- Agriculture, Forestry & Soils
- Field crops, grasses, plant fibers, spices, tree crops, herbs
Strausbaugh, Perry D. Formerly, Department of Botany, West Virginia University, Morgantown, West Virginia.
Core, Earl L. Formerly, Department of Biology, West Virginia University, Morgantown, West Virginia.
- Links to Primary Literature
- Additional Readings
A product obtained from the licorice plant (Glycyrrhiza glabra) of the legume family [Leguminosae (Fabaceae)]. Licorice (alternatively spelled as liquorice) is a perennial herb that grows wild and is cultivated in southern Europe and in western and central Asia. The roots are dried for several months, often cut into small pieces (see illustration), and then packaged for shipment. Spain leads in the production of cultivated licorice roots. Licorice has a number of important uses. For example, it is used in medicine to mask objectionable taste, and as a laxative. It is also employed as a flavoring material in the brewing, tobacco, and candy industries, and is used in the manufacture of shoe polish. See also: Fabales; Spice and flavoring
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