Licorice

Licorice

Glycyrrhiza glabra

Botanical Family: Fabaceae (Legume family)

Botanical Description

Glycyrrhiza glabra is a perennial legume growing 1-1.5 meters tall. Compound leaves have 9-17 oval leaflets. Pale blue to violet pea-like flowers appear in loose spikes. The extensive root system – the medicinal part – contains glycyrrhizin, which is 50 times sweeter than sugar.

Medicinal Actions

Primary actions: Demulcent, expectorant, anti-inflammatory, adrenal tonic, antiviral, hepatoprotective.

Traditional uses: One of the most widely used herbs in the world, appearing in both Western and Chinese medicine. In TCM, it is called “the great harmonizer” and added to most formulas to help other herbs work together. Used for coughs, digestive issues, and adrenal support.

Modern research: Extensive research on antiviral, anti-inflammatory, and gastroprotective effects. Also studied for adrenal support and hormone modulation.

Body Systems Affected

Respiratory: Soothes coughs; expectorant for chest congestion.

Digestive: Heals and protects the GI lining; used for ulcers and gastritis.

Endocrine: Supports adrenal function during stress.

Immune: Antiviral and immune-modulating.

Safety Information

⚠️ IMPORTANT CAUTIONS:

Hypertension: Glycyrrhizin can raise blood pressure. AVOID with high blood pressure.

Potassium: Can cause potassium depletion. Avoid with diuretics or heart conditions.

Pregnancy: AVOID – may affect hormone levels.

Duration: Limit use to 4-6 weeks without professional guidance.

DGL: Deglycyrrhizinated licorice (DGL) has glycyrrhizin removed and is safer for long-term use.

Growing Guide

Hardiness: Zones 7-10. Prefers warm, dry climates.

Light: Full sun.

Soil: Deep, sandy, well-drained soil.

Sowing: Scarify seeds before sowing. Can also propagate by root division.

Spacing: 45-60cm apart.

Patience: Roots are not ready for harvest until 3-4 years.

Harvesting

Part used: Root and stolon.

When to harvest: Autumn of the 3rd or 4th year.

Drying & Storage

Clean and slice roots. Dry at 40°C (104°F). Store in airtight containers for up to 3 years.