Licorice Root

Identity

Common Name

Licorice Root

Scientific Name

Glycyrrhiza glabra

Botanical Family

Fabaceae

Native Region

Southern Europe, Middle East, central Asia

Cultivation Regions

Mediterranean, Middle East, China

Plant Parts Used

Root (stolon)

Synonyms

Liquorice, Sweet Root

Caffeine Level

Caffeine Free

A perennial 1–1.5 m tall with pinnate leaves, pale lilac pea-like flowers, and a long, deeply penetrating taproot that is intensely sweet from glycyrrhizin. The root is the medicinal part.

Historical Background

Licorice root has been used for over 3,000 years, appearing in Assyrian, Egyptian, Greek, and Chinese medicine. It was a standard demulcent and expectorant in European and Ayurvedic practice and remains a common ingredient in cough syrups and traditional Chinese formulas. Its sweetness once flavored candies that still bear its name.

Earliest recorded uses: Assyrian tablets and the Egyptian Ebers Papyrus (~1550 BCE); Dioscorides describes it for thirst and chest complaints.

Cultural significance: Licorice exemplifies the global exchange of medicinal roots — from Egyptian and Greek medicine to Chinese and Ayurvedic harmonizing formulas; its name lives on in the familiar confection.

Traditional Uses

These uses document historical traditions and do not imply proven effectiveness.

Flavor & Aroma

Aroma: Sweet, woody, anise-like

Tea Information

Research Summary

Licorice root has demulcent and expectorant effects supported by long traditional use; a few trials support its use as part of combination products for upper respiratory and digestive symptoms. Glycyrrhizin can raise blood pressure and lower potassium with prolonged or high-dose use. Licorice is not a treatment for ulcers, cough, or adrenal conditions on its own.

Evidence levels reflect the currently available scientific literature and may change as new research emerges. Where evidence is limited or conflicting, this is stated plainly.

References & Sources