Chicory is a seasonal winter delicacy vegetable and is an important part of Italian cuisine. Leaf chicory has been known since antiquity; however, it began to be grown more broadly in the 15th century, especially in the areas around the Italian cities of Veneto and Trentino. Nowadays, each region of Italy has its own specific type of chicory.

Although chicory is a typical Italian vegetable, it was the Belgians who developed a specific way of growing it and bred white chicory buds. These are not so bitter, they are cheap thanks to large-scale production, and for these reasons it is the best-selling type of chicory in Europe.

In order to achieve the effect of leaf buds in the cultivation itself, chicory seeds are sown in the soil and harvested when the plant grows. Its roots are then stored in a dark, cool cellar for several weeks, during which time the buds begin to sprout. The leaves develop in a dark environment without green chlorophyll, which is why the typical chicory bud is very light. This is the already mentioned method of cultivation, which originated in Belgium around the 18th century. Thanks to it, the leaves are not as bitter as when grown in the usual way. In general, the more light, the more colorful the fruit will be and the more pronounced its taste.

Chicory has excellent cleansing and diuretic effects, it has a positive effect on the body's emptying, also thanks to its high fiber content. It helps with liver diseases and is an ideal food for diabetics and also as part of various detoxification treatments. The substances contained in it have a high ability to dissolve impurities deposited in the body and at the same time excrete them from the body. The bitter taste of chicory stimulates the secretion of digestive juices and bile, thus stimulating digestion. In addition to fiber and water, chicory also contains a wide range of minerals such as potassium, phosphorus, sodium, iron, calcium, magnesium, simple sugars, vitamins and amino acids.

Vitamins B, C, K, folic acid together with the minerals and polyphenols contained in chicory together have a huge detoxification potential, thus helping to fight premature aging by cleansing the body. Like all red vegetables, chicory also contains a large amount of polyphenols. These substances have antibacterial, antiviral and anti-allergenic effects. They are essential for a healthy heart and blood vessels, helping to prevent, for example, coronary artery disease.

Due to its bitter taste, chicory is used as a minority ingredient and is often heat treated to reduce the level of bitterness.

In addition to salad, it can also be stewed or baked, for example, sautéed in butter or kneaded in cream. Chicory likes a lower temperature, ideally around 3°C and higher humidity. White buds must be stored in the dark, so you can find them covered in stores.

Chicory has excellent cleansing and diuretic effects, it has a positive effect on the body's emptying, also thanks to its high fiber content. It helps with liver diseases and is an ideal food for diabetics and also as part of various detoxification treatments. The substances contained in it have a high ability to dissolve impurities deposited in the body and at the same time excrete them from the body. The bitter taste of chicory stimulates the secretion of digestive juices and bile, thus stimulating digestion. In addition to fiber and water, chicory also contains a wide range of minerals such as potassium, phosphorus, sodium, iron, calcium, magnesium, simple sugars, vitamins and amino acids.

Vitamins B, C, K, folic acid together with the minerals and polyphenols contained in chicory together have a huge detoxification potential, thus helping to fight premature aging by cleansing the body. Like all red vegetables, chicory also contains a large amount of polyphenols. These substances have antibacterial, antiviral and anti-allergenic effects. They are essential for a healthy heart and blood vessels, helping to prevent, for example, coronary artery disease.