Also known as
Cichorium intybus

Introduction
Chicory is a nutritional herb whose leaves and root are eaten and brewed into tea. The roots of chicory are often roasted and used as an alternative or additive to coffee. Chicory root is caffeine free, but does stimulate digestion similar to coffee, and has a similar, complimentary taste as well.

Constituents
Inulin, sesquiterpene lactones lactucin and lactucopicrin. Other ingredients are aesculetin, aesculin, cichoriin, umbelliferone, scopoletin, 6,7-dihydrocoumarin, and further sesquiterpene lactones and their glycosides

Harvest Data
Origin: India
Certified organic
Cut & sifted roots, roasted

Use
Chicory root brews a tasty and healthy tea with a cleansing tonic action. Recommended 1-2 grams or 1/2-1 teaspoon in tea. Chicory root makes a very tasty base note for tea blends and goes well with cocoa, dandelion, sarsaparilla, and other nutty tasting herbs.

Summary
Chicory root is a tasty herbal tonic most known for its role as a coffee additive or substitute. The root has been used as a detoxicant, to increase the appetite, as a diuretic, and as a general health tonic or panacea.

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