Licorice
Licorice is backordered and will ship as soon as it is back in stock.
Licorice is a perennial legume to 1.5 m tall that spreads by underground stolons; it dies back in winter. The mauve, pea-like flower spikes appear mid-summer. It prefers a well-drained soil in full sun. Licorice contains glycyrrhizin, which is 50 times sweeter than sugar. The dried roots, which are very hard and fibrous, taste sweet with a slightly bitter aftertaste. The root is used in confectionery and to sweeten medicines. Seed requires stratification.
Product: Licorice
Product type: SEED ()
Botanical name: Glycyrrhiza glabra
Syn.: Syn. Liquorice
Licorice spreads by underground stolons and dies back in winter. The mauve, pea flowers appear in mid-summer. Licorice contains glycyrrhizin, which is 50 times sweeter than sugar. The dried roots, which are very hard and fibrous, taste sweet with a slightly bitter aftertaste. It is used in confectionery and herb teas.
Plant type: Herbaceous perennial to 1.5 m high
Seed treatment: Germinate by soaking seed for 2 hours then stratify by wrapping in moist paper towel and place in a plastic bag in the fridge for 21 days; check regularly, keep moist; as seeds sprout they should be planted straightaway; sow the rest at 21 days; preferred germination temp. is 25-35°C; sow spring to summer; sow in a seedling tray 5 mm deep, cover lightly with fine seed raising mix; once large enough prick out seedlings into pots; allow to develop before planting out
Position: Full sun to partial shade
Soil type: Fertile, well drained
Harvest: Dig plants in autumn, harvest the roots and re-plant the crowns; it may take 3 years for the roots to reach a sufficient size for a worthwhile harvest
seeds per packet
Glycyrrhiza glabra
Syn. Liquorice
Herbaceous perennial to 1.5 m high
Licorice
Licorice is a perennial legume to 1.5 m tall that spreads by underground stolons; it dies back in winter. The mauve, pea-like flower spikes appear mid-summer. It prefers a well-drained soil in full sun. Licorice contains glycyrrhizin, which is 50 times sweeter than sugar. The dried roots, which are very hard and fibrous, taste sweet with a slightly bitter aftertaste. The root is used in confectionery and to sweeten medicines. Seed requires stratification.