Licorice, or gan cao in Traditional Chinese Medicine, is a perennial plant in the bean family found in certain parts of Europe and Asia. The plant grows on a spreading root system that consists of fibrous, wood-like parts that branch out horizontally under the ground. The root, sometimes referred to as sweet root, yields a sweetness many times more potent than that of ordinary sugar. This characteristic is why licorice root is used in making various confections, including the popular rope-like sweet treat. Licorice root is also used to make lozenges, syrups and teas. Quick Look — Information at a GlanceApproximate Cups per Pound: 4.5Origin: IndiaPlant Part Used: RootProcessing: Cut & siftedAgriculture: Organic Storing — General Guidelines and TipsKeep in a cool, dark place in an airtight container. Appearance & AromaDry, woody pieces with a spicy, sweet fragrance. UsesCulinaryUse to make teas and to flavor liquors, beer and homemade soda. Licorice root may also be added to Asian soups. SafetyCheck with your physician before using this herb if you have heart disease, high blood pressure, glaucoma or diabetes. May increase the effects of diuretics and other medicines. Flavor ProfileSpicy and pungent with a sweet finish. Goes well with dark fruits, chocolate, ginger, coffee beans and vanilla.
