Description
The generic name derives from the Greek glykys and rhiza, a sweet root. It is a perennial, herbaceous plant with a thick rhizome of a dark, reddish-brown outside, and yellowish inside, from which its stolons and very long rootlets spring. The leaves are imparipinnatisect, that is, formed by a series of almost opposite leaflets, in pairs, and a central, apical leaflet; they are all oval-elliptic, the base being slightly more rounded than the tip. They contain numerous oil glands, which make them sticky. The almost sessile flowers are arranged in a raceme, emerging corolla is 5-petalled, of a delicate blue tending towards violet. The fruit is a pod, which contains a dew dark-colored, slightly oval seeds.

There are two main varieties of this plant: the Typica which is known commercially as Spanish licorice and the Glandulifers which is generally called Russian licorice. The former comes from Spain and Italy, the latter from Turkey, U.S.S.R. and the countries around Asia Minor towards India.

Parts used
rhizomes & roots

Chemical compounds
Glycyrrhizin, saponin, glucose, gum, sucrose, flavanoids, phytosterol, glabridin ( the active component of licorice extract, which is responsible for its whitening effect.)

Ethnobotany
The root boiled in water with some Maidenhead and figs makes a good drink for those who have a dry cough or hoarseness, wheezing or shortness of breath, and for pains in the chest and lungs. It is also good for paints of the reins, strangury and heat of the urine. The juice is also effectual in all diseases of the lungs and chest. A strong decoction of the root given to children loosens the vowels and takes off feverish heats, which attend costiveness.

The juice or extract is made by boiling the fresh roots in water, straining the decoction and, when the impurities have settled, evaporating it over a gentle heat till it no longer sticks to the fingers. It is better to cut the roots into small pieces before boiling to obtain maximum extraction. A pound (454g) of Liquorice in 3 parts of water boiled down to 2 parts is best for all purposes. The juice can be obtained by squeezing the roots between two rollers. When made carefully, it is sweeter than the root itself.

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