The optimal harvesting time for licorice roots is typically late autumn or early spring. It is recommended to harvest the leaves in the autumn when they begin to wither, as this helps enhance the root's quality. After digging up the roots, they should be cleaned thoroughly to remove dirt, impurities, and excess moisture. Use a file or knife to trim the top and bottom parts of the roots near the main root, then sort them based on the diameter of the root head. The first grade should have a gross diameter of 1.5 cm or more, while the second grade ranges from 0.3 to 1.4 cm. Roots smaller than 0.5 cm are considered "hair grass" and are usually not used for high-quality products. Each piece of licorice root should be at least 30 cm long.
Once sorted, the roots should be dried by grade. During the drying process, it’s important to avoid moisture and prevent mold by ensuring proper ventilation. Place the roots on a clean, dry surface and ensure good airflow. Regularly check the drying progress to maintain even drying. When the roots are about half-dry, bundle them into small groups with a diameter of approximately 10 cm and continue drying until fully dry. The total yield can range between 800 to 1,000 kg per acre, depending on growing conditions and care during processing. This careful approach ensures that the final product retains its flavor, potency, and quality.
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