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Licorice Root (Glycyrrhiza glabra): A Sweet and Versatile Herb

Licorice, also known as liquorice, is a legume native to the Middle East, southern Europe, and India. Its root is commonly used to sweeten herbal teas and flavor candies. With a long history in both Eastern and Western herbal traditions, licorice root has been used for thousands of years. It can be brewed as licorice tea or made into a licorice extract.

One of the most widely used herbs globally, licorice is especially significant in Traditional Chinese Medicine (TCM), where it is the most commonly used herb. The ancient Egyptians valued it as a drink flavoring, and large quantities of licorice were found in King Tut’s tomb. Throughout history, licorice has been used to soothe the throat, aid stamina, and improve digestion. In modern times, it is commonly used in candy, with the Chicago Licorice Company introducing the popular Black Vines in 1914.

Licorice root has been used in over 5,000 Chinese herbal formulas, where it is valued for its ability to harmonize other herbs. In comparison to Chinese licorice (Glycyrrhiza uralensis), Glycyrrhiza glabra is often called Russian, Spanish, or Turkish licorice.

Precautions
Not for use during pregnancy except under the supervision of a healthcare practitioner. Should not be used by those with hypertension, liver disorders, edema, kidney issues, low potassium, or heart disease. Always consult a healthcare practitioner before using herbal products, especially if pregnant, nursing, or on medications.