Licorice: A Culinary Herb

This plant offers much more than a flavoring for candy. The licorice plant (Glycyrrhriza Galbraith), which is a native to Europe and parts of Asia, is a tall, perennial legume that produces purple or lavender flowers. It is from the dried root that the actual herb is extracted. Licorice was once used by ancient cultures to treat coughs and colds – due to its anti-inflammatory, anti-allergic and expectorant qualities-and recent studies indicate it may be effective for treating gastric ulcers, chronic hepatitis, and Addison’s disease (adrenal insufficiency). Other benefits include easing constipation and inflammation of the lungs, bowel, and skin, and bolstering immunity by raising levels of antiviral interferon