Licorice grows wild in southern Europe, the Middle East, Asia Minor and Afghanistan, and is raised commercially in the former USSR, France, Belgium, Spain, Germany and elsewhere.
Fennel is native to the Mediterranean but it has become naturalized in many countries of the temperate zone. It is raised commercially in France, Germany, Italy, Poland and Romania, as well as in the former USSR, China and Japan and Argentina. It is also grown on a small scale in herb gardens. The leaves are used to flavour fish soups and sauces and in salads. In Italy it is preserved in vinegar and salt and eaten as a vegetable (Italian dill). The seeds are used to flavour bread (similar to anise), sprinkled on rolls, in pickling gherkins and vegetables and in vegetable dishes. Italians sprinkle ground fennel on barbecued meat.
The beans are of interest as raw material for making soy sauce. Its preparation is relatively lengthy and complex. Cooked soy beans are mixed with salt and wheat or barley flour and fermented much the same as wine; the resulting product is then strained, yielding a dark-brown liquid that improves with age.
Black lozenges called `succus liquiritiae', made from the residue obtained after evaporating off the water in which licorice root has been boiled, not only have a pleasant spicy flavour but also dissolve mucus and thus act as an expectorant. For this reason licorice is also used in medicine.
Cultivated forms differ in the colour of their seeds. In regions where soy bean is grown on a large scale the proteins arc extracted from the beans and made up into various kinds of synthetic meat products.
The seeds do not ripen at the same time; a single plant carries them at various stages of development. For this reason they arc harvested in succession by cutting out only the ripe sections of the umbels. These ;Ire then spread out and dried slowly on large sheets of canvas to retain the seeds, which separate readily from the stalks. The temperature must not exceed 35C (95F)
Fennel is native to the Mediterranean but it has become naturalized in many countries of the temperate zone. It is raised commercially in France, Germany, Italy, Poland and Romania, as well as in the former USSR, China and Japan and Argentina. It is also grown on a small scale in herb gardens. The leaves are used to flavour fish soups and sauces and in salads. In Italy it is preserved in vinegar and salt and eaten as a vegetable (Italian dill). The seeds are used to flavour bread (similar to anise), sprinkled on rolls, in pickling gherkins and vegetables and in vegetable dishes. Italians sprinkle ground fennel on barbecued meat.
The beans are of interest as raw material for making soy sauce. Its preparation is relatively lengthy and complex. Cooked soy beans are mixed with salt and wheat or barley flour and fermented much the same as wine; the resulting product is then strained, yielding a dark-brown liquid that improves with age.
Black lozenges called `succus liquiritiae', made from the residue obtained after evaporating off the water in which licorice root has been boiled, not only have a pleasant spicy flavour but also dissolve mucus and thus act as an expectorant. For this reason licorice is also used in medicine.
Cultivated forms differ in the colour of their seeds. In regions where soy bean is grown on a large scale the proteins arc extracted from the beans and made up into various kinds of synthetic meat products.
The seeds do not ripen at the same time; a single plant carries them at various stages of development. For this reason they arc harvested in succession by cutting out only the ripe sections of the umbels. These ;Ire then spread out and dried slowly on large sheets of canvas to retain the seeds, which separate readily from the stalks. The temperature must not exceed 35C (95F)
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