A hardy perennial, growing up to 1.2 m (4 ft.), the leaves are pinnate, divided into 9-17 oval leaflets; the violet, pea like flowers are borne in short racemes, followed by long seed pods.
History and traditions
Liquorice has been valued for thousands of years for the sweetness of its root (it contains glycosides, including glycyrrhizin, that are 50 times sweeter than sugar) and for its medicinal powers. The generic name is from the Greek glykys (sweet) and rhiza (a root). This became corrupted to “gliquiricia” and thence to “liquorice”. The Egyptians put it into funeral jars and some was found in the burial chamber of Tutankhamen. The Chinese believed it was rejuvenating and gave them long life and strength. Roman legionnaires chewed it on the battlefield a habit taken up by Napoleon, who believed it had a calming effect on the nerves. It did not reach Europe until the 15th century, when it soon became established as a remedy for many ailments, including coughs, chest infections and digestive disorders. In 1760 a Pontefract apothecary, George Dunhill, thought of adding sugar and flour to the liquorice essence to produce the well-known confectionery. Liquorice confectionery is still made from the plant and it is an ingredient of many pharmaceutical products with principal centres of commercial cultivation in Russia, Spain and the Middle East.
Related species
G. lepidota is a North American wild species of liquorice, used by Indian tribes to ease childbirth.
Habitat/distribution
Originally from the Middle East, Asia and China, it is now cultivated in temperate regions worldwide, including parts of Australia, North and South America.
Growth
It requires a deep, rich, moisture retentive soil and a sunny position. Propagated by division of roots in autumn or spring. Germination from seed is slow. To encourage strong root growth, remove flower heads.
Parts used
Roots lifted in autumn, when plant is 3-4 years old, and dried for use in decoctions, liquid extracts and powders. Roots are boiled to extract the essence used in confectionery.
Uses
Medicinal
An important herb in Ayurvedic medicine for stomach disorders, sore throats, respiratory infections and as first aid for snake or scorpion bites. In Chinese herbal medicine, it is used for sore throats and food poisoning. It has soothing anti-inflammatory properties and is added to proprietary cough mixtures, lozenges and laxatives. Liquorice root should not be used for self-medication.
General
As well as being used in confectionery production, liquorice is used to flavour beers and tobacco, and is employed in the manufacture of shoe polish, plastics and fibreboard.
