Catalogna Chicory

*One bunch of Catalogna Chicory = 1 Qty.

Chicory greens consist of several closely related leafy vegetables in the composite (Asteraceae/Lettuce) family. The plants may have originated around the Mediterranean region and Asia minor areas. It has been cultivated for centuries for its leaves, flowers, and roots; culinary as well as medicinal uses. There are several varieties of chicories.

Considered the most important Italian variety of large-leaf chicory, Catalogna Chicory (also known as Radichetta) is grown for its succulent stems and tart, dark green, dandelion shaped leaves, which may be slightly or even extremely serrated. In cooler months, its deep green leaves are crunchy and sweet and only moderately bitter.

Health benefits of Chicory greens

• Chicory greens are very low-calorie leafy vegetables.
• Chicory plant parts carry numerous medicinally essential compounds such as inulin (a complex of sugar present in the roots of various plants), sesquiterpene lactones, alkaloids, coumarins (vitamin K), vitamins, minerals, and plant sterols.
• Chicory leaves hold excellent levels of Vitamin-A and B-carotene.
• Chicory leaves also carry amazingly high amounts of lutein and Zeaxanthin (10,300 μg/100 g), are critical dietary carotenoids.
• Chicory leaves are excellent green leafy vegetable sources of vitamin-K; 100 g provides about 247 mg or 215% of recommended intake.
• 100 g of fresh Chicory leaves contain 24 mg or 40% of daily recommended levels of vitamin-C.
• Chicory contains reasonable amounts of many essential B-complex groups of vitamins such as folic acid, pyridoxine (vitamin B6) and thiamin (vitamin B1) and niacin (B3).

How to use it

It has a mildly bitter and spicy taste, which mellows when it is sautéed, grilled or roasted. It can also be used to add color and zest to salads. Also, can be used as a substitute for spinach.

see our Chicory recipes here»