Wild Licorice
Estimated Inventory, lb : 0
This item was last sold on : 09/15/24
Description/Taste
Wild licorice is a perennial herb that can reach up to one meter in height. Its stems are light green to reddish and are be covered in tiny, sticky hairs. The plant produces small, pea-like flowers that are usually white, cream, or pale yellow. The leaves consist of multiple small, oval leaflets with rounded edges, a light green hue, and tiny scales. Below ground, the plant has long, fibrous roots that spread extensively via horizontal underground stems called rhizomes. Wild licorice roots are yellow-brown in color and have a spindly, woody texture. They emit a sweet and slightly earthy aroma, reminiscent of licorice candies. The roots are noted for their sweet flavor, characterized by a distinctly anise-like taste due to the glycyrrhizin compound, which is much sweeter than sugar.
Seasons/Availability
Licorice root is available in late summer.
Current Facts
Scientifically known as Glycyrrhiza lepidota, Wild licorice is also called American licorice, licorice-root, or dessert root, and belongs to the Fabaceae family. Its name, derived from the Greek "glukos" (sweet) and "rhiza" (root), points to its sweet roots, while "lepidota" refers to the scaly appearance of its young leaves. Like other members of the Glycyrrhiza genus, Wild licorice hosts beneficial rhizobia bacteria on its roots that help the plant absorb nitrogen from the air—vital for its growth and beneficial for enriching the surrounding soil, thus improving the health of the plant community. The Wild licorice plant supports local wildlife, such as the Silver-Spotted Skipper butterfly, and serves as a food source for gophers. Wild licorice, or Glycyrrhiza lepidota, should not be confused with Glycyrrhiza glabra, the European species commonly used for flavoring in commercial licorice candy.
Nutritional Value
Wild licorice is abundant in flavonoids and isoflavones. These antioxidants may help reduce inflammation and thus ease symptoms related to heart disease, arthritis, and autoimmune diseases. Isoflavones in Wild licorice can act like estrogen and help balance hormone levels and ease menopausal symptoms, though they should be avoided during pregnancy due to these hormonal effects. Wild licorice root may help combat oxidative stress caused by free radicals that are associated with aging and diseases like cancer and neurodegenerative disorders. This protective action supports cellular health and lowers the risk of chronic diseases. Wild licorice is useful in herbal medicine, especially the roots, which have been traditionally used to make teas for treating coughs, sore throats, diarrhea, chest pains, and fevers in children. It can also be applied topically as a wash or poultice to reduce swelling. Chewing the root can alleviate toothaches and sore throats. Swallowing the juice from chewed roots has been used to enhance singers’ voices.
Applications
Wild licorice can be eaten raw or cooked, enhancing both sweet and savory dishes. It's often used to flavor meals, steeped to make tea, or added to simple syrups for drinks. It can be infused into cream, incorporated into savory recipes like barbecue and stir-fry sauces, and used whole or ground to create uniquely flavored sugars and salt cures. These roots have a sweet and slightly bitter taste, making them a natural sweetener and flavor enhancer, although they are not as European licorice roots. They pair well with flavors like cream, milk, maple, orange, brown sugar, ginger, cinnamon, pears, apples, quince, soy sauce, and various meats. Before use, the roots should be thoroughly cleaned and peeled. For long-term storage, sealing them in a vacuum-sealed bag helps minimize air exposure and extend shelf life.
Ethnic/Cultural Info
Wild licorice was commonly used as a medicinal plant by various tribes of the Great Plains. The Cheyenne made a tea from its dried, peeled roots to treat diarrhea and stomach upset, while the Lakota used it to combat flu symptoms. The Dakota steeped the leaves in boiling water to create a remedy for earaches. Similarly, the Blackfeet brewed a tea from the bitter root to ease coughs, chest pain, and sore throats. Native Americans had a method of processing Wild licorice roots to make them edible. They would first roast the roots in the embers of their campfires, which softened them. Afterwards, they would pound the roots with a stick, a technique used to remove the tough, woody central fiber from the root. Once this fibrous core was removed, the remaining root had a soft texture with a taste similar to sweet potatoes. In addition to its uses in Native American life, botanist Frederic Pursh was the first in the English-speaking world to identify and document Wild licorice in American flora and fauna in 1813.
Geography/History
Wild licorice is native across much of North America, ranging from central Canada down through the United States to California, Texas, and Virginia, although it is not found in the southeastern states. It thrives in temperate climates that offer ample sun exposure and moist soils. Commonly found in diverse environments such as fields, woods, prairies, along railroads and roadsides, as well as creekbanks and disturbed areas, Wild licorice has grown in popularity due to its robustness and adaptability. It can establish large colonies through its extensive rhizomatous root system. Although Wild licorice is not typically sold in grocery stores and is seldom seen in native plant gardens, it is found abundantly in natural settings across the continent.
