Licorice Root

sweet, earthy, pungent camphor notes
with a smooth mouthfeel

Origin: Uzbekistan

Used as a pairing herb in Traditional Chinese Medicine, licorice root, or Gan cao 甘草, is considered to be neutral in nature and is used in almost two-thirds of classical formulas in herb blending. The component of licorice root that seems to be the active healer is known as glycyrrhizic acid which gives licorice root its sweet taste.

Closely related to anise and fennel, licorice root is a perenniel that can be harvested 2-3 years after it is planted. After the autumn harvest it is often sun dried before use.

licorice root illustration

Liquorice plant (Glycyrrhiza glabra): flowering stem and floral segments. Coloured lithograph after M. A. Burnett, c. 1847.

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