Licorice

Ancient medicinal plant, native to Europe and Asia, is renowned for its anti-inflammatory, anti-fatigue and confectionary properties.

Known to be 50 times sweeter than cane sugar, the root (which sends out horizontal runners) is harvested and dried in the autumn after two-three years of growth.

Used to flavour tobacco and in a wide variety of sweets. 1 to 5g of dried licorice root makes a refreshing cup of tea. 

A herbaceous perennial legume which has benefits for soil health. Grows best in well drained soils with full sun.

HOW TO GERMINATE LICORICE SEEDS

1. SCARIFICATION
   Glycyrrhiza glabra seeds have very strong outer shell. It prevents water from penetrating the seed. Seeds may be in soil for many years and germinate then. To fasten this process and increase germination rate scarification is required. 
   Take the seeds and rub them against sandpaper until they become rough and scratched. Scarifying seeds for around 45 seconds by hand is generally enough.
2. SOAKING
   Scarified seeds have to be placed in water for around 3 hours.
   Fill up a bowl or a container with warm water (35°C-40°C). Place scarified seeds of Glycyrrhiza glabra in the warm water ideally in a thermos or similar so the temperature is maintained throughout the 3 hour soaking period. Leave the seeds in water for 3 hours. After 3 hours open the container and check the seeds. The seeds which have absorbed water will be 3-4 times larger than the original size. Carefully remove the seeds from water. Do not crush the seeds, hold them gently. From this point you can directly plant them in soil.

Erratic Germinator.