Cultivation of Liquorice
Liquorice is the root of Glycyrrhiza glabra from which a sweet flavor can be extracted.
The liquorice plant is a legume, native to southern Europe and parts of Asia.
It is an herbaceous perennial, growing to 1 m in height, with pinnate leaves about 7–15 centimeters (3–6 in) long, with 9–17 leaflets.
The flowers are 0.8–1.2 cm long, purple to pale whitish blue, produced in a loose inflorescence.
The fruit is an oblong pod, 2–3 centimeters (1 in) long, containing several seeds.The flavor of liquorice comes mainly from a sweet-tasting compound called anethole, an aromatic, unsaturated ether compound also found in anise, fennel, and other herbs. Additional sweetness in liquorice comes from glycyrrhizic acid, an anti-viral compound sweeter than sugar.
The liquorice plant is a legume, native to southern Europe and parts of Asia.
It is an herbaceous perennial, growing to 1 m in height, with pinnate leaves about 7–15 centimeters (3–6 in) long, with 9–17 leaflets.
The flowers are 0.8–1.2 cm long, purple to pale whitish blue, produced in a loose inflorescence.
The fruit is an oblong pod, 2–3 centimeters (1 in) long, containing several seeds.The flavor of liquorice comes mainly from a sweet-tasting compound called anethole, an aromatic, unsaturated ether compound also found in anise, fennel, and other herbs. Additional sweetness in liquorice comes from glycyrrhizic acid, an anti-viral compound sweeter than sugar.
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