Healing Power and Curative Properties
Chicory is a tonic herb when taken in moderate quantities. It increases
the secretion and discharge of urine. It is also a stimulant and a mild
laxative. This herb helps the functions of the liver and gall bladder.
Chicory contains food dements which are constantly needed by the optic
system. It is one of the richest sources of vitamin A which is very useful
for the eyes. The addition of juices of carrot, celery and parsley to
chicory juice makes it a highly nourishing food for the optic nerve and
the muscular system. It can bring amazing results in correcting eye
defects. Half a liter to one liter daily of this combination has
frequently corrected eye troubles within a few months, to the extent that
normal vision was regained, making the use of glasses unnecessary.
The herb is a natural laxative. It is, therefore, beneficial in the
treatment of chronic constipation.
The herb, in combination with celery and parsley, is very helpful in
anemia. It is an effective blood tonic.
Liver and Gall Bladder Dysfunctions
Chicory flowers, seeds and roots are medicinally used in the treatment of
liver disorders. About 30 to 60 ml of decoction of he flowers, seeds or
roots can be used three times daily, with beneficial results, in the
treatment of torpidity or sluggishness of he liver, biliary stasis or,
stoppage of bile, jaundice and enlargement of the spleen. Endive or
chicory juice, in almost any combination, promotes the secretion of bile
and is, therefore, very good for both liver and gall bladder dysfunctions.
The combined juices of chicory, carrot and celery are most helpful in
asthma and hay fever, provided milk and foods containing concentrated
starches and sugars such as white rice, white flours, macaroni, sweets,
pastries and cakes are eliminated from the diet. Powder of the dry root in
doses of half a teaspoon, mixed with honey if taken thrice daily, is a
good expectorant in chronic bronchitis.
A decoction of chicory seeds is useful in treating obstructed menstruation.
The young leaves, preferably blanched, are eaten in salads. They may be
mixed with other greens to minimize their strong flavor. The mature green
leaves are sometimes used as a cooked vegetable. The root, when roasted
and ground, is often used as an ingredient to mix with coffee, or is taken
as a beverage on its own.