Chicory, also known as blue dandelion and ragged sailors, is an
attractive wayside simple that is native to Europe and now naturalized
in North America. For centuries, its long taproot has been harvested to
make a hot beverage, especially during times when coffee beans were
scarce.
Chicory root contains oligofructose and inulin, two forms of soluble
fiber that serve as a prebiotics to encourage the colonization of
“friendly” bacteria in the gut. In fact, chicory contains the highest
concentration of inulin that any other plant known. The herb is also a
good source of vitamin C.
