Licorice

Glycyrrhiza glabra

herb

Licorice (Glycyrrhiza glabra) is a tall, somewhat sprawling legume, 3 to 5 ft high, with pinnate leaves and spikes of small pale-blue to violet pea flowers, grown for the sweet, woody roots and runners that are the source of true licorice flavor - far sweeter than sugar thanks to the compound glycyrrhizin. A deep-rooted, sun-loving perennial of warm riverbanks and valleys, it takes patience: the roots are not dug until the third or fourth year, when they have grown long and thick. It spreads by underground stolons into a colony, fixes its own nitrogen as a legume, and rewards the wait with a genuinely home-grown spice and confection root.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Bean — A fellow legume that shares the sunny, well-drained bed and the nitrogen-fixing habit
• Pea — Another legume neighbor suited to the same open, sunny ground
• Marshmallow — A tall companion herb that pairs in a herb bed

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide

• Powdery mildew →

  The main issue - give the tall plants space and airflow and water at the base, not overhead

• Caterpillars →

  Various leaf-eaters may chew the foliage - hand-pick; a vigorous plant shrugs off light damage

🌾 Harvest & storage

Dig the roots and runners in autumn of the third or fourth year, once they have grown long, thick, and sweet; lift a portion of the root system and replant divisions to keep the planting going, since it regrows readily from any root left behind. Wash the roots well, then use them fresh or dry them for storage - dried licorice root keeps a long time and is simmered, chewed, or ground for flavor.

🥗 Nutrition & benefits

Licorice is grown for its intensely sweet root, the source of natural licorice flavor for confections, teas, and other foods - the sweetness comes from glycyrrhizin, far sweeter than sugar. The root is the only part used, dried or fresh, and it is treated as a flavoring used in modest amounts rather than something eaten freely.

⚠️ Toxicity & safety

Use with caution. Eating real licorice root in large or regular amounts can raise blood pressure and lower potassium, which can cause heart-rhythm and other problems. Avoid it if you are pregnant or have high blood pressure or heart or kidney conditions, and keep any use small and occasional.