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A plant is chicory. Medicine is made from its seeds, roots, and dried above-ground portions. Chicory, which tastes like coffee, can be roasted, ground, and brewed while retaining its bitter, woody, and nutty flavour.

Usage:

The roots and leaf buds of chicory are boiled before being consumed, and the leaves are frequently eaten in meals like celery. Additionally, chicory is used in cuisine as a spice and to flavour both food and drinks. Despite being utilised for liver and heart health, constipation, edoema, and other problems, chicory lacks solid scientific backing. It shares a family resemblance with radicchio and endive, two slightly astringent, lettuce-like vegetables frequently used in salads, as a foundation for appetisers, or as a garnish.