Licorice is a flowering shrub-like plant in the pea and bean family found throughout Asia and now naturalized in some parts of Europe. The herb’s genus name of Glycyrrhiza is derived from the Greek word glukurrhiza, which translates to “sweet root.” The name is well chosen since licorice root contains compounds that provide much more sweetness than cane sugar. Aside from its use in making candies and lozenges, licorice root is used to flavor many types of beverages, including teas, carbonated soft drinks, beers and cordials. Licorice root is also used decocted to produce infusions, tinctures and syrups.

Licorice Root c/s, 1/4lb

  • Licorice, also called sweet root, is a member of the pea family that is native to Asia and southern Europe. The root of the plant contains glycyrrhizin, a compound that is up to 50 times sweeter than table sugar.

    The root, which is harvested from second or third year specimens, is dried for use in making teas, infusions and decoctions.