Licorice Root Chopped

Botanical Name: Glycyrrhiza glabra

Common Name:

• English:  Licorice, Liquorice
• Ayurvedic: Yashtimadhu, Madhuyashtyaahvaa, Madhuli, Madhuyashtikaa, Atirasaa, Madhurasaa, Madhuka, Yastikaahva, Yashtyaahva, Yashti, Yashtika, Yashtimadhuka., Athimadhuram
• Unani: Asl-us-soos, Mulethi.
• Siddha: Athimathuram
• Also, known as:  Adimaduram, Akarmanis, Asloosoos, Aslussos, Athimaduram, Athimaduramu, Athimathuram, Bekh-E-Mahak, Bois Doux, Cha Aim Tead, Cha Em Thet, Estamee, Gancao, Glycyrrhiza, Herbe Aux Tanneurs, Hsi-Pan-Ya-Kan-Tsao, Irk Al Hiel, Irk Al Hilou, Irksos, Jakyakgamcho-Tang, Jashtimadhu, Jethimadh, Jethimadha, Kanpo, Kanzo, Kan-Ts’ao, Kum Cho, Lakritzenwurzel, Licorice, Licorice Root, Liquiritiae Radix, Liquorice, Liquorice Root, Madhuyashti, Madhuyashti Rasayama, Mulathee, Muleti, Mulhatti, Neekhiyu, Persian Licorice, Racine De Reglisse, Racine Douce, Reglisse, Reglisse Offi Cinalis, Rhizoma Glycyrrhizae, Russian Licorice, Russian Liquorice, Russisches Süssholz, Si-Pei, Sinkiang Licorice, Spanish Licorice, Spanish Liquorice, Spanisches Süssholz, Süssholzwurzel, Sweet Root, Sweetwood, Ud Al Sus, Velmi, Walmee, Welmii, Xi-Bei, Yashti, Yashtimadhu, Yashtimadhukam, Yashtomadhu, Jesthimadhu, Yeshtmadhu, Yashtimadhu, Liquorice root, Jethimadha, Jethimard, Jethimadh, Mulethi, Mulathi, Muleti, Jethimadhu, Jethimadh, Jestamadu, Madhuka, Jyeshtamadhu, Atimadhura, Multhi, Irattimadhuram, Jesthamadh, Jatimadhu, Jastimadhu, Jethimadh, Mulathi, Athimadhuram, Atimadhuramu, Mulethi, Asl-us-sus

Origin: Pakistan

Harvested: Cultivatd

Parts Used: Roots and rhizomes                                                                 

General Information:

A perennial plant, up to more than 1m in height, erect, with highly developed stoloniferous roots. Leaves compound, 9–17 alternate imparipinnate leaflets, oblong to elliptical-lanceolate, acute or obtuse; racemes loose, shorter than the leaves or a little longer. Flowers 1 cm long. Flat pods oblong to linear, 1–3 cm long by 6 mm wide, more or less densely echinate glandular, the commercial variety, G. glabra var. typica Regel & Herd, known as

Spanish liquorice, consists generally of roots and rhizomes in nearly cylindrical pieces, up to 1 m long and 5–20 mm in diameter; externally, the bark is brownish grey to dark brown, longitudinally wrinkled, occasionally bearing small dark buds in rhizomes or small circular or transverse rootlets cars in roots. The peeled root is yellow, smooth, fibrous, finely striated; fracture, fibrous in the bark and splintery in the wood; internally, bright yellow. A distinct cambium ring separates the yellowish grey bark from the finely radiate yellow wood; central pith, only in rhizomes many-seeded or abbreviated 2- or 3-seeded.

How to use:   

Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water. Bring the water to boil, reduce heat and simmer for 30-60 minutes. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal decoctions with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

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This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.