Licorice (Glycyrrhiza Glabra)
This question could definitely be in the wrong place, but the Cooking forum didn't seem to be the right place for it either (seemed like a lot of recipe suggestions). I figured more herbalists would know the reccomended procedure for what I want than home chefs.
I've searched the web the last few years off and on for licorice candy recipes. The gist of what I've read says that licorice root is boiled in water to extract the flavor and from there used in candy making. I can never find a clear cut licorice candy recipe using actual licorice root as a base (most recipes always call for anise extract...not exactly licorice).
So the question arises of "how do I get all that wonderful licorice taste into the water without overextraction and bitterness?" I think if I can get that answer, I can establish a basic recipe from there. So does anyone out there have any experience with making, say, licorice tea?