Scientific Name: (Cichorium intibus)
Common Name: Succory, Endive
Medicinal Part: The Root
Chicory is a perennial herb, native of Europe but has become thoroughly naturalized in the United States. The stem is stiff, tough, and angular in cross-section; it attains heights of from one to three feet. It is often quite branching, but the branches spring out abruptly so that the effect is not very graceful. The leaves are long-lanceolate, dark gray-green and coarsely toothed. The flowers are very beautiful – a violet-blue, approaching a pure blue in color. There are at least two ranks of strap-shaped rays, the inner one much shorter, all toothed at the ends. Succory blooms in dry situations from July until October.
Properties and Uses: A tea made of the dried root is good for sour stomach. It may also be taken whenever the stomach has been upset by any kind of food. The fresh root is bitter and a milky white juice flows from the rind, to which is attributed any medicinal virtues may possess.
Dose: One teaspoonful of the root to a pint of boiling water. Drink cold, a mouthful two to three times a day.