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Food is medicine part 5

Food is medicine part 5

You are likely familiar with licorice, but perhaps not the kind I want to share with you today. Maybe you have had the red twizzlers candy or black jellybeans that taste like “black licorice”.

Fun Fact : that black licorice flavor is actually extracted from the anise plant and not the licorice plant itself.

The medicinal part of the licorice plant is the root.

It is a Mediterranean medicinal plant, meaning it prefers hot weather and full sun.

I would say that the most widely used reason for using this herb is for its anti-inflammatory and anti-viral properties. The licorice root has a naturally sweet flavor (50 times sweeter then table sugar – although it is not actually a sugar, just sweet tasting) and is slightly warm.

This makes it a very neutralizing herb and is often combined in herbal formulas to harmonize all the other herbs together.

Licorice root has anti spasmodic properties, making it great for abdominal cramping, stomach and bowel irritations.

This herb is most often consumed in a tea, after being steeped for a minimum of 15 minutes. Steeping roots (denser herbs) is required to receive the full medicinal benefit.

Licorice root has also been used as a tonifying herb, which means it builds up the body, boosts immunity and has been used as a remedy against adrenal exhaustion.

A simple tea blend for a sore throat is as follows:

One part licorice root

One part mint leaves

½ part honey

Steep the licorice root for 15 minutes before adding the mint leaves for an additional 5 minutes.

Strain out the herbs, stir in honey and enjoy!

Curious to learn more? Lets chat!

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