Glycyrrhiza glabra, Glycyrrhiza lepidota
$3.00 per Ounce
History: Licorice is known for its unique sweet taste that comes from the plant’s roots and is often used to flavor candy, foods, beverages, and tobacco. There are two main varieties. Glycyrrhiza glabra is native to Egypt but is also grown in Greece, Turkey, and Asia. The root was used to soothe coughs asthma, and lung complaints. Greek and Roman soldiers would chew on the roots to keep up their strength on long marches. Glycyrrhiza lepidota is the Native American species. Native Americans used the whole Licorice plant, including the burs, leaves, shoots, and roots. The Cheyenne, Montana Indians, and Northwestern tribes ate the tender spring shoots raw. Many tribes nibbled the roots to keep the mouth sweet and moist. The buffalo runners of the Blackfoot Indians were known to suck on the burs to keep from getting thirsty, while other tribes sucked on the burs to keep the body cool during sweat lodge or Sun Dance.
Uses: stomach ulcers, heartburn, colic,chronic gastritis, sore throat, bronchitis, cough, osteoarthritis, systemic lupus erythematosus (SLE), liver disorders, malaria, tuberculosis, food poisoning, and chronic fatigue syndrome (CFS).
Active Ingredients: Glycyrrhizin, resin, asparagin, Tannin
Actions: demulcent, pectoral and emollient
Complementary Herbs: Coltsfoot, Horehound, Marshmallow, Meadowsweet, Comfrey