I never realised just how amazing Liquorice is.
I've always thought of it as a very special sort of sweet. A colourful sweet with a playful Bertie Bassett character. I like the layered levels of liquorice allsorts
, and I like taking them apart and eating them stratum by stratum. I like taking the yellow or pink sugary bit off of the liquorice centre and eating them piecemeal. (Don't ask how I eat Custard Creams)
You can make Liquorice ice-cream
But I never knew what an amazing medicine it is, too.
Liquorice was known and grown in the region of Mesopotamia... Natural liquorice root was found in the Tomb of King Tut. Early Greek physicians like Theophratus and Hippocrates used natural liquorice to heal wounds and sore throats and it is an extremely important herb in Chinese and Homeopathic medicines. Manuscripts dating from 360AD, of Buddhist origin, talk of natural liquorice helping eye ailments, skin diseases, coughs and loss of hair. In the Middle Ages it became very popular as a sweet medicine and general pick-me-up. Its other past uses have included a beautifying agent, an aphrodisiac and elixir of life.
Amongst other things, it is a powerful anti-inflammatory and soothing herb useful for peptic ulcers, gastritis, indigestion, dry irritating coughs, pharyngitis and laryngitis. It even cures Chronic Fatigue (so why didn't my homeopathic rheumatologist proscribe me Liquorice Allsorts?), and it improves memory in men over fifty-five.
But be warned, it is possible to overdose on Pontefract Cakes, with frightening consequences...



Sounds impressive. Pity I can't stand the taste (as in the smell of it makes me gag, not just a "mild dislike")
Posted by: Gordon | Thursday, 02 February 2006 at 11:43
Food advice from Haribo?!
Posted by: Somewhat | Thursday, 02 February 2006 at 12:08
Cow.
I have liquorice cravings now.
And I can't go shopping until tomorrow.
Posted by: Pewari | Thursday, 02 February 2006 at 20:35
Oooh, I love the stuff.
An awful lot of licorice sweets, though, don't actually have any licorice essence in. Instead, they're made by boiling up flour and black treacle to make a licoricey dough.
Posted by: Forest Pines | Thursday, 02 February 2006 at 21:15