Chicory in the kitchen
I know it may seem strange in 2012 to talk about an herb that comes from the fallow fields. Well the species cultivated in the gardens are good in the kitchen but I'm not contented. As a child, my mother sent me out in the surrounding area in search of a few leaves of a herb salad that I no longer remembered. It had been 30 years since I had less than ten. I remembered only that day that turned and turned and all herbs were spigate and had beautiful blue flowers, and the leaves were inedible because they had milk. So I said to Mom that there were not more good, only a few small bud. I had to find and recognize the plan that Spring had definitely everything else. The first two years I found other herbs such as plantain and Lassana (sprelle in dialect). The third year I met the amazing Ms. Anna, at the right time knowing that I was looking for when she was born in his field of grass like a great gift to me has indicated. It was great, I 'd found and now he would never abandoned my dishes, both raw when still small leaves, or cooked in soup or to give him some bitter dish for me to be the meal! As the philosopher Hippocrates said: "Seek healing in food! Grant that your food becomes your medicine, and your medicine be your food."
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The Cicora and beauty
The chicory contains vitamins including vitamin: B, C, P, K. In addition to use in the kitchen I tried it as an infusion of beauty to have an improved complexion. Prepare responses that I read in a book of the 1970s who read my Dad: "Secrets and virtues of medicinal plants."
There indicates infusion of 10 grams of dried leaves in a quart of boiling water for 10 minutes. Drink 3 cups a day for 10 days a year. Let me know if you liked without sugar! |
Chicory for everyone
Once I discovered this culinary herb I am dedicated to finding other uses which in the past have affected this composite.
I found that it was a syrup with the leaves that were given to children and will be the next thing I will try. In fact I ask you if anyone has ever tried to make or have heard someone did or he does it again. Then finally I tasted the coffee obtained from the collection of fine roots from August to September, the drying of the same, the chopping into small pieces then roasted and crushed to a powder that releases an aroma like coffee caramel and invigorating but without caffeine . The feeling when I 've tasted was amazement. It was for me what I wanted to drink in the bar every morning. So I wanted with all my heart and I want to bring to the bar of this coffee chicory so that they can try and enjoy everyone, absolutely everyone! |
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