Licorice

Glycyrrhiza glabra

NAME: Glycyrrhiza glabra

FAMILY: Fabaceae (Leguminosae)

COMMON NAMES: Licorice, Sweetwood

LOCAL NAMES: In various languages and regions, licorice has different names, such as "甘草" (gān cǎo) in Chinese, "यष्टिमधु" (yastimadhu) in Sanskrit, "regliss" in French, and "regaliz" in Spanish.

MORPHOLOGICAL DESCRIPTION: Licorice is a herbaceous perennial plant that typically grows to a height of 1 to 1.5 meters (3 to 5 feet). It has pinnately compound leaves with numerous leaflets, and its flowers are small and pale purple to bluish. The plant produces long, woody rhizomes that are harvested for their medicinal and flavoring properties.

USEFUL PART(s): The primary useful part of licorice is its rhizomes, which contain compounds with various medicinal and flavoring properties. The roots are used as well.

GENERAL USES:

  1. Medicine: Licorice has been used for centuries in traditional medicine for its potential health benefits. It is used as a demulcent to soothe respiratory and digestive discomfort, and it may have anti-inflammatory and immune-modulating properties.

  2. Flavoring: The distinctive sweet and slightly anise-like flavor of licorice is utilized in confectionery, candies, beverages, and herbal teas.

GEOGRAPHIC DISTRIBUTION: Licorice is native to parts of Europe and Asia, including the Mediterranean region and parts of Central Asia. It is also cultivated in various parts of the world for its medicinal and culinary uses.

WHY IS IT GREEN? Like all plants, licorice contains chlorophyll, the pigment responsible for the green color in leaves. Chlorophyll plays a critical role in photosynthesis, allowing the plant to convert light energy into chemical energy.

ENVIRONMENTAL IMPACT:

  1. Positive: Licorice plants, with their deep root systems, can help prevent soil erosion and improve soil structure.

  2. Negative: Unsustainable harvesting of wild licorice populations and habitat destruction can have negative impacts on local ecosystems.

FUN FACT: The compound glycyrrhizin, found in licorice, is about 50 times sweeter than sucrose (table sugar). This sweetness, combined with the unique flavor profile, makes licorice a popular ingredient in various culinary creations.

Further Reading:

  • Nisa, M., Khan, I. A., & Hameed, S. (2015). Glycyrrhiza glabra Linn. A phytopharmacological review. International Journal of Pharmacy and Pharmaceutical Sciences, 7(1), 6-11.

  • Armanini, D., Nacamulli, D., Francini‐Pesenti, F., Battagin, G., Ragazzi, E., Fiore, C., ... & Semplicini, A. (2002). Licorice consumption and serum testosterone in healthy man. Experimental and Clinical Endocrinology & Diabetes, 110(6), 257-261.

  • Foster, S., & Johnson, R. (2019). Desk reference to nature's medicine. National Geographic Books.

  • Dehmashi, S., & Hajhashemi, V. (2016). Effects of Glycyrrhiza glabra L. extract on experimental acute pancreatitis. Jundishapur Journal of Natural Pharmaceutical Products, 11(1), e30355.