Also known as common licorice, or European licorice (Glycyrrhiza Glabra). European licorice root is the variety commonly used for flavouring candy, liquors, and teas. The root provides a host of health benefits and culinary uses. Licorice root has been used for thousands of years, primarily for its medicinal qualities. When used to make tea, it’s excellent for treating sore throats; the sweetly flavoured tea will coat the back of the throat, thereby reducing overall soreness. The antibacterial and antiviral compounds in the root will also help fight colds and the flu.
How to Grow Licorice
Licorice seeds require some preparation before sowing them, such as scarifying and a presoaking the seeds. To scarify the licorice seeds, lightly nick with a knife or use sandpaper to scare the surface. Soak the seeds for 24 hours before sowing.
When to Harvest Licorice Roots
Licorice roots can be harvested after three to four years after planting when the plants will have matured by that time. A trench or hole that is 2 to 3 feet deep needs to be dug to harvest all the roots. The roots can then be washed and trimmed to be prepared for storage. It can be re-sprouted from the roots.