Licorice (Glycyrrhiza glabra) is a Mediterranean perennial grown for its thick, sweet root. Dried and chipped, that root makes a cold infusion, a strong decoction for gargling, or a grated seasoning for broth and gingerbread. This page covers which part to use, how to prepare it, what it tastes like — and why licorice is one plant you must not take every day.
Licorice at a glance
Item
Detail
Botanical name
Glycyrrhiza glabra
Family
Fabaceae
Part used
Dried root and rhizome, as sticks, chips or powder
Forms of use
Cold infusion, decoction, gargle and mouthwash, grated into food, flavouring for drinks
Harvest season
Mid to late autumn, from the third or fourth year after planting
Taste
Intensely sweet, anise-like, with an earthy, faintly bitter finish
What it is credited with
The dried root is the part used, grated or chipped
Greek and Roman herbal tradition placed licorice root among its expectorant plants, taken to loosen a stubborn, dry cough.
Herbalists have long credited it with a soothing, coating action on an irritated throat and on the lining of the digestive tract.
Traditional European herbalism used a licorice decoction as a gargle for a raw, scratchy throat and for sore spots in the mouth.
Naturopathy gives it a reputation as a gentle demulcent for the stomach, drunk cold between meals.
In older folk practice it was taken for its mildly laxative effect when the digestion felt sluggish.
Traditional herbalism also used licorice preparations for stiff, aching joints, on the strength of its soothing reputation.
In traditional Chinese medicine it is rarely used alone: it is added to blends as a harmoniser, to round off harsher-tasting plants.
How to use it
Cold infusion (the everyday form)
Put a small handful of dried root chips into a jug of cold water.
Leave to steep overnight, or for several hours, at room temperature.
Strain and drink through the day, a small glass at a time.
Cold water draws out the sweetness with less of the bitter edge — no sugar needed.
Decoction
Simmer root chips in water, covered, for around a quarter of an hour.
Let it stand off the heat for a few minutes, then strain.
Traditionally taken warm, one cup at a time, for a day or two when a cough is dry and tickly.
Gargle and mouthwash
Make a much stronger decoction: a generous quantity of root chips, simmered uncovered until the liquid has reduced to roughly a quarter of what you started with.
Cool to lukewarm, then gargle and spit — do not swallow this concentrated version.
Use it two or three times in a day, no longer than a few days.
In the kitchen
Start from a whole root stick and grate it straight into the pan, or slice it paper-thin with a sturdy knife.
Savoury pairings that work: pork, oily fish, carrots, and a stick dropped into simmering broth.
Licorice flavours drinks beautifully alongside aniseed and fennel seed.
A stick left to steep in cold water makes a naturally sweet drink for a hot afternoon.
How long to use it
Licorice is a short-course plant, not a daily habit: keep any cure to a few days, and a couple of weeks at the absolute outside.
Then stop, completely, for a good long stretch before considering it again.
Remember that licorice sweets, pastilles, some beers and flavoured teas all add to your total intake.
Which licorice preparation for which purpose
Form
How it is made
Traditionally used for
Cold infusion
Root chips steeped in cold water overnight, then strained
The everyday soothing drink of herbal tradition; sweetest, mildest taste
Decoction
Root chips simmered covered for about a quarter of an hour
The expectorant form of old European practice, taken warm for a dry cough
Strong reduced decoction
Simmered uncovered until reduced to about a quarter
Gargle and mouthwash for a raw throat and tender mouth tissue; spit, never swallow
Grated or sliced root
Fresh gratings from a dried root stick, added to the pot
Culinary flavouring for broth, pork, fish, gingerbread and creams
Frequently Asked Questions
The one thing to remember: a cold overnight infusion of root chips is the pleasantest way to use licorice — and keep it to a short course of a few days, never a daily habit.
Which part of the licorice plant do I actually use?
The root and rhizome, dried. Buy it as whole sticks or chips rather than powder, since sticks keep their flavour far longer. Grate what you need from the stick each time.
Cold infusion or decoction — which should I make tonight?
Cold infusion if you want the sweet, easy-drinking version: root chips in a jug of cold water, left overnight, then strained. Decoction if you want something stronger and warm, simmered covered for around a quarter of an hour. The reduced decoction is for gargling only.
What does licorice root taste like?
Intensely sweet and anise-like, with an earthy finish and a faint bitterness if it is boiled hard or long. It needs no added sugar. It pairs naturally with aniseed and fennel, and works in broth, with pork and with oily fish.
Can I drink licorice tea every day?
No — this is the one plant on the shelf to be strict about. Licorice taken in quantity over several weeks can cause lethargy, raised blood pressure, water retention and excess sodium, and abuse can lead to intoxication with paralysis and cardiac rhythm disorders. Keep to short courses and count in any licorice sweets and flavoured drinks you also consume.
Who should leave licorice alone?
Anyone pregnant or breastfeeding, young children, and anyone with high blood pressure, heart, kidney or liver problems or low potassium. Massive doses are not advised alongside oral contraception, and anyone on medication — especially blood pressure drugs, diuretics, heart-rhythm medicines or corticosteroids — should check with a pharmacist or doctor first.
Images: 123RF: photopips; Pixabay: Anna Quaglia
This information is provided for general interest and reflects the traditional use of plants. It is not a substitute for medical advice. If you are on medication, pregnant, or in any doubt, ask a healthcare professional.
Written by Gaspard Lorthiois | Loves helping out, especially when it comes to growing things. Worked in herbal medicine, runs a farm, and dabbles in tech. Master's degree and engineer.
