsnip). The young cooked roots are a delicious vegetable and are said to be ideal for diabetics due to their high inulin content. Inulin can also serve as a sweetener for diabetics. The root contains a combination of three types of sugars: pentose, fructose, and dextrose. Roots can be used in herbal soups, sauces, and gravies, giving the dishes a rich, deep color. The roots can also be roasted and serve as a substitute for caffeine. Young roasted roots have a slightly bittersweet caramel flavor, while older roots over two years are more bitter.

Guilds