Pale heads of chicory, with their slightly bitter and distinctive flavour, make an ideal addition to a salad. Chicory is balanced during growing by being covered to remove light, as otherwise it would be too bitter to eat. This bitterness is linked with the vegetable’s beneficial coumarin and lactucin compounds.

The anti-inflammatory chemicals found in chicory can relieve conditions such as gout and arthritis and are said to be sedative.

Chicory also contains a special type of fibre called inulin, which acts as  a prebiotic in the digestive system, stimulating the ‘ good’ bacteria – essential for gut health. It also helps regulate blood sugar levels, boosts the immune system and can increase  ‘good’ cholesterol and reduce ‘bad’ cholesterol.

Chicory is mildly laxative .

50 g of chicory contains

• 9 Kcalories
• 0.5 g protein
• 2 g carbohydrate
• 1.6 g fibre
• 19 mcg folate
• 10 mg calcium
• 106 mg potassium