a : the dried root of a European leguminous plant (Glycyrrhiza glabra) with pinnate leaves and spikes of blue flowers; also : an extract of this used especially in medicine, liquors, and confectionery
b : a candy flavored with licorice or a substitute (as anise)
: a plant yielding licorice; also : a related plant
Origin of LICORICE
Middle English licorice,
from Anglo-French licoris,
from Late Latin liquiritia,
alteration of Latin glycyrrhiza,
from Greek glykyrrhiza,
sweet + rhiza
root — more at dulcet
First Known Use: 13th century
lic·o·rice noun (Medical Dictionary)
: a European leguminous plant of the genus Glycyrrhiza (G. glabra) with pinnate leaves and spikes of blue flowers
a : glycyrrhiza 2 b : an extract of glycyrrhiza commonly prepared in the form of a gummy or rubbery paste
licorice noun (Concise Encyclopedia)
Perennial herb (Glycyrrhiza glabra) of the pea family (see legume) and the flavouring, confection, and medicine made from its roots. Native to southern Europe, the plant is cultivated around the Mediterranean and in parts of the U.S. It grows to 3 ft (1 m) and bears graceful compound leaves, blue-violet flower clusters, and flat, flexible seedpods 3–4 in. (7–10 cm) long. It is 42 times sweeter than table sugar, and its flavour, similar to anise, can mask unpleasant medicinal tastes.
Spanish licorice (Glycyrrhiza glabra).—A to Z Botanical Collection/EB Inc.
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