High medicinal value of Chicory

Chicory is a perennial herb of Compositae The root is fleshy and short Stem erect, angulate, hollow, much branched Leaves alternate, long oblanceolate, capitate, corolla ligulate, cyan The plant is cold and drought resistant and likes to grow in sunny fields and hillsides It is distributed at home and abroad Chicory is a dual-purpose plant for medicine and food Its leaves can be used to make lettuce It has been introduced and cultivated in Sichuan (Chengdu) and Guangdong Province Its root contains inulin and aromatic substances, which can be extracted to substitute coffee and promote the activity of human digestive organs The aboveground part and root of the plant can be used for medicine The traditional Chinese medicine, named chicory and chicory root respectively, has the functions of clearing away heat and detoxification, diuresis and swelling, and strengthening stomach In addition, chicory can be used as roughage or forage The leaves of chicory are tender, juicy and rich in nutrients The crude protein content in the leaf cluster stage is 22.87%, and that in the early flowering stage is 14.73%, with an average of 17% The crude protein output is 250kg / mu Crude fat and crude fiber were 2.1% and 30.6% respectively in the early flowering stage The content of amino acids in chicory is rich The content of nine essential amino acids in leaf cluster stage is higher than that in alfalfa powder Chicory has good palatability and high utilization rate Cattle, sheep, pigs, chickens and rabbits are all fond of eating The root can be roasted and ground, and then coffee can be added as flavoring additive or substitute for coffee; the root can be coated with cream after cooking, and the leaves can be used as salad Sometimes it is used for coloring, thickening and bitterness of coffee (often done in New Orleans) The young leaves of chicory can be harvested and eaten, but the softened and cultivated chicory buds are mainly used for raw food After cleaning the large-scale bud ball, peel off the leaves, dip the whole leaves with sauce, and make a delicious appetizer A small bud can be eaten as a whole When cleaning, do not use hot boiling water to wash (after heating, it will turn brown, soft and bitter) It can be fried and boiled There are damaged outer leaves on the outer layer After cleaning, you can stir fry them with high fire They are cooked and ready to eat They should not be put for a long time Model: origin of Chinese herbal medicine: Xinjiang sex: cool taste: slight bitter detailed description: This product is a traditional Uygur medicine It is the aboveground part of chicory Harvest in autumn, remove impurities and dry in the sun [preparation] remove impurities and cut sections [sexual taste returns to classic] slightly bitter, salty and cool [function indications] it can clear the liver and promote the gall, strengthen the stomach and eliminate food, diuresis and detumescence It is used for dampness, heat, jaundice, stomachache, little food, little dropsy and urine [usage and dosage] 9-18g Store in a cool and dry place.