Use with caution
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.
Glycyrrhiza glabra
herbLicorice (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.
Sun
full sun
Water
Every 7 days
Harvest
~1095 days
Difficulty
medium
Lifecycle
perennial
Comes back every year
Spacing
36 in. apart
Planting Depth
Set divisions a few inches deep
Soil pH
6.0-8.0
Soil Type
Deep, rich, sandy, well-draining
Hardiness Zones
Zones 6 – 10
When to Fertilize
Light; the legume fixes nitrogen
Fertilizer
Compost; low nitrogen
Give licorice deep, rich, sandy, well-drained soil in full sun and plenty of room, as it grows tall and spreads by runners. Start from seed (soak or scarify it first) or, more reliably, from root cuttings or divisions set out in spring, spacing plants about 3 ft apart. Water regularly while establishing and in dry spells; as a legume it needs little nitrogen. Give it airflow to avoid powdery mildew. Then be patient - leave the plants three to four years to build a harvestable root system, and contain the spreading runners if you do not want a colony.
Start seeds indoors
Feb 18
Transplant outdoors
Apr 29
Projected first harvest
Apr 28
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
The main issue - give the tall plants space and airflow and water at the base, not overhead
Various leaf-eaters may chew the foliage - hand-pick; a vigorous plant shrugs off light damage
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.
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.
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.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.