Chicory

Native to the Old World, chicory has been present in our landscapes for a very long time, whether cultivated or growing wild. Entirely edible from petals to roots, it was already prized by the Egyptians 4,000 years ago for its medicinal and digestive properties, and the Capitulare de Villis recommended its cultivation in the royal domain's kitchen garden as early as 812.

Appreciated for its invigorating bitterness, chicory belongs, along with the artichoke and the daisy, to the cosmopolitan Asteraceae family, the second-largest family in the plant world.

When summer comes, its pale blue flowers, with petals as delicate as crumpled silk, enliven meadows and rocky paths.

Like a talisman, wearing a piece of Mira Stella jewellery is a simple way of carrying a discreet fragment of the history of nature.