For the column What Is It and How It’s Done, today I will talk about the difference between chicory and dandelion. I recommend picking the plants in areas with little smog, away from roads and car exhaust fumes. Each plant has its properties; however, for any health issues or doubts, I recommend always consulting a specialized doctor.

In Piedmont, ever since I was little, we called dandelion sunflower, I know it’s not the correct term, but these are childhood memories you can’t seem to shake, and it’s hard to call them anything else. Do you also have a term you know is wrong, but you keep using it?

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Here are some links to recipes on how to cook chicory:

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 30 Minutes
Portions: 10 People
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

Ingredients

4.4 lbs field chicory, raw (already cleaned)
to taste coarse salt

Steps

Chicory is a well-known medicinal plant and is used both in cooking and natural medicine. It belongs to the Asteraceae family, and its flowers are a beautiful blue color, visible in the fields from June to September. The leaves are slightly hairy, and the veins are reddish. Nutritionally, it’s a plant rich in vitamins, minerals, fibers, and antioxidants, and it’s also rich in vitamin A and potassium. It is also recommended for combating insomnia.
We incorrectly call it sunflower; the dandelion (Taraxacum officinale) is also known as lion’s tooth, with green leaves that grow from a single base and have a milky sap, and its yellow flowers are visible in the fields from March to November. Nutritionally, it is rich in vitamins (A,B,C,D,E), minerals such as calcium, iron, potassium, magnesium, zinc, fibers, and antioxidants. It aids digestion, stimulates diuresis, regulates blood sugar levels, and helps reduce cholesterol. It also helps combat insomnia, given the presence of inulin, which has a calming effect on the nervous system.
Chicory and dandelion are two similar but also different plants. Starting with the flower color, blue for chicory and yellow for dandelion. Nutritionally, chicory is rich in vitamin K and calcium, while dandelion is rich in vitamin A and potassium. Chicory is more suitable for combating insomnia, while dandelion is more suitable for stimulating diuresis.
First, remove the roots and soil residues from the chicory.
Remove all dry or yellow leaves, and eliminate grass residues remaining among the chicory.
Now wash it thoroughly under running water. If it’s very dirty, I suggest rinsing it several times until the water runs clear.
Let them drain slightly.
Fill a large pot about halfway with water, add one or two teaspoons of salt once it boils, and add the cleaned chicory. Cooking time varies depending on how tender they are; it could be 20-30 minutes if they are tougher. Once cooked, place them in a colander to remove excess water.
Once they have cooled, take some, squeeze them, and form balls.
Place them in a freezer bag and freeze them; you can enjoy them whenever you prefer.