Liquorice root is used to soothe gastrointestinal problems. In cases of food poisoning, stomach ulcers, and heartburn, extract can speed the repair of stomach lining and restore balance. This is due to the anti-inflammatory and immune-boosting properties of glycyrrhizic acid. Boil and infuse before use. Our cut liquorice root has a sweet and slightly salty flavour and is reminiscent of aniseed and fennel in taste. Liquorice is a woody, herbaceous perennial herb native to Southern Europe and Asia which grows to a height of up to 2 metres. The leaves are with alternate, oddly, pinnate leaves, 7–15cm in length, comprised of 9–17 leaflets, deep green in colour when mature and bright green tinged with red when young. The inflorescences form panicles of individual flowers 0.8–1.2 cm in length and can be either creamy white, mauve, dark purple to pale whitish blue in colour. Make syrup from the root and use to flavour ice cream, sorbets and sauces for fruit. Liquorice has a naturally sweet; it contains glycyrrhizin, a natural chemical that is 50 times sweeter than sugar. Add liquorice root to teas or infusions; try adding it to peppermint or spearmint for a pleasant digestive tea for after meal times. The root can also be added to stocks for beef casseroles and stews and to home brew beers to add an interesting flavour.
