Morphological characteristics of licorice
Licorice is a perennial herb, as high as 30-80 cm, the rhizome is more horizontal. The taproot is very long and stout, with a reddish-brown skin. Stem erect, with white short hairs and spiny glands. Leaves odd-pinnate, leaflets 7-17, ovate or broadly ovate, apex acute or obtuse, base round, with short hairs and glands on both sides. Butterfly Corolla lavender. Pods flat, sickle-shaped or annular curved, outside densely spiny glands. The florescence is from June to July and the fruiting period is from July to September.
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Licorice rust
Latin scientific name: Uromycesglcyrrhizaemagn. Damage to crops: licorice damage symptoms: mainly damage to leaves. After the seedlings were unearthed in spring, there were round, gray-white blister spots on the back of the leaves, and the posterior surface broke into a yellowish-brown powder pile, which were germ summer spores and summer spores. In the later stage of the disease, the leaves of the whole plant were all covered with summer spores, resulting in the death of the aboveground part of the plant, the proliferation of phloem tissue at the junction of the stem base and the root or stem, the germination of latent buds, and the dwarfing of the plant. After the summer spores were re-infected, the leaves scattered on both sides.
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Processing of licorice and watermelon seeds
Raw material formula: watermelon seed 500 g peanut oil 10 g refined salt 25 g licorice 3 g quicklime 50 g production method: 1. Pour quicklime into a large bowl, pour 500ml of water, mix well, mix into lime water, then soak the watermelon seeds for 4 hours, then remove, rinse with clean water and remove the mucous membrane on the shell. two。 Put the refined salt and licorice into the pot, pour 150 ml of water and boil over a high heat for 10 minutes for 15 minutes. Filter out the licorice and mix it into licorice salt.
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