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Sunflower

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Botanical Name ; Helianthus annuus
Family: Asteraceae
Subfamily: Helianthoideae
Tribe: Heliantheae
Genus: Helianthus
Species: annuus
Kingdom: Plantae
Division: Angiospermae
Subdivision: Eudicots
Class: Asterids
Order: Asterales

Common Name : Sunflower,Common Sunflower

Habitat :Sunflower is native to the Americas that possesses a large inflorescence (flowering head). It grows in open dry or moderately moist soils on the plains.

Dscription:

Helianthus annuus is a annual flowering plant growing to 3 m (9ft) by 0.3 m (1ft in) at a fast rate.
It is not frost tender. It is in flower from Jul to September, and the seeds ripen from Sep to October. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Bees, flies.The plant is not self-fertile.It is noted for attracting wildlife.
The sunflower got its name from its huge, fiery blooms, whose shape and image is often used to depict the sun. The sunflower has a rough, hairy stem, broad, coarsely toothed, rough leaves and circular heads of flowers. The heads consist of 1,000-2,000 individual flowers joined together by a receptacle base.

click to see the pictures…>....(01)..…...(1).…...(2).…....(3).….(4).…...(5)..

What is usually called the “flower” on a mature sunflower is actually a “flower head” (also known as a “composite flower“) of numerous florets, (small flowers) crowded together. The outer petal-bearing florets are the sterile ray florets and can be yellow, red, orange, or other colors. The florets inside the circular head are called disc florets, which mature into seeds.

The flower petals within the sunflower’s cluster are usually in a a spiral pattern. Generally, each floret is oriented toward the next by approximately the golden angle, 137.5°, producing a pattern of interconnecting spirals, where the number of left spirals and the number of right spirals are successive Fibonacci numbers. Typically, there are 34 spirals in one direction and 55 in the other; on a very large sunflower there could be 89 in one direction and 144 in the other. This pattern produces the most efficient packing of seeds within the flower head.

Cultivation:
To grow best, sunflowers need full sun. They grow best in fertile, moist, well-drained soil with heavy mulch. In commercial planting, seeds are planted 45 cm (1.5 ft) apart and 2.5 cm (1 in) deep. Sunflower “whole seed” (fruit) are sold as a snack food, raw or after roasting in ovens, with or without salt and/or seasonings added. Sunflowers can be processed into a peanut butter alternative, sunflower butter. In Germany, it is mixed with rye flour to make Sonnenblumenkernbrot (literally: sunflower whole seed bread), which is quite popular in German-speaking Europe. It is also sold as food for birds and can be used directly in cooking and salads. American Indians had multiple uses for sunflowers in the past,such as in bread, medical ointments, dyes and body paints

Propagation :
Seed – sow in mid spring in situ. An earlier start can be made by sowing 2 – 3 seeds per pot in a greenhouse in early spring. Use a fairly rich compost. Thin to the strongest seedling, give them an occasional liquid feed to make sure they do not become nutrient deficient and plant them out in late spring or early summer. Seed, harvested at 12% moisture content and stored, will retain its viability for several years
Edible Uses:
Edible Parts: Flowers; Oil; Seed; Stem.
Edible Uses: Coffee; Oil.

Seed – raw or cooked. A delicious nut-like flavour, but very fiddly to extract due to the small size of the seed. Commercially there are machines designed to do this. Rich in fats, the seed can be ground into a powder, made into sunflower butter or used to make seed yoghurt. When mixed with cereal flours, it makes a nutritious bread. Cultivars with up to 50% oil have been developed in Russia. The oil contains between 44 – 72% linoleic acid. The germinated seed is said to be best for seed yoghurt, it is blended with water and left to ferment. The sprouted seed can be eaten raw. A nutritional analysis of the seed is available. Young flower buds – steamed and served like globe artichokes. A mild and pleasant enough flavour, but rather fiddly. Average yields range from 900 – 1,575 kg/ha of seed, however yields of over 3,375 kg/ha have been reported. A high quality edible semi-drying oil is obtained from the seed. It is low in cholesterol, and is said to be equal in quality to olive oil. Used in salads, margarines, or in cooking. The roasted seed is a coffee and drinking chocolate substitute. Another report says the roasted hulls are used. The leaf petioles are boiled and mixed in with other foodstuffs……CLICK & SEE THE PICTURES

Composition:
Figures in grams (g) or miligrams (mg) per 100g of food.
Seed (Fresh weight)

* 560 Calories per 100g
* Water : 4.8%
* Protein: 24g; Fat: 47.3g; Carbohydrate: 19.4g; Fibre: 3.8g; Ash: 4g;
* Minerals – Calcium: 120mg; Phosphorus: 837mg; Iron: 7.1mg; Magnesium: 0mg; Sodium: 30mg; Potassium: 920mg; Zinc: 0mg;
*Vitamins – A: 30mg; Thiamine (B1): 1.96mg; Riboflavin (B2): 0.23mg; Niacin: 5.4mg; B6: 0mg; C: 0mg;

Medicinal Uses:    A tea made from the leaves is astringent, diuretic and expectorant, it is used in the treatment of high fevers. The crushed leaves are used as a poultice on sores, swellings, snakebites and spider bites. The leaves are harvested as the plant comes into flower and are dried for later use. A tea made from the flowers is used in the treatment of malaria and lung ailments. The flowering head and seeds are febrifuge, nutritive and stomachic. The seed is also considered to be diuretic and expectorant. It has been used with success in the treatment of many pulmonary complaints. A decoction of the roots has been used as a warm wash on rheumatic aches and pains.

Russian folk healers chop the head of a sunflower, soak the pieces in vodka and soap chips in a sunny place for nine days, and then rub the mixture on the joints of rheumatic patients as a potent liniment.  In medical clinics, Russian doctors prepare decoctions of the seeds for jaundice, malaria, heart conditions, diarrhea, and other ailments.  The seeds, browned in the oven, and made into an infusion, make a widely used remedy for whooping cough.

Other Uses:
Sunflower oil, extracted from the seeds, is used for cooking, as a carrier oil and to produce margarine and biodiesel, as it is cheaper than olive oil. A range of sunflower varieties exist with differing fatty acid compositions; some ‘high oleic’ types contain a higher level of monounsaturated fats in their oil than even olive oil.

The cake remaining after the seeds have been processed for oil is used as a livestock feed. Some recently developed cultivars have drooping heads. These cultivars are less attractive to gardeners growing the flowers as ornamental plants, but appeal to farmers, because they reduce bird damage and losses from some plant diseases. Sunflowers also produce latex, and are the subject of experiments to improve their suitability as an alternative crop for producing hypoallergenic rubber.

Traditionally, several Native American groups planted sunflowers on the north edges of their gardens as a “fourth sister” to the better known three sisters combination of corn, beans, and squash. Annual species are often planted for their allelopathic properties.[citation needed]

However, for commercial farmers growing commodity crops, the sunflower, like any other unwanted plant, is often considered a weed. Especially in the midwestern US, wild (perennial) species are often found in corn and soybean fields and can have a negative impact on yields.

Sunflowers can be used to extract toxic ingredients from soil, such as lead, arsenic and uranium. They were used to remove cesium-137 and strontium-90 from a nearby pond after the Chernobyl disaster, and a similar campaign was mounted in response to the Fukushima Daiichi nuclear disaster.

Known Hazards : The growing plant can accumulate nitrates, especially when fed on artificial fertilizers. The pollen or plant extracts may cause allergic reactions

Disclaimer:The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider

Resources:
http://en.wikipedia.org/wiki/Sunflower
http://www.herbnet.com/Herb%20Uses_RST.htm
http://www.pfaf.org/user/Plant.aspx?LatinName=Helianthus+annuus

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Taxus Brevifolia (Yew)


Botanical Name: Taxus baccata
Family: Taxaceae
Genus: Taxus
Species: T. brevifolia
Kingdom: Plantae
Phylum: Pinophyta
Class: Pinopsida
Order: Pinales


Common Names: Yew, English yew, Common Yew

Other Names:Taxus brevifolia, Pacific Yew or Western Yew
Poisonous Parts: Leaves, seed and fruit.

Habitat :Taxus Brevifolia  is native to  Europe, incl Britain, from Scandanavia south and east to N. Africa, the Caucasus, Iran, Himalayas.   It grows in woods and scrub, usually on limestone. It sometimes forms pure stands in sheltered sites on chalk in the south-east and on limestone in the north-west.  

Description: It is a small to medium-sized evergreen tree, growing 10-15 m tall and with a trunk up to 50 cm diameter, rarely more. forming with age a very stout trunk covered with red-brown, peeling bark and topped with a rounded or wide-spreading head of branches; leaves spirally attached to twigs, but by twisting of the stalks brought more or less into two opposed ranks, dark, glossy, almost black-green above, grey, pale-green or yellowish beneath, 1/2 to 1 1/2 inches long, 1/16 to 1/12 inch wide. Flowers unisexual, with the sexes invariably on different trees, produced in spring from the leaf axils of the preceding summer’s twigs. Male, a globose cluster of stamens; female, an ovule surrounded by small bracts, the so-called fruit bright red, sometimes yellow, juicy and encloses the seed.

CLICK & SEE THE PICTURES
Bloom Color: Green, Yellow. Main Bloom Time: Early spring, Late spring, Mid spring. Form: Rounded.

It has thin scaly brown bark. The leaves are lanceolate, flat, dark green, 1-3 cm long and 2-3 mm broad, arranged spirally on the stem, but with the leaf bases twisted to align the leaves in two flat rows either side of the stem except on erect leading shoots where the spiral arrangement is more obvious.

The seed cones are highly modified, each cone containing a single seed 4-7 mm long partly surrounded by a modified scale which develops into a soft, bright red berry-like structure called an aril, 8-15 mm long and wide and open at the end. The arils are mature 6-9 months after pollination, and with the seed contained are eaten by thrushes and other birds, which disperse the hard seeds undamaged in their droppings; maturation of the arils is spread over 2-3 months, increasing the chances of successful seed dispersal. The male cones are globose, 3-6 mm diameter, and shed their pollen in early spring. It is mostly dioecious, but occasional individuals can be variably monoecious, or change sex with time.

No tree is more associated with the history and legends of Great Britain than the Yew. Before Christianity was introduced it was a sacred tree favoured by the Druids, who built their temples near these trees – a custom followed by the early Christians. The association of the tree with places of worship still prevails.

Many cases of poisoning amongst cattle have resulted from eating parts of the Yew.

Click to read about The Yew ,Sacred Tree of Transformation and Rebirth

Cultivation:
Landscape Uses:Espalier, Firewood, Hedge, Screen, Standard, Superior hedge, Specimen. A very easy plant to grow, it is extremely tolerant of cold and heat, sunny and shady positions, wet and dry soils, exposure and any pH[200]. Thrives in almost any soil, acid or alkaline, as long as it is well-drained. Grows well in heavy clay soils. Sensitive to soil compaction by roads etc. Very shade tolerant. Tolerates urban pollution.  In general they are very tolerant of exposure, though plants are damaged by severe maritime exposure. A very cold hardy plant when dormant, tolerating temperatures down to about -25°c. The fresh young shoots in spring, however, can be damaged by frosts. Plants are dioecious, though they sometimes change sex and monoecious trees are sometimes found. Male and female trees must be grown if fruit and seed is required. The fruit is produced mainly on the undersides of one-year old branches. A very long lived tree, one report suggests that a tree in Perthshire is 1500 years old, making it the oldest plant in Britain. Another report says that trees can be up to 4000 years old. It is, however, slow growing and usually takes about 20 years to reach a height of 4.5 metres. Young plants occasionally grow 30cm in a year but this soon tails off and virtually no height increase is made after 100 years. A very ornamental tree, there are many named varieties. Very resistant to honey fungus, but susceptible to phytopthera root rot. The bark is very soft and branches or even the whole tree can be killed if the bark is removed by constant friction such as by children climbing the tree. Plants produce very little fibrous root and should be planted in their final positions when still small. The fruit is greatly relished by thrushes. Special Features: Not North American native, All or parts of this plant are poisonous, Inconspicuous flowers or blooms.

Propagation:
Seed – can be very slow to germinate, often taking 2 or more years. It is best sown as soon as it is ripe in the autumn when it should germinate 18 months later. Stored seed may take 2 years or more to germinate. 4 months warm followed by 4 months cold stratification may help reduce the germination time. Harvesting the seed ‘green’ (when fully developed but before it has dried on the plant) and then sowing it immediately has not been found to reduce the germination time because the inhibiting factors develop too early. Prick out the seedlings into individual pots once they are large enough to handle and grow them on in pots in a cold frame. The seedlings are very slow-growing and will probably require at least 2 years of pot cultivation before being large enough to plant out. Any planting out is best done in late spring or early summer, after the last expected frosts. Cuttings of half-ripe terminal shoots, 5 – 8cm long, July/August in a shaded frame. Should root by late September but leave them in the frame over winter and plant out in late spring. High percentage. Cuttings of ripe terminal shoots, taken in winter after a hard frost, in a shaded frame.

Edible Uses:

Fruit – raw. Very sweet and gelatinous, most people find it delicious though some find it sickly. A number of people who like the flavour do not like the texture which is often described as being ‘snotty’. All other parts of this plant, including the seed, are highly poisonous. When eating the fruit you should spit out the large seed found in the fruit’s centre. Should you swallow the whole seed it will just pass straight through you without harm (UPDATE: this is probably not true: unfortunately, the digestive system of most mammals, including humans, is robust enough to break down the seeds. This will release the toxic taxanes. Birds are able to eat the whole “berry” because they cannot digest the seeds). If it is bitten into, however, you will notice a very bitter flavour and the seed should immediately be spat out or it could cause some problems. The fruit is a fleshy berry about 10mm in diameter and containing a single seed. Some reports suggest using the bark as a tea substitute, this would probably be very unwise.

Constituents: The fruit and seeds seem to be the most poisonous parts of the tree. An alkaloid taxine has been obtained from the seeds; this is a poisonous, white, crystalline powder, only slightly soluble in water; another principle, Milossin, has also been found.

Medicinal Uses:

The yew tree is a highly toxic plant that has occasionally been used medicinally, mainly in the treatment of chest complaints. Modern research has shown that the plants contain the substance ‘taxol’ in their shoots. Taxol has shown exciting potential as an anti-cancer drug, particularly in the treatment of ovarian cancers. Unfortunately, the concentrations of taxol in this species are too low to be of much value commercially, though it is being used for research purposes. This remedy should be used with great caution and only under the supervision of a qualified practitioner. See also the notes below on toxicity. All parts of the plant, except the fleshy fruit, are antispasmodic, cardiotonic, diaphoretic, emmenagogue, expectorant, narcotic and purgative. The leaves have been used internally in the treatment of asthma, bronchitis, hiccup, indigestion, rheumatism and epilepsy. Externally, the leaves have been used in a steam bath as a treatment for rheumatism. A homeopathic remedy is made from the young shoots and the berries. It is used in the treatment of many diseases including cystitis, eruptions, headaches, heart and kidney problems, rheumatism etc. Ingestion of 50-100g of needles can cause death.

(In homoeopathy a tincture of the young shoots and also of the berries is used in a variety of diseases: cystitis, eruptions, headache and neuralgia, affections of the heart and kidneys, dimness of vision, and gout and rheurmatism. – EDITOR) .

The chemotherapy drug paclitaxel, used in breast, ovarian and lung cancer treatment, is derived from Taxus brevifolia. Over-harvesting for production of this drug has resulted in the Pacific Yew becoming a rare species, despite the fact the drug can be produced semi-synthetically from cultivated yews. Pharmaceutical use of closely-related wild yew species in India and China threatens some of those species as well.

Click to read Taxol, an Anticancer Drug, is found in the Pacific Yew tree

Other Uses:  
Very tolerant of trimming, this plant makes an excellent hedge. The plants are often used in topiary and even when fairly old, the trees can be cut back into old wood and will resprout. One report says that trees up to 1000 years old respond well to trimming. A decoction of the leaves is used as an insecticide. Some cultivars can be grown as a ground cover when planted about 1 metre or more apart each way. ‘Repandens’ has been recommended. Wood – heavy, hard, durable, elastic, takes a good polish but requires long seasoning.  Highly esteemed by cabinet makers, it is also used for bows, tool handles etc. It makes a good firewood. The wood is burnt as an incense

Known Hazards :  All parts of the plant, except the flesh of the fruit, are highly poisonous, having a paralyzing affect on the heart. Poisoning symptoms are dry mouth, vomiting, vertigo, abdominal pain, dyspnoea, arrhythmias, hypotension & unconsciousness.

Disclaimer:
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to c

Yew may refer to various other species, click to read about them:
Any of various coniferous trees and shrubs in the genus Taxus:
European Yew or Common Yew (Taxus baccata)
Canadian Yew (Taxus canadensis)
Chinese Yew (Taxus chinensis)
Japanese Yew (Taxus cuspidata)
Florida Yew (Taxus floridana)
Mexican Yew (Taxus globosa)
Sumatran Yew (Taxus sumatrana)
Himalayan Yew (Taxus wallichiana)
Any of various coniferous plants in the families Taxaceae and Cephalotaxaceae:
White-berry Yew (Pseudotaxus chienii)
New Caledonian Yew or Southern Yew (Austrotaxus spicata)
Catkin-yew (Amentotaxus sp.)
Plum-yew (Cephalotaxus sp.)
Any of the various coniferous plants in the family Podocarpaceae which are superficially similar to other yews:
Prince Albert’s Yew (Saxegothaea conspicua)
Plum-yew (Prumnopitys sp.)

Fortigall Yew

Resources:
http://botanical.com/botanical/mgmh/y/yew—08.html
http://en.wikipedia.org/wiki/Taxus_brevifolia

.http://www.pfaf.org/user/plant.aspx?LatinName=Taxus+baccata

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LICORICE

Botanical Name: Glycyrrhiza glabra
Family:    Fabaceae
Subfamily:Faboideae
Tribe:    Galegeae
Genus:    Glycyrrhiza
Species:    G. glabra
Kingdom:    Plantae
Order:    Fabales

Common Names: The word liquorice / licorice is derived (via the Old French licoresse) from the Greek   name  glukurrhiza, meaning “sweet root”,  glukus means “sweet”   and rhiza   means “root”.   It is called as adhimadhuram  in Tamil, irattimadhuram  in Malayalam, yastimadhu  in Sanskrit and in Bengali, mulethi  in Hindi, Vel Mee  in Sinhalese and jethimadh  in Gujarati language.

Habitat :The liquorice plant is a legume native to southern Europe, India, and parts of Asia.

Description:
It is a herbaceous perennial, growing to 1 m in height, with pinnate leaves about 7–15 cm (3–6 in) long, with 9–17 leaflets. The flowers are 0.8–1.2 cm (1/3 to 1/2 in) long, purple to pale whitish blue, produced in a loose inflorescence. The fruit is an oblong pod, 2–3 cm (1 in) long, containing several seeds. The roots are stoloniferous.

click to see the picture

click to  see

Other herbs and spices of similar flavour include Anise, star anise, tarragon, and fennel.The taste of licorice is similar to that of aniseed and fennel, and thus licorice can be considered to be a spice. However, it has a long history as being of value as an herbal remedy, and it is therefore often considered to be an herb rather than a spice. The licorice plant is a member of the bean family, but its seed pods are hair free in contrast to similar plants. Its roots contain the very sweet, characteristic juice, and as a tribute to this, the plant is named Glycyrrhiza glabra   meaning the sweet root with hairless seed pods. Corruption of the Greek name glyrrhiza led to the other official name, Liquiritra officinalis; the medieval name was gliquiricia from which the name licorice or liquorice is obtained. The sweetest sources of licorice come from plants growing in Spain and Italy, although it is probable that the original plant came from Russia or China. Spanish licorice was brought to England, and it became an important product in the town of Pontefract.
Cultivation and uses
Liquorice is grown as a root crop mainly in southern Europe. Very little commercial liquorice is grown in North America, where it is replaced by a related native species, American Licorice (G. lepidota), which has similar uses.

Liquorice extract is produced by boiling liquorice root and subsequently evaporating most of the water (in fact, the word ‘liquorice’ is derived from the Ancient Greek words for ‘sweet root’). Liquorice extract is traded both in solid and syrup form. Its active principle is glycyrrhizin, a sweetener more than 50 times as sweet as sucrose which also has pharmaceutical effects. The related Chinese Liquorice (G. uralensis), which is used extensively in traditional Chinese medicine, contains this chemical in much greater concentration.
The pleasant quality of true licorice led to it being incorporated into many traditional Chinese remedies, where it was credited with harmonizing the body’s response when it was exposed to the contrasting actions of other herbs in the formula. It has also been utilized in Chinese spice mixtures, and is often incorporated in desserts, confectionaries, candies and alcoholic drinks. Further uses include its addition to tobaccos and snuff. Currently, it is included in many simple medications, especially for pharyngitis and cough. Traditionally, the list of indications is very extensive, and includes infections, aphthous ulcers, skin disorders, rheumatic and other inflammatory diseases, asthma, hepatic and gastroduodenal diseases.

There is no doubt that glycyrrhizin has an aldosterone like effect, and excessive intake of licorice can cause hypokalemia and hypertension. However, the claimed value of licorice products in treating hypo-adrenal states is disputed. Other hormonal effects have been suggested, including impairment of gonadal function.

Thus, this ancient herbal spice has dubious medical values that are complemented by its undoubted toxic potential. It may surprise many people in the U.S. to know that familiar licorice candy is usually not true licorice, since the flavor is generally provided by aniseed, molasses and corn syrup. Eaters of typical U.S. licorice products may put on weight, but this will not be explainable by the hormonal effects of the compounds found in true licorice.
Liquorice flavour is found in a wide variety of liquorice candies. The most popular in the United Kingdom are Liquorice allsorts. In continental Europe, however, far stronger, saltier candies are preferred. It should be noted, though, that in most of these candies the taste is reinforced by aniseed oil, and the actual content of liquorice is quite low. Additionally, liquorice is found in some soft drinks (such as root beer), and is in some herbal teas where it provides a sweet aftertaste. The flavour is common in medicines to disguise unpleasant flavours.

Liquorice is popular in Italy, particularly in the South, in its natural form. The root of the plant is simply dug up, washed and chewed as mouth-freshener. Throughout Italy unsweetened liquorice is consumed in the form of small black pieces made only from 100% pure liquorice extract; the taste is bitter and intense. Liquorice is also very popular in Syria where it is sold as a drink. Dried liquorice root can be chewed as a sweet. According to the US Department of Agriculture Food Database, black licorice contains approximately 100 calories per ounce Chinese cuisine uses liquorice as a culinary spice for savoury foods. It is often employed to flavour broths and foods simmered in soy sauce.

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Useful Parts :The roots and rhizomes are the important source for the flavor.

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Medicinal Properties:Licorice contains several active phytomedicines. The main one is the saponin-like triterpene glycoside, glycyrrhizin (also called glycyrrhizic acid and glycyrrhizinic acid), which is much sweeter than sugar. This compound is hydrolyzed in the bowel to glycyrrhetic (or glycyrrhetinic) acid, which is also called enoxolone. The latter has been marketed as a succinate derivative, carbenoxolone, which is prescribed in Europe and Japan as a treatment for gastric ulcers, although its value is uncertain. Licorice flavonoids are believed to have antioxidant properties. Additional effects of glycyrrhizin include the surprising finding in Japan that this agents helps improve liver function in hepatitis C. Similarly, some reports demonstrate improvement in AIDS. All such studies raise unanswered questions as to the true value of licorice in the modern era.
Liquorice plays an important part in unani as well as Ayurvedic system of medicines. It is mentioned as one of principal drugs by ‘Sushruta’ one of the prominent Sage physician of Vedic times. Liquorice has been used for its rejuvenating properties especially for longer periods. In earlier times, it was used to quench thirst, alleviate feverishness, pain, cough & distress of breathing. Liquorice is also a popular flavouring agent. It is tall erect herb growing upto about 1.5 metres in height. It has compound leaves lilac or violet flowers flat fruit & and is densely covered with small apineous out growths. The dried roots & under ground stems or rhizomes of the plant constitute the drug. Liquorice is cultivated in southern Europe, Syria, Iraq, Turkey, Greece & Russia. In India, it is cultivated in northwest parts of the country and large quantities are imported for medicinal purposes.

CURATIVE PROPERTIES: –
The root of the plant is a laxative & expectorant. When externally used it has a soothing effect on the skin. Powdered liquorice is very popular in allopathic medicine.

STOMACH DISORDERS: –
Liquorice is an excellent remedy for relieving pain discomfort & other symptoms caused by acrid matter in the stomach. It should be taken in powder form.

SORE THROAT: –
The herb is a recognised home remedy for sore throat. A small piece of raw liquorice if chewed or sucked provides relief by soothing the inflammation.
Historical View : Liquorice root possesses demulcent properties: and hence is useful to allay cough, and in catarrhal affections. It has also been found serviceable in irritable conditions of the mucous membrane of the urinary organs, etc.”

Other Uses:
Tobacco:
Most liquorice is used as a flavouring agent for tobacco. For example, M&F Worldwide reported in 2011 that about 63% of its liquorice product sales are to the worldwide tobacco industry for use as tobacco flavour enhancing and moistening agents in the manufacture of American blend cigarettes, moist snuff, chewing tobacco, and pipe tobacco  American blend cigarettes made up a larger portion of worldwide tobacco consumption in earlier years,  and the percentage of liquorice products used by the tobacco industry was higher in the past. M&F Worldwide sold approximately 73% of its liquorice products to the tobacco industry in 2005.  A consultant to M&F Worldwide’s predecessor company stated in 1975 that it was believed that well over 90% of the total production of liquorice extract and its derivatives found its way into tobacco products.

Liquorice provides tobacco products with a natural sweetness and a distinctive flavour that blends readily with the natural and imitation flavouring components employed in the tobacco industry. It represses harshness and is not detectable as liquorice by the consumer. Tobacco flavourings such as liquorice also make it easier to inhale the smoke by creating bronchodilators, which open up the lungs.  Chewing tobacco requires substantially higher levels of liquorice extract as emphasis on the sweet flavour appears highly desirable

Disclaimer:
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

Help taken from:Medicinal Spices Exhibit and en.wikipedia.org and http://www.hashmi.com/liquorice.html

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