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CULTURAL AND WILD PLANTS
Licorice (licorice, smooth licorice, licorice). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Licorice (licorice, smooth licorice, licorice), Glycyrrhiza glabra. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Glycyrrhiza Family: Legumes (Fabaceae) Origin: Licorice (licorice, smooth licorice, licorice) is native to Southwest Asia and Eastern Europe. Area: Licorice grows in Europe, Asia and North America. Chemical composition: Licorice roots contain glycyrrhizin, which has a sweet taste and is used as a sweetener in the food industry. The roots also contain flavonoids, isoflavonoids, coumarins and saponins. Economic value: Licorice has numerous medicinal properties and is used medicinally to treat a variety of ailments, including gastrointestinal disorders, bronchitis, coughs, ulcers, and allergies. Licorice root is also used in the food industry for the production of sweets and chewing gum. In addition, licorice is used in the cosmetics industry to produce shampoos, face masks and other beauty products. Legends, myths, symbolism: In ancient Chinese mythology, licorice was known as the "root of sweetness" and was considered a symbol of generosity and kindness. It was said that the goddess Mi, a symbol of wealth and abundance, gave this root to her fans. In ancient Greek mythology, licorice was associated with the goddess of love, Aphrodite. It was said that Aphrodite used this root to give her beauty and youth. In the mythology of ancient Rome, licorice was a symbol of victory and success. Roman warriors used licorice root to maintain their stamina and strength in battle. Symbolically, licorice has been associated with the concepts of happiness, love, abundance, and longevity.
Licorice (licorice, smooth licorice, licorice), Glycyrrhiza glabra. Description, illustrations of the plant Licorice, Glycyrrhiza Glabra L. Botanical description, range and habitats, chemical composition, use in medicine and industry
Synonyms: licorice, licorice root. Perennial herbaceous plant with erect strong stems 50-80 cm tall, legume family (Leguminosae). The leaves are alternate, unpaired, 5-20 cm long, with punctate glands. The flowers are collected in loose brushes of pale purple. The fruit is a leathery straight or curved brown bean, 2-3 cm long and 4-6 mm wide. Blooms from June to August. Range and habitats. It grows wild in France, Italy, Southeast Europe (including Ukraine and Moldova), North Africa (mainly Libya), Western and Central Asia. It is found in the southern regions of the European part, Western Siberia and the North Caucasus. Cultivated in many temperate regions. Chemical composition. Roots and rhizomes contain carbohydrates and related compounds (glucose, fructose, sucrose, maltose), polysaccharides (starch up to 34%, cellulose up to 30%, pectin substances), organic acids (succinic, fumaric, citric, malic, tartaric), essential oil , triterpenoids (glycyrrhizic acid), resins, steroids (beta-sitosterol), phenolcarboxylic acids and their derivatives (ferulic, synomic, salicylic), coumarins (gerniarin, umbelliferone, etc.), tannins (8,3-14,2% ), flavonoids (liquiritin, isoliquiritin, liquiritozide, quercetin, kaempferol, apigenin, glabridin, etc.), higher aliphatic hydrocarbons and alcohols, higher fatty acids, alkaloids. Carbohydrates (up to 2,13%), polysaccharides, organic acids (up to 2,5%), essential oil (0,02), triterpenoids (glycyrrhizic acid, glycyrrhetic acid and other steroids, beta-sitosterol, glycestrone), triterpene saponins, coumarins (1,9-2,4), tannins (5,5), flavonoids (isoquercitrin, quercetin, kaempferol, etc.), lipids (6,26%), nitrogen-containing compounds (choline, betaine), vitamins (ascorbic acid, carotene). The composition of the essential oil includes aldehydes, ketones, alcohols and their derivatives, terpenoids, aromatic compounds, higher aliphatic hydrocarbons, esters of higher fatty acids. Application in medicine. Licorice saponins irritate the mucous membranes, increasing the secretion of the glandular apparatus, in connection with which licorice is part of expectorants, laxatives and diuretics. Licorice preparations contribute to the healing of experimental ulcers in animals, are of low toxicity. In recent years, the ability of glycyrrhizic acid and its hydrolysis product glycyrrhetinic acid, like corticosteroids, to retain sodium ions in the body and increase potassium excretion has been discovered. A decrease in the content of vitamin C in the adrenal glands under the influence of glycyrrhizic acid was also established. Licorice root is used in diseases of the upper respiratory tract as an expectorant, emollient and anti-inflammatory agent. It is also used as a mild laxative for chronic constipation.
Other uses. It is used as a foaming agent in industry, in particular for froth flotation in metallurgy and as part of mixtures for filling fire extinguishers. In the Caucasus and Central Asia, wool and felts are dyed with a decoction of the roots. Licorice is used in the manufacture of ink, ink and shoe polish, in the textile industry for fixing paints. In the tobacco industry - to add flavor and flavor to chewing, smoking and snuff tobacco; in Japan - in the production of non-nicotine surrogate cigarettes. Licorice provided tobacco products with a natural sweetness and distinctive flavor that blends easily with natural and imitation flavor components used in the tobacco industry. Starting in 2009, the US Food and Drug Administration banned the use of any "characteristic flavors" other than menthol in cigarettes, but not in other manufactured tobacco products. Good honey plant and perganos. Pollen productivity of 100 flowers is 67 mg, and of the whole plant from 24,7 to 171 mg. In steppe areas, pollen productivity is 0,117-0,156 kg/ha. It is used as an ornamental plant and sand fixer. Authors: Turova A.D., Sapozhnikova E.N.
Licorice, Glycyrrhiza glabra L. Botanical description, distribution, chemical composition, features of use
Legume family - Fabaceae Perennial plant 150-200 cm high. Rhizome horizontal; above-ground shoots lag behind both the main root and rhizomes. Stems glabrous or sparsely hairy. The leaves are pinnate, sticky, dense, oblong-ovate or lanceolate. Flowers with a whitish-purple corolla. The inflorescence is a loose axillary raceme. The fruit is an oblong pod, straight or slightly curved, glabrous or covered with glandular spines. Seeds are kidney-shaped, shiny, greenish-gray or brownish. Blooms in May - June. The fruits ripen in September. It grows in valleys and floodplains of steppe and semi-desert rivers, on sandy-shell banks in the coastal zone, on coastal sands. It is found in the south of Europe, in Central Asia, Kazakhstan, in the Caucasus. Roots and rhizomes contain carbohydrates and related compounds (glucose 0,6-15,2%), fructose 0,3-4,1, sucrose 0,3-20,3, maltose 0,1-0,6%), polysaccharides (starch up to 34%, cellulose up to 30%), organic acids 4-4,6% (succinic, fumaric, citric, malic, tartaric), essential oil (it contains aldehydes, ketones, alcohols and their derivatives, terpenoids, aromatic compounds, higher aliphatic hydrocarbons, esters of higher fatty acids), triterpenoids (glycyrrhizic acid 1,8-14,6%, glycyrrhetic acid in the hydrolyzate, etc.), resins (1,8-4%), steroids (P-sitosterol) , phenolcarboxylic acids and their derivatives (ferulic, synomic, salicylic), coumarins (2,59% herniarin, umbelliferone, etc.), tannins (8,3-14,2%), flavonoids (liquiritin, isoliquiritin, liquiritozide, quercetin , kaempferol, apigenin, etc.), higher aliphatic hydrocarbons and alcohols, higher fatty acids, alkaloids. Carbohydrates (up to 2,13%), polysaccharides, organic acids (up to 2,5%), essential oil (0,02), triterpenoids (glycyrrhizic acid, in the hydrolyzate - glycyrrhetic and other steroids, p-sitosterol, glycestrone), triterpene saponins (8), coumarins (1,9-2,4), tannins (5,5), flavonoids (more than 2% isoquercitrin glycoside, quercetin, kaempferol, etc.), lipids (6,26% ), nitrogen-containing compounds (choline, betaine), vitamins (ascorbic acid, carotene). Licorice is widely used as a medicinal, food and technical plant. The roots and rhizomes of the plant are used in the food industry in the form of extracts, syrups, as a sugar surrogate and a foaming agent in soft drinks, beer, kvass, tonic drinks.
Roots and rhizomes are suitable for making coffee, cocoa, marinades, compotes, jelly, flour products, sweets, halva, as well as a flavoring agent in the processing of fish, in the preparation of cabbage and pickled apples, as an additive to long leaf and green tea; in Kyrgyzstan - as a substitute for tea, in Japan - as a food antioxidant additive, in Japan and Egypt - among the components of additives with bactericidal and fungicidal properties to food and drinks; in the tobacco industry - to add flavor and flavor to chewing, smoking and snuff tobacco; in Japan - in the production of non-nicotine surrogate cigarettes. Roots and rhizomes (licorice or licorice root) are included in all editions of the national pharmacopoeia and the pharmacopoeia of many countries of the world. They are part of drugs recommended for diseases of the upper respiratory tract as an expectorant, emollient, anti-inflammatory, as part of diuretic and laxative preparations, as an antacid for hyperacid gastritis, gastric ulcer and duodenal ulcer, bronchial asthma, neurodermatitis, allergic and occupational dermatitis, eczema , rheumatism, gout, hemorrhoids. In traditional medicine of the countries of the East and folk medicine of various nations, licorice is used, as well as in scientific medicine and, moreover, in the nutrition of patients with diabetes mellitus, with impotence, nephritis, prostatitis and prostate adenoma, with whooping cough (decoction in milk), angina pectoris, cholelithiasis, hypertension, rhinitis, in the treatment of lymphogranulomatosis, leprosy. In clinical and experimental studies, licorice inhibits the development of experimental arthritis, exhibits a detoxifying effect in food poisoning, drug poisoning and some colds, exhibits antitumor properties, antileukemic activity, inhibits the development of myeloma, and has an antibiotic effect. Honey plant. Perganos. Decorative. Sand fixer. In the Lower Volga region, Dagestan, Eastern Transcaucasia, Central Asia (northern and western regions), rough licorice, Kalmyk tea (Shorstka licorice - G. aspera Pall.) grows. The local population uses the leaves as tea, and also uses them for pickling cucumbers, urinating apples, and other preparations. On solonetsous meadows of the steppe zone of the Urals, Central Asia, Western Siberia, Transbaikalia, Ural licorice (Ural licorice - G. uralensis Fisch.) is found. The roots have the same uses as licorice. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Licorice (licorice, smooth licorice, licorice). The history of growing a plant, economic importance, cultivation, use in cooking
What is licorice. The history of licorice is the history of drugs and sweets, the union of pharmacopoeia and cooking, a dream come true to make candy out of everything. Liquorice, a popular Western sweet, is made from the roots of the perennial legume plant Glycyrrhiza glabra, also known as licorice, or from its Asian counterpart, G. uralensis, Ural licorice. Both plants are common in the valleys of steppe and semi-desert rivers. The roots of licorice are very thick and long, sometimes going deep into the depths of several meters. Rhizomes grow from the root, giving rise to other roots and stems. As a result, licorice forms powerful thickets, which sometimes stretch for several kilometers. When the root is three or four years old, it can be dug up. An extract is obtained from the root, which is then used to make sweets and potions. In fact, not only them, the range of applications of licorice root extract is much wider, but we leave out what we do not eat - soap, paints, foam for fire extinguishers and much more. How is licorice stored? The easiest, but not the most convenient option is licorice root in bales. Sometimes the extract obtained from the root is evaporated to a solid state and this mass is formed into briquettes of dark brown or black color. Under all conditions, the extract is stored for up to ten years. It can also be evaporated with a solution of ammonia and a brownish-yellow powder with a sickly-sweet taste is obtained. It lathers well. And finally, if we need licorice for medicinal purposes, we can get a concentrated extract of glycyrrhizin. Why is she called that? Licorice root is used in cooking because it is sweet, as the Russian name of the plant says. The second name, licorice, came from the West. In the languages of Western Europe, the plant is called liquorice, lakritze, reglisse, lakritsi. These and other similar names are derived from the Greek glukurrhiza, meaning "sweet root". Hence the Latin name Glycyrrhiza. Why is licorice sweet? Not because it has a lot of sugar, but because its roots contain up to 23% of the triterpenoid glycyrrhizin, or glycyrrhizic acid, which is 50 times sweeter than sucrose. Of course, sugar is also there: glucose, fructose, maltose and sucrose, a lot of cellulose and starch. In addition, the roots and rhizomes contain pectins and organic acids (succinic, fumaric, citric, malic and tartaric), coumarins, flavonoids, resins and tannins, alkaloids and essential oils, which form a specific smell of licorice. The composition of the essential oil is complex and inconsistent, and we will mention only one component of this mixture - the aromatic ester atenol (anise camphor) with a sweet taste and anise smell. There is little atenol in the roots, but its presence is noticeable. Sweetener and flavor. The use of licorice for food purposes began in ancient times. The first Egyptian chronicles that have come down to us date back to 2044 BC. BC, it is reported that the pharaohs chewed licorice root to freshen their breath. The Romans, and the soldiers of Hannibal, and the Buddha, and Ivan the Terrible regaled themselves on it. In some countries, natural licorice is still popular today: the root is dug up, washed, cut and chewed. It also quenches thirst well. Licorice has long been used to sweeten and flavor drinks, including strong ones, and since the glycyrrhizin solution foams well, licorice is added as a foaming agent to beer and kvass. At one time, a coffee surrogate was prepared from licorice root; in different countries, tea, kissels and compotes, halva, caramel and marshmallow, even tobacco are flavored with it. However, the licorice flavor that is given to many types of hard candy comes from anise oil, and the actual licorice content is low.
Licorice is an indispensable ingredient in the preparation of soaked apples and berries. According to the recipe, urine should be sweetened, and the sugar in the barrels would certainly ferment, especially if the cellar is stuffy and damp. Licorice not only replaces sugar, but also preserves the product, since it has a bactericidal and fungicidal effect. In this capacity, it is also willingly used in many countries. Liquorice is the most popular flavoring of many products, from vodka to ice cream, it is used everywhere where sugar-free sweetness is needed, including in the clinical nutrition of diabetics. But it is impossible to abuse licorice as a sugar substitute, because its root is a medicine. Healing sweetness. If the word "licorice" evokes confectionery associations, then "licorice" is more likely pharmacy. Licorice root has been used medicinally for thousands of years. It is primarily an expectorant and antitussive and a mild laxative, in addition, licorice helps with skin inflammation, diseases of the stomach and intestines, and high blood pressure. It also accelerates the absorption of many drugs, therefore, it is part of herbal preparations with an effect that it does not possess itself. Licorice owes these properties to saponins, flavonoids and, of course, glycyrrhizin and enoxolone, its hydrolysis product. These substances also have antifungal and antimicrobial activity. Enoxolone is an antiviral drug recognized by official medicine, it inactivates some strains of herpes viruses, including herpes simplex Herpes simplex and herpes zoster H. zoster. In addition, enoxolone provides a high level of prostaglandins in the body, as it inhibits the enzymes that break them down. Prostaglandins suppress the secretion of gastric juice, but stimulate the pancreas and the secretion of mucus in the intestines, so licorice helps with stomach ulcers. Licorice also has the property of retaining water in the body, as a result, a person who abuses it develops edema and increases pressure. Some experts recommend limiting licorice intake to 100 mg of glycyrrhizin per day. If one day you eat more - it's not scary, the pressure will not jump instantly. The effect will be noticeable if more than 50 g of licorice sweets are consumed daily for two weeks. Liquorice candy. The birthplace of licorice sweets is considered to be England, West Yorkshire, the city of Pontefract. How the licorice got there is unknown. Perhaps the plant was brought to England by the crusaders or Dominican monks who settled in those places in the XNUMXth century. The climate in Yorkshire is too cold, and licorice did not bloom there, but formed roots and rhizomes. For several decades, all the surrounding fields were overgrown with it. By the beginning of the XNUMXth century, the city began to produce small cakes from licorice extract, which were taken as medicine. In 1760, local apothecary George Dunhill mixed a diluted extract of licorice root with sugar to make small, disc-shaped, medicinal lozenges for coughs, colds, and stomach pains. But the candies contained sugar, and Dunhill called them sweets. They quickly became popular, and soon the liquorice factories were running at full capacity. By the end of the 1960th century, local licorice stocks were depleted, the last crop in Pontefract was harvested in the late XNUMXs. Now licorice is imported from Spain. In addition to the extract from the licorice root and sugar, other ingredients are added to licorice sweets: glucose syrup, thickeners (flour, gelatin or starch) and molasses. Licorice sweets contain a variety of flavors, including mint, anise and bay leaf, coconut flakes, and other fillers. There are also salty licorice sweets. Most often, ammonium chloride is added to them, which gives licorice a peculiar astringent taste and causes numbness of the tongue. Sometimes such licorice is also salted with sodium chloride. It is salty licorice that flavors alcoholic beverages. However, even regular licorice candies often contain up to 2% ammonium chloride, which is not tangible due to the high concentration of sugar. During the cooking process, all the ingredients are mixed, heated to 135 ° C, and then the liquid is poured into molds sprinkled with starch powder. When it hardens, the resulting sweets are sprayed with beeswax to make the surface shiny, covered with sugar icing or chocolate. Red licorice. Today there are hundreds of types of licorice sweets that differ in shape and taste: sticks, spirals, lozenges, tablets, pillows, sweet, salty, with pepper, marmalade, caramel, chocolate and without any additives. Many people like them very much, but not all. Those who do not like licorice sometimes advise fellow tasters to treat themselves to red licorice. It is actually a candy made in the form of a traditional liquorice stick, rolled into a spiral, with berry, fruit or cinnamon extracts. The taste of such sweets is very different, the color is also (there are even watermelon, mango and apple sweets), but they have nothing to do with licorice. No wonder they are popular with those who don't like licorice. Author: Ruchkina N.
Licorice. Basic information about the plant, use in medicine and cooking
The use of licorice rhizomes is the most diverse. Extracts and syrups are used in the manufacture of sweets, marshmallows, and various drinks. Finely cut rhizomes are put into barrels when pickling apples, cucumbers, cabbage. To make egg whites better churned, a little juice from licorice rhizomes is added to them. Licorice rhizomes are widely used in medicine as an expectorant and enveloping remedy for diseases of the respiratory and digestive organs. Dry leaves and powder from rhizomes are added to some varieties of tobacco. In technology, the juice is used to form foam in fire extinguishers, in the manufacture of ink and ink. Alcoholic extract from the roots of licorice is part of the "Kyiv bitter". Water decoctions are added to beer for better foaming. Author: Reva M.L.
Licorice (licorice, smooth licorice, licorice), Glycyrrhiza glabra. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Licorice (licorice, smooth licorice, licorice), Glycyrrhiza glabra. Tips for growing, harvesting and storing
Licorice (Glycyrrhiza glabra) is a perennial herbaceous plant of the legume family, known for its sweet roots, which are used in cooking, medicine and cosmetology. Cultivation:
Preparation and storage:
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