This one has kind of outgrown its bed and I need to harvest the root (when I have time – HA!) Licorice is an amazing plant, and one that most herbalists don’t want to do without. It also is one of those herbs that is poorly understood, and has developed a reputation for raising blood pressure.

I did not expect it to do well here in the plains of Colorado, but it surprised me. It makes me wonder if I could grow other Chinese herbs….hmm. Licorice is a great balancer for formulas as it is sweet and moistening. The moistening component makes it great for soothing mucous membranes (sore throat, dry hacking coughs, gastric ulcers – all parts of the donut!). Its sweetness makes not-so-great teas taste much better.

There has been a lot of research done on licorice. Various studies have shown that licorice is effective in treating polycystic ovary syndrome, chronic fatigue, mononucleosis, various liver ailments, hyperglycemia, and tooth decay. For a shallow dive into the specifics, refer to the licorice section in ‘Herbal Medicine from the Heart of the Earth’ by Dr. Sharol Tilgner (one of my favorite herbal references).

Licorice is not advised for people with hypertension or chronic liver disease. Many of the toxic effects of licorice are attributed to glycyrrhizic acid in it. You can buy deglycyrrhizinated licorice to address this, but even better is just to limit its use. I would suggest not using it for more than 6 weeks at a time to prevent side effects. Licorice can also potentiate drugs like steroids and cardiac glycosides, so caution and follow up with a licensed medical provider is encouraged.

There are very few herbs that I think warrant long-term usage, even my beloved turmeric. Just as eating beans every day for 2-3 meals for months on end would cause you some nutritional deficets – you probably shouldn’t take herbs long term (months or years) without evaluation by both herbal and medical providers.

One other service announcement – licorice the plant does not taste like licorice candy. Just sweet, no anise flavor.