We had one as a pot plant when they were first introduced to NZ in the 80s, but I didn't know anything about it's uses. Now it's classed as a noxious weed here and can't be sold. I'll keep an eye out for some on my travels.kiwi Bruce wrote:How there's a herb I've not heard of before...I wonder how that would work in an Absinthe? I'm always looking for new and unusual herbs for my botanicals... Gins and Absinthesrubelstrudel wrote:Don't forget the root of Polypodium Vulgare,
Licorice Liquorice
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Re: Licorice Liquorice
Re: Licorice Liquorice
Hi Rubelstrudelrubelstrudel wrote:Don't forget the root of Polypodium Vulgare, that's the licorice of the North. Different than the others and it also contains a sweetening compound that can really make something nice with less sugar.
The plant is a common fern that grows wild north of the alps.
Plant grows here but I cant find the dried roots neither recipe or info.
Could you direct me to a good source of info ?
Thanks
- rubelstrudel
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Re: Licorice Liquorice
When I need some Polypodium Vulgare or Sisselrot=Sweet root as we call it, I just go out in my garden and pick some. It grows wild and everywhere on stony ground in Scandinavia.
I usually make a tincture of fresh chopped roots that I let steep for 3-4 days.
https://en.m.wikipedia.org/wiki/Polypodium_vulgare" onclick="window.open(this.href);return false;" rel="nofollow
One of my most popular recipes is made with tinctures of mandarin zest, cinnamon bark and Polypodium Vulgare. It is a schnapps really, but the sweetness from the roots makes people describe it like something closer to a liqueur without the stickiness.
Right now snow is covering everything so I'll have to wait for spring to harvest more roots.
I usually make a tincture of fresh chopped roots that I let steep for 3-4 days.
https://en.m.wikipedia.org/wiki/Polypodium_vulgare" onclick="window.open(this.href);return false;" rel="nofollow
One of my most popular recipes is made with tinctures of mandarin zest, cinnamon bark and Polypodium Vulgare. It is a schnapps really, but the sweetness from the roots makes people describe it like something closer to a liqueur without the stickiness.
Right now snow is covering everything so I'll have to wait for spring to harvest more roots.
Always impatient. But learning.
Re: Licorice Liquorice
rubelstrudel wrote:When I need some Polypodium Vulgare or Sisselrot=Sweet root as we call it, I just go out in my garden and pick some. It grows wild and everywhere on stony ground in Scandinavia.
I usually make a tincture of fresh chopped roots that I let steep for 3-4 days.
https://en.m.wikipedia.org/wiki/Polypodium_vulgare" onclick="window.open(this.href);return false;" rel="nofollow
One of my most popular recipes is made with tinctures of mandarin zest, cinnamon bark and Polypodium Vulgare. It is a schnapps really, but the sweetness from the roots makes people describe it like something closer to a liqueur without the stickiness.
Right now snow is covering everything so I'll have to wait for spring to harvest more roots.
Thanks Rubel
Will go to forest as soon as I can and try it out.
Re: Licorice Liquorice
Hi Rubel
Been collecting these polypodium roots. I dried them and tried them out last week.
I am a bit disappointed.
Taste is kind of licorice, bit sweet but somewhat dies when drying and distilling.
Will have to try with fresh ones
Been collecting these polypodium roots. I dried them and tried them out last week.
I am a bit disappointed.
Taste is kind of licorice, bit sweet but somewhat dies when drying and distilling.
Will have to try with fresh ones
Re: Licorice Liquorice
I had a hunt for some in an area where they had been growing wild but it appears that the Department of Conservation had cleared them out before I got there.
- rubelstrudel
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Re: Licorice Liquorice
I don't know how they would turn out dried. I always just chop them up or crush them fresh, and make tincture that I add directly into the drink after distilling. Maybe the heat denatures part of the taste? It is not licorice, but somewhat similar. It goes really well with some citrus peel and a dash of cinnamon. What sets polypodium apart is that sweetness.
If you leave the roots in the tincture for more than three days you get bitterness and the tincture starts clouding, so I avoid that.
If you leave the roots in the tincture for more than three days you get bitterness and the tincture starts clouding, so I avoid that.
Always impatient. But learning.
Re: Licorice Liquorice
Thanks Rubel
Its on the list for this spring together with burdock.
Cheers
Its on the list for this spring together with burdock.
Cheers
Re: Licorice Liquorice
I make a gin (well known in a blue bottle) I'll call it 'Indian Jewell' Using 10 raw ingredients. I would not be without the liquorice in the recipe. You can taste slight liquorice flavours in the commercial product. When I produce my second batch I am going to increase it. I buy it in it's natural twig form; the powder can loose some of it's flavour. I give it a twirl in the coffee grinder. My gin making method using a T500 reflex still, is to use a botanical basket at the base of the column. I use a pre distilled run of carbon filtered alcohol 40ABV with filtered water (50/50) total volume 23litres. With this botanical spirit run I remove all stainless steel packing and copper saddles and let her run Finished product beautiful.
Re: Licorice Liquorice
We have licorice root growing rampant in out vege patch and the roots can get over 6' long, now by chopping them up while fresh into 3/8" lengths then drying out so one can crush them in a corana mill. Then macerate in some 40% along with some cinnamon and a few crushed black peppers, leave overnight then run thru a pot still makes for such a nice drop. Also leaving it to age in the bottle if one can lets it fully develop into a very nice drink.
Cheers Bryan
Cheers Bryan
- kiwi Bruce
- Distiller
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Re: Licorice Liquorice
Glycyrrhizin, which occurs naturally in licorice root, has cortisone-like effects and can cause high blood pressure, water retention, and other problems.
Getting hung up all day on smiles