Glycyrrhiza

Plant Characteristics

Origin:	✈	?

Cultivation

Exposure:	☼	?"?" is not in the list (sun, part-sun, shade, unknown) of allowed values for the "Exposure" property.
Water:	◍	?"?" is not in the list (wet, moist, moderate, dry, less when dormant) of allowed values for the "Water" property.

Scientific Names

Read about Glycyrrhiza in the Standard Cyclopedia of Horticulture

Glycyrrhiza (Greek, sweet root). Leguminosae. Licorice, also spelled Liquorice, and Lickorice. This Genus contains the plant whose roots produce the corice of commerce. The genus has about a dozen widely scattered species of perennial herbs, often glandular: lvs. odd-pinnate; lfts. of indefinite number, rarely 3, entire, with minute glands or teeth: fls. blue, violet, white or yellowish, in axillary racemes or spikes, which are peduncled or sessile.—About a dozen species in the Medit. region, Trop. Asia, W. Amer. and S. Amer., only one of which appears to be cult. The roots of Glycyrrhiza glabra, of southern Europe and central Asia, are used extensively by druggists: in America by brewers and manufacturers of plug tobacco; in Turkey, Egypt and France to make cool- jng drinks. Our supply—more than $1,500,000 worth in 1899—is derived mainly from Spain, Portugal, Italy, Turkey and Russia (Transcaucasia), the roots from Spain and Italy being considered best, and those from Turkey poorest on account of their bitterness. The soil for licorice must be deep, mellow, moist, rich and free from stones. Plants are usually set in rows, 3 feet or more apart, and not less than 1 foot asunder. After the plants have covered the ground, they are allowed to shift for themselves for three or four years. Harvesting is primitive, the roots being exposed by the plow and pulled by hand. Large quantities of roots are thus left to produce a succeeding crop or to overrun the field as weeds. One ton to the acre is considered a fair yield; 1.6 cents a pound an average price. In America the only fields worthy the name arc in California, where licorice is not considered very paying. Experiment and experience with it are, however, but little more than begun. (M. G. Kains.) CH The above text is from the Standard Cyclopedia of Horticulture. It may be out of date, but still contains valuable and interesting information which can be incorporated into the remainder of the article. Click on "Collapse" in the header to hide this text.

Cultivation

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References

• Standard Cyclopedia of Horticulture, by L. H. Bailey, MacMillan Co., 1963

External links

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