Liquorice

(Glycyrrhizaglabra L., Papilionaceae)

Also Called: Licorice.

Description: Perennial woody plant, 1-1 •5m (3-4ft) high with very well developed root system (a taproot with numerous stolons up to 8m (26ft) long).
Leaves imparipinnate with 4 to 8 pairs of oval leaflets each terminated by a short spine.
Inflorescence of 20 to 30 lilac­blue flowers borne in the leaf axils.

Part Used: Dried roots and stolons.

Habitat and Collection: Seldom found wild in central Europe (then as an escape from earlier cultivation), more wide­spread around the Mediterranean.
It has been cultivated to some extent in England, chiefly in Yorkshire.
The subterranean organs are dug up in the autumn, are washed and dried in sunlight.
The root of commerce is mainly from Spain, Russia and India.

Constituents and Action: the most important active principle is a glycoside allied to the saponins, glycyrrhizin, which is 50 times sweeter than sugar.
The root also contains a flavonoid glycoside (liquiritoside), a bitter principle, a volatile oil and possibly other saponins.
Liquorice is a demulcent and expectorant, it is a mild laxative, diuretic, anti-inflammatory and spasmolytic; its action on stomach ulcers is disputed.

Usage: Principally in mixed tisanes for bronchial catarrh and slight constipation; also taken as a powder or in small pieces.