Grows from seed sown in spring or early summer. Germination occurs in about 7 days. Thrives in full sun or partial shade. Prefers rich, moist, sandy, soil with a neutral pH. Will die in severe winters, so is best grown in warm, sunny climates. Sometimes difficult to established, but does well once it is.

Harvest the main tap root and/or horizontal rhizomes once the plant is 3-5 years old.

Warning: Liquorice should not be used by those suffering from high blood pressure, diabetes, glaucoma, heart disease or a history of stroke, kidney disease, or by those who are obese. Best avoided when pregnant. May cause water retention and loss of potassium. Do not use for more than 4 weeks consecutively. Professional supervision is recommended.

Mine has recently sprouted and is rocketing up. It can become invasive in some situations but I'm not worried, personally I'd rather hack back healthy vigorous plants than try to nurse ugly sickly ones, any day.

Don't grow it from seed, it's much easier to propogate by division of the strong root system, that way you save a lot of time. If you find someone who has a plant dig down a little, literally tare a piece off the roots and throw it into the ground at your place, hey-presto. Buy one from one of the mail order herb companies like All Rare Herbs.

I haven't dug any roots yet as my plant isn't established enough. I have some dried liquorice root in my spice collection, it's amazingly sweet but doesn't taste like shop bought liquorice, which is flavoured with aniseed I believe.
I confess I haven't used it in cooking yet, but would like to try some of the Northern Chinese recipies including it.
Good luck. :-)

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