Harvest Time and Processing Methods for Licorice

The harvest time is generally late autumn to early spring, and it is best after the leaves have fallen and withered in autumn. The licorice roots harvested at this time are firm in texture, heavy in weight, high in powder content, and strong in sweetness. Remove the soil from the dug-up licorice (washing with water is strictly prohibited). While still fresh, use a fodder chopper or a sharp knife to cut off the branch roots from the head and root portions close to the main root. Divide them into first and second grades according to the diameter of the root head, and mao cao. Generally, dried goods with a thick head diameter of more than 1.5 cm are first grade, those with a diameter of 0.3-1.4 cm are second grade, and those smaller than 0.5 cm are placed in mao cao. For first and second grade licorice, the root strips must not be shorter than 30 cm. Then dry them in the sun according to grade. During sun-drying, take care to prevent rain, otherwise moisture will cause mold. The ground must be raised with thick sleepers to ensure ventilation and air permeability, and they must be frequently turned and checked so that they dry evenly. After drying until half-dry, tie them into small bundles with a diameter of about 10 cm, and continue drying until completely dry. Three-year-old plants yield 800-1000 kg of dried goods per mu.