Chicory

More information

Chicory is an edible herbaceous plant characterized by a basically bitter taste (depending on the variety), very widespread and used throughout the Italian territory.
It looks like a ribbed head with upturned spear shaped leaves that embrace the stem.
The most common and known species is Cichorium intybus L. but there are many variations, "synonyms" of the main species. In some areas of Italy it is called catalonia; in Puglia instead, there are two important local varieties known as "Cicoria puntarelle Molfettese and Galatina".
It is a very resistant plant, adaptable to different climates (even in situations of partial drought), sowing can begin in the months of June and July, while the harvest can begin in the autumn and continue until the first winter months.

Chicory is a concentrate of nutritional virtues and one of the most precious blood purifiers, it contains cicorin, inulin, choline, tannin, starch, mineral salts and vitamins, all substances very useful for the body, thanks to which this vegetable boasts astringent properties, tonics, disinfectants and detoxifying.