Licorice Root

Scientific Classification & Quick Facts

Common name	Licorice
Scientific name	Glycyrrhiza glabra
Kingdom	Plantae
Phylum	Tracheophyta
Class	Magnoliopsida
Order	Fabales
Family	Fabaceae
Genus	Glycyrrhiza
Conservation status	Least Concern
Type	Herbaceous perennial
Habitat	Warm, sunny places; moist, well-watered soil
Native range	India, parts of Asia and Europe
Colours	Purple to pale blue-white flowers
Height	Up to 1 m
Edible parts	Root
Special feature	Root is 30–50 times sweeter than sugar

Licorice root comes from Glycyrrhiza glabra, a perennial plant in the pea family. Its roots contain a substance called glycyrrhizin, which is about 30 to 50 times sweeter than sugar. The sweetness tastes different from sugar: it comes on more slowly and lasts longer. Licorice root has traditionally been used in Ayurveda and Chinese medicine, and it is used to flavor sweets, drinks and other foods.

History

The scientific name Glycyrrhiza comes from Greek words meaning “sweet root,” and the Greek doctor Dioscorides wrote about the plant. In Hindi, licorice is called mulethi. Licorice root has been used for thousands of years by people in ancient Egypt, Greece, Rome, China and India, and some was even found in the tomb of the pharaoh Tutankhamun. It was valued as a sweetener and as a traditional remedy, especially for coughs and sore throats.

Anatomy

The Licorice plant grows up to 1 meter in height. It has pinnate leaves. These leaves are 7 to 15 cm long and have 9 to 17 leaflets in each; its flowers are purple to pale whitish blue color. These flowers are 0.8 to 1.2 cm long. It is commonly used in India and traditional Chinese medicines.

Habitat

Licorice is native to southern Europe, North Africa and western and central Asia, and it also grows in India. It grows wild in sunny places with deep soil, often along riverbanks and in valleys. The main countries that produce licorice root include Iran, Iraq, Turkey, Afghanistan, China, Uzbekistan and Turkmenistan. Much of the harvested root is made into licorice extract for flavoring foods, drinks and tobacco.

Planting

The planting season of the licorice root is either October or February and March. It grows from seeds in the early autumn or spring season. Its germination occurs in 7 days. It also grows by division by strong root system. This method saves time.

Water

This plant requires watering regularly. It grows well in moisture. During the growing season, it prefers regular watering. It grows well in warm and sunny climate. It requires full or partial sunlight.

Harvest

The roots of the licorice root plant are dug up from 3 to 4 years old plants. After the leaves die, it is harvested in the autumn or winter season. This is a quite labor intensive work.

Pests and Disease

The licorice root plant is relatively pest and disease free plant. But white flies, leaf miners and Aphids affect the plant. Root rot is also a problem for the licorice plant, though a well drained soil reduces the root diseases.

Uses

Licorice root extract is used to flavor sweets, drinks, cough drops and tobacco, and as a foaming agent in some beers. People chew dried licorice root as a natural sweet and mouth freshener, and it is made into herbal tea. In traditional medicine, licorice has long been used for sore throats, coughs and upset stomachs. However, eating too much real licorice can raise blood pressure and cause other health problems, so it should only be eaten in small amounts.

Licorice FAQs