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HERB & SPICE COMPANION
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LICORICE
Glycyrrhiza glabra
Flavors: sweet, bitter aftertaste,
with strong anise
Most foods with “licorice” flavor don’t actually contain any licorice at all.
Black jellybeans, twists, and Jujubes? Those are flavored with anise, not licorice.
Fennel, tarragon, and anise? They’re
completely different plants.
In fact, true licorice is much more fre-
quently used in medicine than in cooking,
and it’s exponentially healthier than the
sugar-loaded candy that bears its name.
Ironically, the chemical that gives licorice
its sweet flavor, glycyrrhizin, is more than
50 times sweeter than sugar.
Licorice root extract is commonly
used to flavor tobacco products, sodas,
beer, and cough medicines, as well as
candies, baked goods, and other food
products. Specialty markets and spice
shops sell licorice in various forms: the
woody dried roots, molded extract (often
in sticks or disks), or a fine powder.
In the Garden
The perennial licorice plant grows one very deep taproot with additional rhizomes branch-
ing out horizontally from the central root. They’ll reach at least 3 feet deep into the soil
and spread at least 3 feet wide. However, some roots can grow up to 25 feet long, so
make sure your planting site offers plenty of space underground. Licorice will also grow
indoors in large containers, which will help control the spread of the roots. Roots and
rhizomes need to mature for at least 3 years before they develop optimal flavor.
HEALTH BENEFITS
Considered a medicinal herb since
ancient times, licorice is currently one
of the most frequently used herbs in
modern medicine. It offers powerful
anti-inflammatory properties, and it’s
widely used to relieve inflammation
in the respiratory system, digestive
tract, and on the skin. Licorice is
a common ingredient in cough
medicines and throat lozenges for its
ability to clear out phlegm; the root
itself can be chewed for this effect.
It’s also believed to help heal stomach
ulcers and heartburn.
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