Licorice root comes from plants in the Glycyrrhiza genus and has been used for thousands of years in traditional herbal systems worldwide. It appears in ancient Chinese texts, Egyptian records, and European herbal writings.
In Traditional Chinese Medicine, licorice root is known as Gan Cao and is often described as a harmonizing herb. Rather than being used alone, it has traditionally been added to formulas to balance and unify other ingredients.
Licorice root is naturally sweet, with a smooth, lingering flavor. This sweetness made it valuable historically, especially before refined sugar was widely available. Dried licorice root has often been sliced or cut for decoctions and teas.
Preparation typically involves simmering the root gently to release its flavor and compounds. Because of its intensity, smaller amounts are traditionally used.
Licorice root’s long-standing role across multiple herbal traditions has made it one of the most widely recognized roots in classical herbalism.