Chicory (or dandelion ~ Taraxacum officinale)
Chicory is packed full of beneficial nutrients, which allow it to make substantial, positive contributions toward supporting good health. In traditional Chinese medicine, dandelion is used to encourage liver health, nourish bones and joints, and support the body’s normal detoxification routes.
It is a bitter-green, being not that nice to nibble on raw, but cook it down with a sauce or other bold favours and it is delicious, and quite umami!
Store in the fridge in the veggie draw/humid environment. Aleternatively, if you have an old plastic bag around, the sealed environment keeps them crisp. If they start to wilt, submerge in cold water for 20 minutes or so, and they should perk right up!
In the Kitchen
1. Boil lightly for 5-10 minutes. Drain thoroughly, then sautee with oil, salt, pepper, garlic and chilli. Use these sauteed greens as a side-dish, on pizza, pasta, or on/in anything really!
2. The lazier way: chop roughly, and cook down through sauces as you would any other green (kale, chard etc.). We are currently obsessed with a pasta which features chicory, and the flavour is SO good!