Licorice > Botany

Botany

The licorice plant, known scientifically as Glycyrrhiza, belongs to the legume or pea family.  Over 20 species native to Europe, Asia, North and South America as well as Australia have been identified.

Synonyms

Today, European licorice is found mostly in dry open habitats in the Mediterranean region. Originally, licorice was harvested from wild plants. About 1000 years ago however, Europeans began planting the herb and cultivating licorice. Since then, licorice has been cultivated in almost all European countries except the Scandinavian countries. The most familiar licorice is European licorice Glycyrrhiza glabra. This is a shrub about 3 feet high with pale lilac-like flowers.
Chinese licorice is primarily from the species Glycyrrhiza uralensis, although European licorice also is found in the desert regions and grassy plains of northwest China.

One species of the licorice plant, Glycyrrhiza lepidota, is native to North America. This wild licorice is found mostly in prairies and meadows from western Ontario to Washington, south to Missouri, Texas, and Mexico.
Licorice is valued for its edible root which has been historically used for sweetness, flavoring and in medicine.  Once the plant is established, the roots can reach out laterally 50 inches or more with some reports of up to 20 feet. The root is harvested in the autumn when 3 to 4 years old and is dried for later use.