- Fabaceae
- Root and stolon
- Mediterranean · western Asia
- Cut root, for decoction
Licorice Root
Glycyrrhiza glabra
Select sizeThe plant
Liquorice is a legume whose roots and underground runners are dried for herbal use.
What's in it
Glycyrrhizin is the intensely sweet natural compound in ordinary liquorice root. Flavonoids are other plant compounds present in it.
Glycyrrhizin
A saponin, roughly fifty times sweeter than sucrose. Also the compound behind the cautions.
Glycyrrhetinic acid
What glycyrrhizin becomes in the gut.
Liquiritin
A flavonoid, contributing the characteristic aftertaste.
Polysaccharides
Extracted by decoction rather than brief steeping.
How it works
Throat tradition: Liquorice is traditionally used in preparations for a dry, uncomfortable throat. Digestive comfort: It also has a longstanding place in soothing digestive blends. Its natural sweetness rounds out bitter herbs and gives an infusion a fuller, lingering flavour.
In the tradition
Used in Chinese, European and other herbal traditions.
Its sweetness comes naturally from the root.
- 1Simmer 1–2 tsp of dried licorice root in 500ml water for 15–20 mins, then strain.
- 2Drink 1–2 cups daily.
- Can raise blood pressure and lower potassium.
- Avoid with heart or kidney disease, hypertension and pregnancy; check medicines and breastfeeding.
A food supplement, not a substitute for a varied diet. Speak to your doctor before use if you are pregnant, breastfeeding or taking medication.
Common questions
How do I prepare licorice root?
Licorice Root is simmered as a decoction rather than steeped. Simmer 1–2 tsp of dried licorice root in 500ml water for 15–20 mins, then strain. Full directions are in the How to use panel above. See also: Infusion vs decoction.
What is licorice root?
Licorice Root (Glycyrrhiza glabra) belongs to the Fabaceae family; the root and stolon are used. Origin: Mediterranean, western Asia. A naturally sweet root traditionally valued for throat and digestive comfort.
How should I store dried licorice root?
Keep it in an airtight container in a cool, dry place away from sunlight and moisture. Dried herbs are at their best for around a year.
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