Healthy vegetables chicory is less bitter

Healthy vegetables: Chicory is less bitter today

04/03/2015

Due to its bitter taste, chicory is one of the less popular vegetables among Germans. However, today's varieties contain only a few bitter substances, so that the stalk no longer needs to be removed. The winter vegetables are always healthy.

Today's varieties contain fewer bitter substances
Many love chicory because of its bitter taste, while others vilify winter vegetables precisely for that reason. Previously, the stalk, the crisp vegetables with the tart-fresh aroma was so bitter that it was usually removed. But today's varieties contain a message from the news agency dpa, according to only a few bitter substances. The sprouts can therefore be used completely. Those who do not like the bitter taste can add a teaspoon of sugar to the cooking water or put the leaves in milk for a short time before use.

Healthy winter vegetables
Chicory is excellent as „shuttle“ to dipping. In addition, the fine-spicy heads in wok vegetables, soups and casseroles and as an accompaniment to meat and seafood. The winter vegetables taste particularly fresh in fruity salads, such as chicory salad with various fruits. The low-calorie chicory is not only delicious, but also very healthy. It contains a lot of folic acid and is rich in vitamins A, B1, B2 and C as well as beta carotene, potassium, calcium and magnesium. Its bitter substances (lactucopyrin) stimulate gastric juices and bile flow and thus contribute to digestion. In addition, chicory is rich in fiber and the sugar inulin. These substances play a role in the prevention of intestinal disorders, such as colon cancer. Due to its diuretic effect, the vegetables are also highly recommended for diabetes and rheumatism.

Store vegetables in a damp towel in the fridge
After harvest, the chicory roots in tubs are bathed in tempered water. Then the tender sprouts grow in total darkness within three to four weeks. This prevents the formation of chlorophyll and the shoot retains its pale yellow color. It is advisable to work quickly so that the leaves do not turn brownish after the section. If not all sprouts are used immediately, it is best to store the vegetables in a damp kitchen paper or towel in the refrigerator. In this way, it stays fresh and crisp for about a week. (Ad)

Picture: w.r.wagner