A Little Known Herb Paving the Way with Less Caffeine While Boosting Immunity
Coffee is part of the morning ritual. It seems to be the first thing on a coffee drinker’s mind every morning. But do you find the robust concoction gives you the jitters after the second or third cup? Maybe it’s time to think about an alternative beverage. The good news is that you don’t have to give up that coffee just yet. Chicory coffee can boost the energy and alertness with half the caffeine.
Chicory has coincided with mankind for a very long time. It has been cited as one of the first plants in recorded literature and probably will be applauded for all its incredible health benefits for years to come. Not only is chicory praised as a medicinal herb, it has been used in coffee not to mention salads, soups and tonics for thousands of years.
The botanical name for chicory is “cichorium intybus”. The word might have originated from the Egyptian word “ctchorium”. The herb was cultivated originally by the Egyptians as a medicinal plant. Resembling the daisy, the herb has sky blue blossoms by mid summer with sturdy roots grown like a sugar beet. Harvested in autumn, the roots are pulled from the ground, cut into very small pieces, kiln dried, roasted then powdered and packaged.
The root can be simmered in watered for approximately twenty minutes to make a bitter tonic and is considered an excellent way to boost the immune system. Chicory is indeed bitter and aids in digestion as well as cleansing the body. It encourages beneficial colonic bacteria and has been known to fight diseases like malaria and leukemia. For centuries, Egyptians used it as a blood purifier. It reduces the risk of colon cancer by supressing the survival of tumor cells. It is a mild diuretic, helps with hormonal balance and it discourages the growth of candida. Chicory syrup has been used as a mild laxative for children.
Chicory coffee with milk has been a culinary tradition for several years in the French Quarters of New Orleans, La. This tradition may have started in the fifteenth century in France. French chefs considered it a “contra-stimular”as they referred to the stimulation from the caffeine in the coffee while chicory provided a sedative effect.
To brew a pot of chicory coffee:
Add 2-3 tablespoons to grounded coffee.Put into filter as in making a pot of regular coffee.Add water and push the brew button.When brewed, add milk and sugar to your liking
There have been many uses for this herb and there will continue to be in the future. There are many reasons why we should add chicory to our lives. Its persistent presence should justify how sturdy this herb can be. So, the next time that cup of coffee is calling out your name, add a little chicory. Maybe its boldness and persistence will transpire within the one drinking the brew.