Chicory: The unsung hero of Autumn and winter health

In shops, many people give chicory a wide berth and treat it like a peculiar lettuce. However, it's worth trying when shopping because this unassuming vegetable not only offers a lot of flavour but also contains nutrients beneficial to health.

It might seem that the season for fresh vegetables is over, and shops mostly stock root vegetables. However, for chicory, the season has just begun. It starts in October and lasts until April, so it's worth getting to know it better and incorporating it into your diet.

Though small, chicory is a true trove of health benefits. It belongs to the aster family and includes several species found in different parts of Europe and Asia. In the UK, common chicory and endive are most frequently cultivated.

The distinctive features of chicory are its elongated, crispy leaves with a slightly bitter taste. These leaves are highly valued for their content of vitamins, minerals, and fibre. The chicory season falls during autumn and winter, when our bodies particularly need support, so it's worth including it in your menu.

The inulin found in chicory acts as a natural prebiotic, nourishing beneficial bacteria in the intestines. This improves digestion, boosts immunity, and reduces the risk of constipation. The bitter taste of chicory stimulates bile production, accelerating fat digestion and lowering levels of "bad" cholesterol. It supports liver function, aiding the body in detoxifying more effectively.

The minerals in chicory, such as potassium and magnesium, positively affect the functioning of the nervous system, enhance memory, and improve concentration. Regular consumption of chicory helps lower blood pressure and protects against cardiovascular diseases like atherosclerosis and heart attacks. It also contains a considerable amount of vitamin C, which is essential for immunity, and is low in calories, making it an excellent choice for a weight loss diet.

Raw chicory works brilliantly in salads. It can be combined with cheeses (e.g., gorgonzola), fruits (such as pears, apples, and grapes), and nuts. It pairs wonderfully with stewed meats and vegetables. Simply sauté it in butter with salt, pepper, sugar, and lemon juice. Braised chicory served with meat makes a tasty dinner side.

Chicory can also be baked, for example, in a casserole with cheese, ham, and béchamel sauce. There are plenty of options, so it's worth experimenting with this vegetable in your kitchen.