Chicory
Botanical name : Chichorium intybus
Indian Name: Kasni
Chicory, is a perennial herb with a long tap root. It has condensed,
round stems, numerous light or dark green leaves and pale blue flowers.
The leaves have a bitter taste; flowers open at sunrise and close at
dusk. Chicory is a tonic herb when taken in moderate quantities. It
increase the secretion and discharge of urine. The herb is a natural
laxative. It is, therefore, beneficial in the treatment of chronic
constipation. Chicory contains food elements which are constantly needed
by the optic system. It is one of the richest sources of vitamin A which
is very useful for the eyes. The addition of juices of carrot, celery
and parsley to chicory juice makes it a highly nourishing food for the
optic nerve and the muscular system. It can bring amazing results in
correcting eye defects. Half a litre to one litre daily of this
combination has frequently corrected eye troubles with a few months, to
the extent that normal vision was regained, making the use of glasses
unnecessary.
A decoction of chicory seeds is useful in treating obstructed
menstruation. The herb, in combination with celery and parsley, is very
helpful in anemia. It is a effective blood tonic.
Chicory flowers, seeds and roots are medically used in the treatment of
liver disorders Curry leaves. The combined juices of chicory, carrot and
celery are most helpful in asthma and hay fever, provided milk and foods
containing concentrated starches and sugars such as white rice, white
flowers, macaroni, sweets, pastries and cakes are eliminates from the
diet. Powder of the dry root in doses of half a teaspoon, mixed honey if
taken thrice daily, is a good expectorant in chronic bronchitis.
The young leaves , preferably blanched ,are eaten in salads. They may be
mixed with other greens to minimise their strong flavour. The mature
green leaves are sometimes used as a cooked vegetable. The root, when
roasted ad ground, is often used as an ingredient to mix with coffee, or
is taken as a beverage on its own.
|