Chicory - Achicoria
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Cichorium intybus is commonly known as Chicory and Radicchio,
it is grown for its leafy shoots known as Witloof.
This plant resembles Cos or Romaine Lettuce in its growth,being upright in nature.
The heads are erect, loosely wrapped, and dark green.
The foliage has a slightly bitter taste.
Italian Chicory has deeply notched leaves and long stems.
Leaf Chicory is more popular in Europe than in the U.S.;
a variety is cultivated for the creamy white buds known as Belgian Endive or Witloof Chicory.
There is even a variety (Magdeburg) grown for its roots, which are roasted and ground as a coffee additive.
Chicory is a hardy perennial; if your let it live over winter, it will shoot up tall stems of pretty light blue flowers in the summer.
Radicchio is a variety of Leaf Chicory that resembles a small
It forms a compact head of dark red or magenta leaves, which are veined in white.
The size ranges from a large Radish to a large Grapefruit.
If this plant is left over winter, it will produce spikes of beautiful, bright blue flowers in the summer just as the Leaf Chicory.
Escarole or Curly Endive (C. endiva) - C. endiva
is another vegetable commonly known as Escarole or Curly Endive.
They are generally the same thing, but Endive has cut and curled foliage and Escarole has smooth, wide leaves.
Restaurants often use Endive to line salad bowls or mix with lettuce.
The leaves are chewier and more substantial than those of lettuce.
Chicory Properties Favored by Aztec's
Fever Reducer, Aperitif, Digestive, Anti-inflammatory and Children's Laxative
More about Chicory - Achicoria Here
Aztec Method of Use
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