Chicory Herb (Cichorium intybus L.)
Gender: Masculine
Planet: Sun
Element: Air
Folk Names: Succory, Wild Cherry, Wild Succory, Blue Dandelion, Blue-Sailors and Coffeeweed.
Parts Used: Root, leaves and flowers.
Chicory is a member of the daisy family and is essentially the big brother of the dandelion. It’s botanical name is Cichorium intybus L. Chicory has a beautiful bright blue flower head although it can, on rare occasions be found in white or pink.
The History of Chicory
Chicory was grown along the banks of the Nile in Egypt for thousands of years. In the 18th century the Dutch bought it to Europe to use as an addition to their coffee. From here it spread to north America and England.
Culinary Use
Throughout history the roasted chicory roots have been used as a substitute for coffee and were especially popular when there was a ban placed on the importation of coffee to Prussia (Europe) in the 1700’s. It was also used as a coffee substitute during the American Civil war by soldiers and again in the United Kingdom during the Second World War where it is still common today.
Chicory leaves which usually have a bitter taste are a popular addition to salads and can be used as a substitute for spinach. Chicory has high levels of vitamin C and an extremely high level of inulin.
Today Chicory is cultivated for it’s leaves which can be divided into 3 types:
Raddicchio – red and green leaves used for grilling, roasting and adds zest to salads.
Sugarloaf – similar to a cos lettuce.
Belsian endive (Witlof) – has a delicate flavour and is often served stuffed, baked, boiled or simply eaten raw.
Medicinal Uses
Chicory is used in a variety of ailments and is said to be effective against problems with the digestive system as it contains high levels of inulin fibre which feeds the flora in the intestines. As a diuretic, it tones and detoxifies the liver when mixed with water and drunk.
Packed with the powerful antioxidant vitamin C it can help with jaundice and is an anti-inflammatory and natural sedative that can ease the nervous system.
Bruising fresh leaves and placing on skin inflammations, swelling and rheumatism can help ease the symptoms.
Chicory can also have a laxative effect.
Magickal Uses Of Chicory
Chicory has been documented thought out time as having many magickcal properties including luck, strength, divination, favors, frugality, invisibility, opening of locks, removing obstacles and curse removal.
In ancient Egypt, chicory was said to bring success and make one invulnerable. It was also once believed that chicory was able to make people invisible and also when pressed against a lock the lock would open.
Anointing your body with chicory oil will attract good people to grant you favors. It is said chicory can remove curses but it is often used in casting a curse.
When carried chicory promotes frugality (the lack of wastefulness) and when used as an incense is a great cleanser to purify your divination items.
When you collect chicory with a golden knife, on midsummer, in complete silence at noon or midnight it will amplify its magical properties.
Experienced shamans use chicory to speed up and slow down time during path walking. Chicory is referred to as a “clock” flower, this simply means its flowers blossom and close in time with the sun rising and falling.
Warnings
There are currently no known health effects of chicory. As with all herbs some people may experience an allergic reaction.
As a slight sedative take care when ingesting chicory as it may impair reaction time in sensitive individuals.
We have listed known warnings about this plant. These warnings are a guide only and although some magical herbs are safe in small quantities they can be poisonous in large doses or if used incorrectly. If you are not experienced in herbs the rule to stick by is “when in doubt….don’t risk it”.
References: “Wikipedia.org”. Chicory. Retrieved 04/03/2016, “www.uaex.edu”. Chicory. Retrieved 04/03/2016, “Herbs2000.com”. Chicory. Retrieved 04/03/2016, Cunningham, Scott. Cunningham’s Encyclopedia of Magical Herbs. Llewellyn Publications; 1st edition (October 1985). Print.
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