Glycyrrhiza glabra

Liquorice, Glycyrrhiza glabra in Latin, is a perennial plant cultivated for its fragrant and sweet root which, once dried, is traditionally consumed in the form of sticks. It is also used to flavour desserts and exotic dishes. More suitable for warm climates, this plant can reach a height of 1.5 metres (5 feet) and a width of 1 metre (3 feet). Sow from March to June.

Originally from the Mediterranean and belonging to the Fabaceae family, Liquorice gets its name from the Greek words Glucus and Riza, which respectively mean Sweet and Root. It is known by different names: Sweet Wood, Sweet Stick, Sweet Root, or Liquorice. It is a rhizomatous plant cultivated for its roots. Used since ancient times in Chinese and traditional medicine for their medicinal properties, they are now more commonly known as sweets.

Liquorice is a deciduous perennial plant with a bushy habit that can reach a height of 1.5 metres (5 feet) if the location suits it. It bears large compound leaves, from 7 to 15 centimetres (3 to 6 inches), with 9 to 17 leaflets. Its flowering occurs in late summer in the form of pea-like flowers, mauve to violet in colour.

In cuisine, pieces of the root are used to infuse desserts, Chinese soups, and even hot milk. As a decoction, liquorice helps with difficult digestion and stomach aches. In the form of sticks, its root is chewed, bringing back a hint of nostalgia for some!

Although hardy, Liquorice has retained from its Mediterranean origins a certain requirement for warmth. It thrives in full sun and in rich, deep, and well-drained soil. Liquorice likes to have its feet cool, so remember to generously mulch it to protect it from summer drought as well as winter cold.

In the garden, you should plant it in isolation, in a fairly open space because when it is happy, it tends to become invasive: it forms very long roots, and once harvested, each segment left in the ground can give rise to a new plant.

Harvest: The first liquorice harvest takes place in summer or autumn of the 3rd year following its sowing. It is done by digging up the roots with a garden fork. It is recommended not to harvest more than a quarter of the roots.

Storage: Once brushed, washed, and thoroughly dried, liquorice roots can be stored in a dry bag.

Gardener's tip: To limit watering, we recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protection, which keeps the soil moist, also reduces weeding.

Untreated or "NT" seeds come from conventionally grown plants (often using pesticides), but they undergo no treatment after harvest. These seeds are allowed in organic market gardening when organic seeds are out of stock.