Licorice
Glycyrrhiza glabra
A deep-rooted legume whose sweet roots have flavoured medicine and sweets since the pharaohs; harvest in year three.
Hardiness: zones 6 to 9
Light: full sun
Size: about 4 ft tall, 3 ft wide
Harvest: October to November
From: Mediterranean to Central Asia
Drought-hardy once established
Here: Hardy in the Lake Erie shore climate (zone 6b to 7a), so it can live outdoors in the ground.
Good for: food, fixing nitrogen in the soil, pollinators, traditional use, Ayurvedic tradition.
Native to: Mediterranean, Central Asian steppe. Hardy in zones 6 to 9.
The story
Licorice root was found in the tomb of Tutankhamun, and it appears in the oldest Chinese, Greek and Mesopotamian herbals. Its sweetness is many times that of sugar.
Planting
Full sun and deep, sandy, fertile soil. Plant root cuttings or young plants in spring.
Growing
Slow for two years. It dies back in winter and spreads by runners once settled.
Harvest and use
In the third or fourth autumn, dig the long side roots, leaving the crown. Dry them to chew or to simmer for tea.
What to watch for
Real licorice raises blood pressure if taken often; keep it occasional, and avoid it in pregnancy or with heart conditions.
Safety
Medicinal uses here are shared as history, not advice. Kitchen amounts are fine for most people, but teas, tinctures and supplements can interact with medicines and aren't safe for everyone, especially in pregnancy, while breastfeeding, for children, or with liver or kidney problems. Ask a doctor or pharmacist before taking any plant as medicine.
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More perennial vegetables, greens and herbs
General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home