A broad-leaved endive cultivar of species Cichorium endivia heirloom endive cultivar of species Cichorium intybus Endive () is a leaf vegetable belonging to the genus Cichorium, which includes several similar, bitter, leafed vegetables. Species include Cichorium endivia (also called endive), Cichorium pumilum (also called wild endive), and Cichorium intybus (also called common chicory). Common chicory includes types such as radicchio, puntarelle, and Belgian endive. There is considerable confusion between Cichorium endivia and Cichorium intybus.
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The larvae feed on various herbaceous plants, including Cichorium intybus, Galium mollugo, Arabis hirsuta and Taraxacum species.
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Chicoric acid has first been isolated from Cichorium intybus (chicory) but also occurs in significant amounts in Echinacea, in particular E. purpurea, dandelion leaves, basil, lemon balm, and aquatic plants, including algae and seagrasses.
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Common chicory, Cichorium intybus, is a herbaceous perennial plant A perennial plant or simply perennial is a plant that lives more than two years.The Garden Helper. The Difference Between Annual Plants and Perennial Plants in the Garden. Retrieved on 2008-06-22.
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Cichorium intybus: a food source for G. pennsylvanicus G. pennsylvanicus is an omnivorous Criddle, N. 1925. Field crickets in Manitoba. Can. Entomol. 57, 79-84. organism and has been shown to be a significant predator of both seeds Carmona, D. M., Menalled, F. D., and Landis, D. A. 1999.
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In 1859, the Reverent Alexander Irvine recorded the following species of plants on the Pewsey Downs; Cirsium acaule; Carduus nutans; Cirsium eriophorum; Draba verna; Bunium bulbocastanum; Spiraea filipendula; Medicago sativa; Onobrychis sativa; Cichorium intybus; Campanula glomerata; Campanula rotundifolia; Asperula cynanchica; Polygala vulgaris; Saxifraga granulata; Anacamptis morio; Dactylorhiza maculata; Gymnadenia conopsea; and Botrychium lunaria.
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15, 421-425.). Recorded food plants of G. pennsylvanicus include smooth crabgrass (Digitaria ischaemum), lamb's quarters (Chenopodium album), English plantain (Plantago lanceolata), switchgrass (Panicum virgatum), common ragweed (Ambrosia artemisiifolia) and chicory (Cichorium intybus). Even though they are a sizable cricket for North America they are preyed upon by everything from hawks to hornets.
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Radicchio ( or ; ) is a perennial cultivated form of leaf chicory (Cichorium intybus, Asteraceae) sometimes known as Italian chicory because of its common use in Italian cuisine. It is grown as a leaf vegetable and usually has colorful white-veined red leaves that form a head. Radicchio has a bitter and spicy taste which mellows if it is grilled or roasted.
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Root chicory (Cichorium intybus var. sativum) has long been cultivated in Europe as a coffee substitute. The roots are baked, roasted, ground, and used as an additive, especially in the Mediterranean region (where the plant is native). As a coffee additive, it is also mixed in Indian filter coffee, and in parts of Southeast Asia, South Africa, and the southern United States, particularly in New Orleans.
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Chicory is grown as a forage crop for livestock. It lives as a wild plant on roadsides in its native Europe, and is now common in North America, China, and Australia, where it has become widely naturalized.Flora of China, Cichorium intybus Linnaeus, 1753. 菊苣 ju ju Atlas of Living Australia "Chicory" is also the common name in the United States for curly endive (Cichorium endivia); these two closely related species are often confused.
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Common chicory (Cichorium intybus) is a somewhat woody, perennial herbaceous plant of the dandelion family Asteraceae, usually with bright blue flowers, rarely white or pink. Many varieties are cultivated for salad leaves, chicons (blanched buds), or roots (var. sativum), which are baked, ground, and used as a coffee substitute and food additive. In the 21st century, inulin, an extract from chicory root, has been used in food manufacturing as a sweetener and source of dietary fiber.
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During alcoholic and malolactic fermentation, the ester can be enzymatically hydrolysed, releasing the two constituents. Caffeic acid is susceptible to chemical oxidation, and subsequent redox reactions involving caffeic acid can contribute to wine browning over time, and the straw-gold color that can develop in some white wines after bottling. Aside from wine, it is abundantly present in raisins. It also occurs in Cichorium intybus (common chicory) and is one of the bioactive components of Echinacea purpurea (Eastern purple coneflower).
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Lactucopicrin (Intybin) is a bitter substance that has a sedative and analgesic effect, acting on the central nervous system. It is a sesquiterpene lactone, and is a component of lactucarium, derived from the plant Lactuca virosa (wild lettuce), as well as being found in some related plants such as Cichorium intybus. It is also found in dandelion coffee. As well as their traditional use as sedatives and analgesics, these plants have also been used as antimalarials, and both lactucin and lactucopicrin have demonstrated antimalarial effects in vitro.
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