Glycyrrhiza glabra Seeds | Liquorice Root
LATIN NAME: Glycyrrhiza glabra
COMMON NAME: Liquorice
Plant Profile
Glycyrrhiza glabra, better known as Liquorice, is a perennial in the pea family (Fabaceae), native to warm, open ground of old world. Few roots are as sweet as liquorice root, and few plants have been dug for their roots for as long. Beneath ground it spreads a long, thick, woody rootstock, and it is root that has been dug, dried and used for a very long time. The flowering period doubles as a feeding season for bees and other pollinators. The ratio of effort to reward here is about as good as gardening gets.
Science & Biotechnology
Liquorice root’s sweetness comes from glycyrrhizin (glycyrrhizic acid), a saponin some fifty times sweeter than sucrose. Its metabolite glycyrrhetinic acid inhibits 11-beta-hydroxysteroid dehydrogenase type 2, letting cortisol activate mineralocorticoid receptors — which explains both the herb’s anti-inflammatory utility and its well-documented toxicity: chronic high intake causes hypertension, hypokalaemia and oedema (pseudoaldosteronism). The EMA monograph accepts liquorice for symptomatic relief of mild inflammatory gastrointestinal complaints and as an expectorant. Deglycyrrhizinated (DGL) preparations remove most of this risk. It should be avoided in hypertension, kidney disease and pregnancy.
Seed science, comparative botany and horticultural selection all touch on Glycyrrhiza glabra, a representative of the pea family with clear practical value. Sweet root has been studied for its chemistry and its strong, characteristic taste, and plant has been looked at for its place in traditional practice of the region. From a research perspective, species of this kind are valuable material for work on propagation and on the selection of uniform lines.
Uses & Benefits
Beyond its ornamental appeal, Liquorice has the practical versatility that makes a plant worth growing from seed year after year. For old world, liquorice is a plant of a long and sweet history. Its root has been dug and used for flavouring and traditional practice for a very long time, and familiar, chewy black sweet of the same name is still made from it. Small, pea-like flowers feed bees of summer, and fine, pinnate leaves give a full, leafy look to herb bed. Thereafter it wants only the ordinary attentions any garden plant receives.
Liquorice root, Gan Cao, is the most-used herb in the entire Chinese pharmacopoeia, harmonizing countless formulas, and its glycyrrhizin gives both the famous sweetness and studied soothing effects on throat and stomach. European herbalism prizes it likewise, with the caveat that heavy long-term use can raise blood pressure.
Growing from Seed
Sow fresh seed of Liquorice under ordinary good conditions. Sow the seeds evenly over the surface and cover lightly in a loose, well-drained seed compost, keep the sowing evenly moist, and give the pot or tray bright light. Move strong seedlings into individual pots, keep them in good light, and set them out when the weather and their size agree.
Our Take
Liquorice has real presence in the garden without demanding much in return. Within its genus it stands out for garden reliability. Beginners will find it patient of imperfect technique.
Related Reading
Gardeners who grow Liquorice often pair it with these related subjects: