Other names used: radicchio

Parts used: the roots and the leaves

Active constituents: inulin, bitter principles, mineral salts (roots),
dicaffeoyltartaric acid (leaves).

Properties:

• bitter tonic
• digestive
• depurative
• diuretic
• mildly sedative

It is a perennial herbaceous plant with a rhizome and a tapered root and
a stem growing up to one metre tall.
The wild form is found in grassy places, especially in meadows
and fields, from the coast up to the mountain zone; it is cultivated in
various forms.

Chicory owes its fame to the use made of its
leaves in salads and of its roots as a coffee substitute. An infusion of the leaves has the property of
stimulating the functions of the intestines, the liver and the kidneys, with
a consequent general depurative and detoxifying effect whose
benefits are also appreciated in the skin. The mineral salt
and vitamin content is best enjoyed through regular dietary use
of fresh or cooked leaves in lightly dressed salads. The
roots share the same properties as the leaves.
For external use, the leaves or the juice of the leaves and roots
have emollient and refreshing properties.

INTERNAL USE: (roots)
To cleanse the body.
Decoction: 4 g in 100 ml of water. One cup before meals.
Wine tincture: 2 g in 100 ml of white wine (macerated for 10
days). A small glass after meals.

INTERNAL USE: (leaves)
To cleanse the body.
Infusion: 2 g in 100 ml of water. A small cup or a full cup before
meals.

EXTERNAL USE: (roots or leaves)
As a refreshing, emollient, anti-redness remedy.
Pulp: (of cooked roots) – apply to the affected area
with a piece of gauze in between.