Chicory (Chicorium intybus)
The chicory is a easy adaptable herb, being encountered in almost every area: plains, pastures, road and railroad sides, forest glades, needing light and humidity, preferring fertile light soils, rich in humus with neutral reaction.
For medicinal purposes use the aerial parts, harvested in July – August, during the early blossoming of the plant, while the shanks have not begun to harden. To insure the superior quality of the product cut the base leaf circle. Harvest the roots in September – October.
Active principles: 
Pharmaceutical action: coleretic, colagogue, bitter tonic, mild laxative, depurative. Use the dried root roasted and grinded, and prepared as the usual coffee.
Helps the cleansing of the blood and improves the liver function (recommended especially in case of increased liver).
Diseases where it is helpful: furuncles and acne (as tea, associated with bur root and heart’s ease), bladder dyschinesia, chronic constipation. In alimentation the chicory is used for a beverage similar to coffee with gastric properties.
Decoct: Use 2 spoons of minced root for 200 ml of cold water, boil for 5 minutes and drink in 3 steps, before the main meals.
A two weeks cure with chicory tea helps the gallbladder secretion and helps the affected hepatic cells, especially for alcohol drinkers.
The greatest gift of the plant is the aid in eliminating toxic substances from the organism. It is a benefactor for the meat eating gourmands, which neglect the quality and freshness of the meat. The chicory tea is an excellent anti helmintic (fights intestinal worms), pulmonary anti spastic and stomach expectorant, exciting gastric secretions and favoring digestion.