Chicory

What Is Chicory?

Chicory (Cichorium intybus) is a leafy plant of the daisy family that grows wild in Turkey's countryside in spring. It is also known colloquially as "radika"; a caffeine-free coffee (chicory coffee) is made from the cultivated root of the same plant.

Its leaves are long, jagged-edged and dark green; its blue-purple flowers bloom in early summer. Its taste is distinctly bitter, which is why it is usually boiled and drained before being cooked in olive oil.

Nutritional Values of Chicory

Chicory is a low-calorie green rich in fiber and vitamin C; 100 grams contains approximately 23 kcal of energy and 4 g of fiber. Potassium and vitamin A precursor carotenoids are also among the plant's notable nutrients.

What Are the Benefits of Chicory?

With its high fiber content, chicory can support digestion as part of a balanced diet. Traditionally, it is consumed as an herbal tea for digestive complaints; scientific studies on this use are ongoing.

This information is general; chicory is a food, not a substitute for medical treatment.

How to Choose Chicory?

Fresh chicory has vivid, dark green leaves; yellowed or wilted leaves are a sign of staleness. Plants that cannot be identified with certainty should not be foraged; if possible, they should be obtained together with someone who can recognize the species, or from a reliable market/herbalist.

• The leaf should be firm, dark green and flexible without being brittle
• A milky white sap oozing out when the stem is cut is a sign of freshness
• Flowered, hardened plants should be avoided; young shoots are less bitter

How to Store Chicory?

Chicory can be kept unwashed, wrapped in a damp paper towel, in a perforated bag in the refrigerator for 3-4 days. Since prolonged storage increases bitterness and wilting, it is recommended to consume it soon.

Using Chicory in the Kitchen

Chicory is most commonly boiled and drained, then sautéed with olive oil and onion; this method removes most of the bitterness. Raw young leaves can also be added to salads in small amounts.

How to Make Chicory with Olive Oil?

Washed leaves are boiled in boiling water for 3-4 minutes and drained, then cooked over low heat with onion sautéed in olive oil and optionally rice. It is served warm with a drizzle of lemon.

Coffee from Chicory Root

Dried and roasted chicory root is ground and brewed as a caffeine-free coffee alternative; this use is especially common in European cuisine.

Which Recipes Use Chicory?

Chicory with olive oil, chicory omelet and mixed green salad are among the recipes chicory is most often used in. Boiled leaves are also incorporated into yogurt-based mezes.

Frequently Asked Questions

What is chicory good for?

Chicory is rich in vitamin C, fiber and potassium, and can support digestion as part of a balanced diet. It is a food; it does not claim to treat disease.

Are chicory and radika the same plant?

Yes, in Turkey the name "radika" is mostly used for wild chicory (Cichorium intybus); different species may be called by the same name depending on the region, but the basic use and flavor profile are similar.

How is chicory's bitterness reduced?

If the leaves are boiled in boiling water for a few minutes and drained before cooking, the bitterness is largely reduced. Young, small leaves are also less bitter than mature leaves.

Is chicory eaten raw?

Young and fresh leaves can be added raw to salads in small amounts, but mature leaves are quite bitter and are generally consumed boiled.

Where does chicory grow?

Chicory grows wild in spring in nearly every region of Turkey, in the countryside, along field edges and on vacant land; it is also cultivated and sold at markets.