Glycyrrhiza glabra

Glycyrrhiza glabra, also known as licorice, is a perennial herb native to southern Europe and parts of Asia. It is a member of the Fabaceae family and is known for its sweet root, which is used in both culinary and medicinal applications.

Description

The Glycyrrhiza glabra plant grows to a height of 1 to 2 meters, with pinnate leaves about 7 to 15 centimeters long, and 9 to 17 leaflets. The flowers are 0.8 to 1.2 cm long, purple to pale whitish blue, and produced in a loose inflorescence. The fruit is an oblong pod, containing several seeds.

Cultivation

Glycyrrhiza glabra is typically grown in deep, fertile, well-draining soils, with full sun. It is propagated by seeds, or by root cuttings in the spring. The plant has a deep, extensive root system, which can reach depths of up to 4 meters.

Uses

The root of the Glycyrrhiza glabra plant is used in many different ways. In culinary applications, it is used as a flavoring in candies, beverages, and other sweets. In traditional medicine, it has been used for its anti-inflammatory, antiviral, and antimicrobial properties. It is also used in the production of tobacco, particularly in the manufacture of American blend cigarettes, pipe tobaccos, and chewing tobacco.

Health effects

While Glycyrrhiza glabra has been used in traditional medicine for centuries, modern research has shown that it can have both beneficial and harmful effects on health. It has been found to have anti-inflammatory and antiviral properties, and may also be beneficial in treating peptic ulcers and canker sores. However, excessive consumption of licorice can lead to a condition known as licorice poisoning, which can cause high blood pressure, low potassium levels, weakness, and occasionally paralysis.

See also

• Licorice poisoning
• Fabaceae
• Traditional medicine

Glycyrrhiza glabra Resources
Latest articles Most recent articles Ongoing trials	Wikipedia