Licorice: History and Use

Licorice, originating from the Glycyrrhiza glabra shrub's root and dried rhizomes, boasts a diverse historical and medicinal heritage across ancient civilizations. Cultivated primarily in Greece, Turkey, and Asia, licorice is deeply entrenched in traditional medicine and cultural traditions worldwide.

Throughout ancient Greece, China, and Egypt, licorice gained renown for its therapeutic efficacy, particularly in addressing gastritis and respiratory issues. Egyptians even incorporated licorice into ceremonial beverages as homage to pharaohs' spirits. Its widespread adoption across Europe and Asia underscored its versatility in treating various medical conditions.

During World War II, the observations of Dutch physician F.E. Revers spurred scientific inquiry into licorice's medicinal potential. Notably, he witnessed improvements in peptic ulcer disease among patients administered licorice preparations. Additionally, reports of licorice candy cravings among Addison's disease patients hinted at its steroid-modulating properties, prompting further investigation.

Apart from its medicinal uses, licorice's inherent sweetness, attributed to glycyrrhizin, renders it a sought-after flavoring agent. Its etymology, "glycyrrhiza," meaning "sweet root" in Greek, underscores this historical association. Although anise oil dominates modern licorice candy flavoring, licorice remains prevalent in herbal medicines, lozenges, and tobacco products for its sweetening properties.

Nevertheless, caution is warranted in licorice's medicinal application due to potential adverse effects associated with high doses, primarily stemming from glycyrrhiza. Severe side effects such as hypertension, hypokalemia, and fluid retention have been reported. Deglycyrrhizinated licorice (DGL) offers a solution, preserving therapeutic benefits while minimizing metabolic drawbacks.

In Europe, licorice is employed in treating a spectrum of ailments including coughs, bronchitis, gastritis, and peptic ulcers. Chinese medicine emphasizes its role in balancing Qi, combating "Fire Poison," and alleviating conditions like ulcers and skin ailments. Similarly, Ayurveda acknowledges licorice's efficacy in treating constipation, joint inflammation, and eye diseases.

In summary, licorice's enduring significance in both traditional medicine and culinary practices highlights its cultural and therapeutic importance. While its benefits are abundant, careful consideration of dosage and preparation methods is essential for safe medicinal use. Ongoing research into licorice's pharmacological properties promises continued advancements in global healthcare practices.
Licorice: History and Use

History of licorice as herbal drink

Licorices are believed to have originated in southern Asia and then spreading through the Middle East and into southern Europe, licorice is first reported in England as growing at a monastery in Pontefract, from whence its fame spread to the States and beyond.

The first documented medicinal use of licorice can be traced back to ancient Assyrian, Egyptians, Chinese and Indian cultures. Ancient Egyptians prepared a licorice drink for ritual use to honor spirits of the pharaohs. It was used in ancient Greece, China, and Egypt, primarily for gastritis and ailments of the upper respiratory tract.

According to Theophrastus (IV–III century b.c.), the great botanist, pharmacologist and disciple of Plato and Aristotle, the Greeks probably learnt about the pharmacological uses of licorice from the Scythians, an ethnic group who lived to the north and east of Greece in the area of the Ukraine between the Black and Caspian Seas.

Plinius the Elder suggested licorice as a remedy for asthma, malaises and the throat, ulcerations of the mouth, and even advised its use to combat sterility.

Its usage has also evolved over the years. From the licorice juice ancient people mixed into drinks as medicine and wasn’t until around the 13th century CE that licorice started appearing in confectionary.

During World War II, the Dutch physician F.E. Revers observed improvements in patients' peptic ulcer disease from a licorice preparation. He also noted facial and peripheral edema, sparking scientific investigation into licorice's properties and adverse effects. In the 1950s, there were reports of patients with Addison's disease 'craving' licorice candy, viewed by some as early evidence of steroid modulating properties.
History of licorice as herbal drink

History and consumption of tea bags

Tea bags consumption and history
A New York tea merchant named William Sullivan invented tea bags accidently in 1904.

He had the idea of sending samples of tea to customers in hand sewn silk bags rather than in a tin. He was soon flooded with orders for the convenient tea bags.

Making herbal blends from scratch might not be everyone’s cup of tea and for that reason, tea bags are a welcome convenience. Although true tea aficionados shun them, tea bags can make an acceptable cup of tea.

They’re also readily available and provide convenience for those with a go-go-go lifestyle for new comers to the world of herbal teas, and for those who are traveling or dining in restaurants.

If your carry a few wrapped tea bags in your purse, briefcase, or backpack, you have only to request, “Hot water, please’” when you are on the road or in places where herbal teas are not available.

Happily, herbal teas are now more available than ever. Yet in order for the herbs to be put into tea bags, they are ground into a very fine cut that exposes the surfaces areas of the herbs thousands of times, thus allowing flavorful and therapeutic essential oils to evaporate more quickly.

When the tea bags sit for many months before being used, the herbs they contain lose potency. Many companies compensate for this loss by adding natural or unnatural flavorings to the herbs.
History and consumption of tea bags

The health benefits of tea

The tea plant Camellia sinensis has been grown in Southeast Asia for thousands of years. According to Chinese mythology, it was the emperor Shen Nung who discovered tea in 2737 BC. In ancient China, tea was considered as a medicinal remedy for headache, body aches and pains, depression, immune enhancement, digestion and detoxification; as an energizer and to prolong life.

The Japanese population learned the habit of drinking tea from the Chinese in approximately 800 AD. Tea consumption has now been adapted and assimilated by many cultures around the world. In Kamakura era (1191 – 1333), the monk Eisai stressed that beneficial effect of tea in his book, ‘Maintaining Health by Drinking Tea’ in 1211 in which he emphasized: “Tea is miraculous medicine for the maintenance of health.”

Of all the beverages consumed today, tea is undoubtedly one of the oldest, most widely known, and most widely consumed. Its consumption was introduced throughout the world by traders and travelers. One thing that makes tea attractive is that it is inexpensive and comes in numerous flavors. Tea drinking is a pleasurable experience that is enjoyed either alone or shared at social gatherings. The Japanese tea ceremony and the English 4 o’clock tea are examples of how important tea has become in the tradition of some cultures.

As the people age, a major health issue becomes remaining disease free. Thus, understanding what to eat and drink and what to avoid is important for maintaining a healthy lifestyle. Evidence is accumulating that tea has the potential to help reduce the incidence of major diseases, especially when combined with a healthy lifestyle. Such a lifestyle includes plenty of exercise and minimizing mental stress.

It also includes consuming a diet that possesses health promoting effects. Nutrition has, therefore, been an area of intense investigation during the past few decades. Some foods and beverages have a beneficial and protective effect. Daily intake of tea, fruit juice, and soy milk is part of a health promoting dietary tradition. This undertaking is based on differences in disease incidence as a function of locally prevailing nutritional habits.
The health benefits of tea

Chatham Artillery Punch

The city’s most famous drink is Chatham Artillery Punch, named after Savannah’s elite Civil War militia.

The earliest record of making of Chatham Artillery Punch is from the 1885 article in the Augusta Chronicle.

It was reported that sometime in the 1850s, Savannah’s Chatham Artillery Regiment hosted a “welcome home” banquet for another Savannah regiment, the Republican Blues.

Republican Blues are organized in 1808 and stationed at Fort Jackson.

The modus operandi of many of these old Savannah units was as much social and fraternal as military, so the Blues were greeted with much fanfare by the Chatham Artillery unit.

The Chatham Artillery is the oldest military organization of record in Georgia. It was a local militia that was formed in 1786.

A local patriot by the name of A.H. Luce suggested brewing a new punch in honor of the Blues and the Chatham Artillery Punch was born. Its whiskey, brandy, rum, and Champagne all bundled up together.

The original recipe was brewed in ice-filled horse buckets into which were placed sugar, lemon and a quart each of brandy, whiskey and rum.

Later the bucket was filled with champagne. Modifications of new recipes call for the addition of green tea and various other ingredients.

The recipe was kept jealously secret for ears and was unobtainable by an outsider.  It is said that this is punch that knocked out Admiral Schley when he visited Savannah in 1899 after the Spanish War.
Punches are socializers by intent, so most recipes generate gallons of the stuff—ingredients are measured by the bottle, not by the ounce.

Mix from thirty-six to forty-eight hours before serving.  Add one case of champagne when ready to serve. This punch recipe makes 5 gallons.
Chatham Artillery Punch

Herbal Teas

Herbal Teas
People have been consuming herbal teas for as long as they have known how to heat water – since well before recorded history. Unlike green, black and oolong teas, herbal teas can be made from virtually any plant, and from any part of the plant, including roots, flowers, seeds, berries or bark. These are some herbs, such as Echinacea, ginkgo leaf, saw palmetto and milk thistle, which are not effective at healing when taken in tea form because their active components are not water soluble, and the concentration needed for medicinal potency is so high it can be obtained only from an extract, pill or capsule.

Different herbal teas, which sometimes contain thousands of beneficial active compounds, have their own distinct healing uses. Herbal teas are very good for relieving mild to moderate ailments such as upset stomach, sore throat, coughs, stuffy nose and insomnia.

Many herbal teas are available in tea bags form. They can also be prepared from the raw herbs. To make an herbal teas gently crumble leaves and flowers and break roots and bark into pieces and place them into ceramic or glass container. Cover the herb part with boiling water and allow them to steep.

Most herbs should be steeped for four to six minutes, although some herbal teas, such as chamomile, need to be steeped for fifteen to twenty minutes in a covered container in order to deliver their full therapeutic. Other herbs, such as ginseng roots, can be boiled. Astragalus can be lightly simmered for several hours. In fact, in Asia, ginseng root, astragalus, dong quai and other herbs are added to chicken broth to make a tonic soup that is both food and medicine.
Herbal Teas,