Part of living sustainably is looking at how to waste and throw away as little food as possible. You can do that, for example, by looking at how you store them. Chicory is in season now in December, and I’ll tell you how to store it properly and prepare it deliciously.

Things to know about chicory

Germans eat just 300 grams of this winter vegetable per year. That is really little! However, if you are one of those who eat more and love the vegetable, then I can only encourage you to keep doing so. And everyone else: Give it a try 😉

And no, the bitterness is not an excuse. Because exactly these bitter substances make the chicory so healthy, as they are super for the digestion, the metabolism and also the circulation. In addition, there is potassium, folic acid, vitamins and inulin. The latter is good for the intestinal flora and makes the blood sugar level rise very slowly.

By the way, chicory is a cultivated form of chicory root, from which coffee substitute used to be obtained. The vegetable itself is a leafy shoot from the root that sprouted in the dark.

Store chicory properly

The “sprouting in the dark” brings us directly to storage. You may have wondered why chicory is in sealed boxes on supermarket shelves. In fact, the vegetable is sensitive to light, discoloring and becoming very bitter if exposed to light for too long.

So it’s also best to store the tender, light-colored leaves in the dark at home, wrapped in a damp kitchen towel in the fridge. This way, the chicory will stay fresh for a solid week and you won’t have to throw it away because it has formed too many bitter substances.

Recipe ideas for a quick dinner with chicory

The quickest way is to make chicory salad. Cut the leaves into small pieces and mix with oranges or other tart fruits. Also delicious with it: Nuts or hearty cheese.

Tip: It is best to remove the stalk, as this contains the most bitter substances. But if you don’t mind, feel free to eat it too! The less waste, the better!

If you like it warm in the evening, you can simply sauté the chicory with a little oil and then continue steaming in water or broth as desired. Hearty cheeses also taste great with this. We love it!

Feel like cooking some more? Find a delicious recipe for pearl spelt risotto with pumpkin and chestnuts from Biohotel Sturm here.