Asparagus Chicory
Low plant with shoots known as puntarelle, typical of Roman and Campanian cuisine. Contains substances that stimulate digestion and drains the liver. Aids the absorption of minerals.
Type: vegetable with a head of leaves and sprouts
Nutrients: vitamins, minerals, protein, starch, acids
Sold: loose, in punnets
Weight: as request
Provenance: Marche, Puglia
More Information
Another member of the chicory family, this is shorter than chicory greens and its sprouts are found inside the head. These sprouts are delicious raw, often dressed with garlic and salted anchovies. In Rome, where they are an iconic dish, they are called “puntarelle”. Also popular in the Campania region. Asparagus chicory has the same beneficial properties as chicory greens.
Asparagus chicory contains such important substances as inulin, chicorin, choline, tannin, chicoric acid, starch, protein, minerals and vitamins (B, C, K and P). The bitter substances contained in chicory help stimulate digestion and drain the liver. Chicory helps the body absorb calcium and other minerals.
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