Chicory Root 4:1

History and Uses:
Chicory is a perennial with stems that are two to three feet high, with numerous and spreading lateral branches, growing at a very considerable angle from the central stem,

so that the plant does not appear rich and full. Chicory is one of only two species that comprise the genus, Cichorium, endive being the other. Chicory is a prolific plant that thrives in places where nothing else will grow. Some consider it a weed, while others appreciate its beauty and culinary virtue. One of Chicory's common names, Succory, is thought to be derived from the Latin word, succurrere, meaning "to run under" because the plant's roots run to great depths, and it is very difficult pull up. The roots are commonly dried and ground to make a caffeine-free coffee substitute, although the plant does have a bitter flavor. When World War II disrupted shipping, most United States "coffee" was made from Chicory. The fresh root is bitter with a milky juice, which is somewhat aperient and slightly sedative. The leaves are sometimes used in salads or eaten as a vegetable, and in Europe, it is often grown as fodder for livestock. Medicinally, Chicory has been used to treat skin disorders, gout, jaundice and to reduce an enlarged liver. As a poultice, Chicory was thought to improve inflammations, swellings, bruises and eye disorders. In India, the plant is still used by herbalists used to treat dyspepsia, vomiting, diarrhea, headache and skin allergies. Animal studies have revealed that Chicory can lower pulse rate and reduce cholesterol levels. A decoction of one ounce of Chicory Root to a pint of boiling water has been found effective in jaundice, liver enlargements, gout and rheumatic complaints. Syrup of Chicory is thought to be an excellent laxative for children, as it acts without irritation. Chicory has properties similar to those of Dandelion, its actions being tonic, laxative and diuretic. The German Commission E has approved its use to improve a poor appetite and dyspepsia.