In many millennial cultures the spring months are the period of the year in which the organism is purified; the internal and external cleansing of Indian culture, the fasting period preceding Easter, Ramadan, these are customs that come from ancient times, when man was more in tune with his body, and with time they took on different symbolic meanings.
Traditionally during these periods of fasting and purification in the Mediterranean area it was customary to consume bitter herbs, such as dandelions or various species of chicory.
The active ingredients contained in these plants in fact stimulate digestion and purify the body; in fact, these plants are also used in herbal medicine and herbal medicine, in the form of decoctions and herbal teas, to treat dyspeptic disorders.
Herb loving in the kitchen
Generally the various types of chicory are consumed after blanching, or steamed and then seasoned in salads; they can also be used in salads, choosing the youngest leaves from the head and keeping them raw. In many regional kitchens there are variants that plan to sauté the chicory in a pan, with the addition of aromas or tomato.
They are excellent for preparing savory pies and pies of various kinds.