Chicory (
Chicorium intybus) also known as French endive, native to Europe, a hardy perennial herb belongs to the family
Asteraceae. The plant grows to a height of 2-3 feet with numerous branches. The lower leaves of the plant are large, spreading and thickly covered with white hairs. The upper leaves are small, less divided and clasping the stems. The root of chicory is long and thick. Though the plant has variety of uses, the dried, and roasted and ground roots are mainly used for blending with coffee. The leaves are used as
vegetable, salad, medicine and forage. Chicory plant has been employed to treat several diseases in plant based medicine system. Chicorin and intybin are the most important active principle present in chicory plant. The fresh roots are bitter, milky and have been used for jaundice, liver enlargements, and gout and rheumatic complaints. Plant extract is an excellent laxative for young ones. Leaves are diuretic and are used for urinary troubles. Leaves of chicory are a good vegetable as it has several nutrients and
minerals. The nutritive values of chicory are comparable with common leafy vegetables like Amaranthus, and water leaf. It is rich in proteins, carbohydrate and fibre and also rich in minerals like Calcium, Iron and Magnesium and fair source of vitamin C. The blanched leaves are used as salad, as the unblanched leaves are bitter. It also a good fodder for sheep, cows and rabbits. Being a quick growing succulent plant produces higher tonnage per unit area.