Sweet by nature and deeply aromatic, Liquorice Root has been used across herbal traditions for centuries. It is especially familiar in soothing preparations for the throat, digestion, and everyday comfort.
Role in herbalism
Throat Comfort
Traditionally used in soothing preparations for dry, irritated throats and coughs.
Digestive Support
Long used in herbal preparations for indigestion, burning sensations, and digestive discomfort.
Naturally Sweet
Contains glycyrrhizin, a natural compound responsible for Liquorice Root’s distinctive and intense sweetness.
A Closer Look at Liquorice
Traditional Use
In India, Mulethi is especially familiar in preparations for the throat and respiratory comfort. Pieces of the root may be chewed, brewed, or combined with other herbs during periods of dryness, irritation, and cough.
Liquorice also has a long digestive tradition. Herbal preparations have been used for indigestion and burning digestive discomfort, while its natural sweetness helps soften the taste of stronger or more bitter herbs.
Botany
Liquorice comes from Glycyrrhiza glabra, a perennial herb belonging to the Fabaceae family. That’s the same broad botanical family as peas and beans.
The plant grows upright with branching stems and compound leaves made up of several oval leaflets. Small pale violet to bluish flowers appear in loose clusters, followed by oblong seed pods. Below ground, Liquorice develops an extensive network of roots and underground stems called rhizomes. These are the parts harvested for herbal use.
The root contains glycyrrhizin, a naturally sweet compound that gives Liquorice much of its characteristic flavour and lingering sweetness.
Origins & Native
Liquorice has deep roots across the Mediterranean, Western Asia, and Central Asia. Its native range stretches from parts of southern Europe eastwards through the Middle East towards Mongolia and Pakistan.
For centuries, the plant has been cultivated for its sweet roots and travelled through different herbal traditions across Europe and Asia.