Harvesting of licorice roots typically occurs in late autumn or early spring. It is recommended to harvest the leaves during the autumn season when they begin to wither, as this helps improve the quality of the roots. Once the roots are harvested, they undergo a cleaning process where the quality, weight, and powder content are assessed. The roots are then trimmed using a file or knife to remove the top portion and the main root, dividing them into one or two sections based on the diameter of the root head.
The primary root heads should have a gross diameter of at least 1.5 cm. The second-grade roots fall within the range of 0.3–1.4 cm, while those smaller than 0.5 cm are classified as "hair grass." Each piece of licorice root, whether first or second grade, must be at least 30 cm in length. After trimming, the roots are sorted by grade and dried carefully. During the drying process, it is important to avoid moisture and mold, so the roots should be spread out on a clean, dry surface with good ventilation. Regular checks are necessary to ensure even drying.
Once the roots are partially dried, they are bundled into small groups with a diameter of approximately 10 cm. These bundles are then left to dry completely. The total yield per batch can range from 800 to 1,000 kilograms, depending on the size and quality of the roots. This careful process ensures that the final product maintains its flavor, potency, and overall quality for medicinal or commercial use.
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