Common chicory 1000+ PCS / 10000+ PCS fresh seeds, Cichorium intybus

Common chicory (Cichorium intybus)

Syn.: roadside grass, blue flower, Petrov's batogi, Petrov's rod, Petrov's whip, roadside cornflower, sickle, scherbak.
A perennial herbaceous plant with a thickened multi-headed fusiform root and blue-colored ligulate flowers. It has choleretic, diuretic, anti-inflammatory, antimicrobial effects, lowers blood sugar and improves appetite.
Chicory vulgaris is a perennial herbaceous plant of the family Compositae, grayish-green in color, with a thickened (in the upper part 3-4 cm in diameter) multi-headed fusiform root up to 1.5 m long. All parts of the plant contain milky juice. The stem is single erect (up to 150 cm in height), branched, covered with sparse hairs. The leaves are alternate, basal, collected in a rosette, pinnate, pubescent on the lower side, narrowed to the base in a petiole, stem-alternate, sharp-toothed, sessile, the upper leaves are lanceolate, whole. The flowers are blue, rarely pink or white, ligulate, collected in numerous single or sitting several on short peduncles baskets. The fruit of chicory vulgaris is a prismatic, irregularly-wedge-shaped achene with a short tuft of filmy films. Blooms from June to early September, the fruits ripen in August-September. Common chicory is propagated by seeds and vegetatively from the taproot.
Chicory is found in temperate and tropical climates of Eurasia, from Scandinavia to the Mediterranean, from the British Isles to Eastern Siberia and India in the south. The plant is also found in the North of Africa, less often-in South Africa, North and South America, New Zealand, Australia. On the territory of Russia, chicory is common in the European part, in the Caucasus, in Siberia.
Chicory grows in forest clearings, meadows, fields, grassy slopes, on the slopes of ravines and steep river banks, near roads, on vacant lots and near settlements.
For medicinal purposes, chicory roots are most often used, less often-young shoots with flowers. Chicory roots are harvested in late autumn: they are dug out, carefully cleaned of the stuck earth, cut off the aboveground parts with a sharp knife, washed in cold running water, if necessary, cut into several pieces and laid out in shady, well-ventilated places for drying. Also, the prepared roots of chicory are dried in special dryers and furnaces at a temperature of 50°C to a brownish-gray color. The finished raw materials are stored in dry, cool rooms with good ventilation.
The flowering grass of chicory vulgaris is harvested in July. The tops of the stems 30 cm long are cut off, laid out in a thin layer on a flat surface and dried. The drying process can be carried out both outdoors (in the shade), and in well-ventilated rooms or special dryers (at a temperature of 40°C).
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