European Liquorice (Glycyrrhiza glabra) is derived from the root of a small perennial plant in the pea family (Fabaceae), which typically grows to around 1 metre tall and wide. Introduced to Europe by returning Crusaders in the 12th century, it has since become widely cultivated.

This plant prefers full sun and thrives in deep, sandy, slightly alkaline soil that remains moist yet well-drained. It benefits from warm conditions—heat enhances the sweetness of the root—and grows well in climates ranging from Mediterranean to tropical, provided the roots are not waterlogged. Liquorice is also frost-tolerant, dying back in winter and re-emerging in spring.

It takes approximately three years for the roots to mature and develop the characteristic thickness and flavour. However, it’s best to harvest them at that stage, as older roots can become woody and lose their palatability.

In ancient Egypt, liquorice root was highly prized. It was discovered in the tomb of Pharaoh Tutankhamun and used to make a sweet drink known as Mai sus. Egyptian priests and healers employed it for digestive and respiratory complaints.

In Greece and Rome, liquorice was equally valued. The Greek physician Dioscorides and the Roman naturalist Pliny the Elder both praised its medicinal properties, particularly for soothing throat and stomach ailments.

In India, the root is known as mulethi in Ayurvedic medicine. It has long been used to ease sore throats, relieve coughs, and as a rejuvenating tonic believed to restore balance in the body.

In Traditional Chinese Medicine, it is called Gan Cao and is regarded as a harmonising herb. It is one of the most frequently used ingredients in herbal formulas, often included to moderate the intensity of other herbs and to support the spleen and qi (vital energy).

Introduction to Europe:
Liquorice was brought into Western Europe during the 12th century, reportedly by Crusaders who encountered it in the Middle East. It became a popular remedy in monasteries and apothecaries for treating colds, ulcers, and stomach issues.

Medieval to Modern Times:
By the Middle Ages, it was cultivated in European herb gardens. It became especially popular in England, with towns like Pontefract becoming known for their liquorice production. The roots were used both medicinally and, eventually, to flavour sweets and tobacco.

Grow Notes
A long lived plant growing to about a metre in height. They prefer moist but well-draining soil. You can grow liquorice easily from seed (soak them first for 24 hours in room temp. water).

Sow
Start sowing your seeds after soaking, best time to plant is Autumn and all through Winter and Spring. Sow at about 10mm. Cover lightly. They need a bit of cold to break germination.  Don’t worry if they don’t sprout right away, they can take some months of cold weather and then will appear in spring.  Plant seedlings into their final positions when there is no longer any risk of frost.

Germination
15-20 days @ 20-30°C

Maturity
2 years