Already in ancient Greece and Rome Young leaves of wild chicory were collected already in ancient Greece and Rome, and salads and side dishes were prepared from them. Over time, the plant began to be cultivated and the less bitter plants that we know today as radicchio versions were grown from it. Chicory can be recognized by its long, eventually quite...
Already in ancient Greece and Rome
Young leaves of wild chicory were already collected in ancient Greece and Rome, and salads and side dishes were prepared from them. Over time, the plant began to be cultivated and the less bitter plants that we know today as radicchio versions were grown from it. Chicory can be recognized by its long, dark green leaves that are quite serrated at the end. Compared to common radicchio, it also grows from the root, but the leaves are on longer stalks, not as compressed and do not form heads as with common radicchio. Perhaps chicory is still best known today from folklore as a cheap substitute for coffee. Its roots were chopped and baked in the oven for about an hour or until it turned dark brown. It was then ground in a grinder when cooled and used instead of coffee (1 teaspoon per cup of water). Chicory is considered a good source of vitamins A, B and C, as well as a source of calcium, phosphorus, zinc and magnesium. Boiled roots and flowers can be used to make an excellent bath that soothes irritated skin and mild inflammation.
Today on the plate
Chicory is rarely offered on the menu today. It has a slightly bitter taste, but it is versatile in the kitchen: it can be cut raw as a stand-alone salad, mixed into various types of other spring salads (radicchio, radicchio, dandelion...), it will be excellent if served with garlic and a boiled egg. and with a simple Vinaigrette dressing (good olive oil, wine vinegar, salt, pepper and various green herbs). If chicory is offered raw, like Belgian radicchio, it will go well with apples or pears, walnuts and cheeses with mold. It can also be offered as a salad with warm sable (with fried bacon or prosciutto) or in combination with an orange and ginger dressing. Chicory can also be used in various cooked recipes. We first soak it in lemon juice and roast it on the grill, sprinkle it with olive oil and serve it with freshly grated Parmesan cheese. It can also simply be fried in a pan together with thyme and bacon, boiled and prepared similarly to spinach or Swiss chard, or added to various vegetable soups. A refreshing drink rich in vitamin A can also be prepared from chicory, celery, carrots and parsley
