American Licorice
Glycyrrhiza lepidota
zones 3-5
20 seeds
American licorice is a species of Glycyrrhiza (a genus in the pea/bean family) native to most of North America, from central Canada south through the United States to California, Texas, and Virginia, but absent from the southeastern states. It is also sometimes known in the United States as "wild licorice", to distinguish it from the related European licorice (Glycyrrhiza glabra) which is occasionally cultivated.
The plant grows in moist soils; although it will grow in heavy soil it prefers sandy soil. It grows 16–39 inches tall and has long tough brown roots which are said to be sweet and were used as food and for medicinal purposes by Native Americans. After eating a roasted root in 1806, Meriwether Lewis described an "agreeable flavor not unlike the sweet pittaitoe."
Since stored seed is more difficult to germinate, direct sowing seeds in autumn brings the most success. As long as you experience temperatures of 40 degrees F or below for a good part of the winter, seeds should have no trouble germinating.
If the seeds can’t be sown in autumn, they will need three months of cold, moist stratification. To stratify seeds indoors, mix them with a little moist soil in a plastic bag and put it in the refrigerator. Try to time the stratification so that it ends when temperatures are between 60-70 degrees F. Following sufficient stratification either sow the seed directly or into pots. At temperatures of 60-70 F, most of the seeds should germinate in about 3 weeks. You can often see some early germinators in the plastic bags in the refrigerator. This is a good sign that the seeds are ready to sow.
Glycyrrhiza lepidota
zones 3-5
20 seeds
American licorice is a species of Glycyrrhiza (a genus in the pea/bean family) native to most of North America, from central Canada south through the United States to California, Texas, and Virginia, but absent from the southeastern states. It is also sometimes known in the United States as "wild licorice", to distinguish it from the related European licorice (Glycyrrhiza glabra) which is occasionally cultivated.
The plant grows in moist soils; although it will grow in heavy soil it prefers sandy soil. It grows 16–39 inches tall and has long tough brown roots which are said to be sweet and were used as food and for medicinal purposes by Native Americans. After eating a roasted root in 1806, Meriwether Lewis described an "agreeable flavor not unlike the sweet pittaitoe."
Since stored seed is more difficult to germinate, direct sowing seeds in autumn brings the most success. As long as you experience temperatures of 40 degrees F or below for a good part of the winter, seeds should have no trouble germinating.
If the seeds can’t be sown in autumn, they will need three months of cold, moist stratification. To stratify seeds indoors, mix them with a little moist soil in a plastic bag and put it in the refrigerator. Try to time the stratification so that it ends when temperatures are between 60-70 degrees F. Following sufficient stratification either sow the seed directly or into pots. At temperatures of 60-70 F, most of the seeds should germinate in about 3 weeks. You can often see some early germinators in the plastic bags in the refrigerator. This is a good sign that the seeds are ready to sow.
Glycyrrhiza lepidota
zones 3-5
20 seeds
American licorice is a species of Glycyrrhiza (a genus in the pea/bean family) native to most of North America, from central Canada south through the United States to California, Texas, and Virginia, but absent from the southeastern states. It is also sometimes known in the United States as "wild licorice", to distinguish it from the related European licorice (Glycyrrhiza glabra) which is occasionally cultivated.
The plant grows in moist soils; although it will grow in heavy soil it prefers sandy soil. It grows 16–39 inches tall and has long tough brown roots which are said to be sweet and were used as food and for medicinal purposes by Native Americans. After eating a roasted root in 1806, Meriwether Lewis described an "agreeable flavor not unlike the sweet pittaitoe."
Since stored seed is more difficult to germinate, direct sowing seeds in autumn brings the most success. As long as you experience temperatures of 40 degrees F or below for a good part of the winter, seeds should have no trouble germinating.
If the seeds can’t be sown in autumn, they will need three months of cold, moist stratification. To stratify seeds indoors, mix them with a little moist soil in a plastic bag and put it in the refrigerator. Try to time the stratification so that it ends when temperatures are between 60-70 degrees F. Following sufficient stratification either sow the seed directly or into pots. At temperatures of 60-70 F, most of the seeds should germinate in about 3 weeks. You can often see some early germinators in the plastic bags in the refrigerator. This is a good sign that the seeds are ready to sow.