Glycyrrhiza

These perennials are natives of North and South America, the Mediterranean region and tropical Asia. The name is derived from glykys, sweet, and rhiza, root, and refers to the fact that the roots of some species have a sweet flavor. G. glabra is popularly known as Licorice and is grown commercially for its roots (licorice). It is widely cultivated as a crop plant in southern Europe. It grows up to 4 feet high with a spread of 3 feet. Its bluish-green leaves are divided into oval leaflets. In late summer, it produces small, pale purple-blue and white flowers on erect stems. G. uralensis is a native of Siberia, Mongolia and Turkestan. It is grown as a crop plant in China and is said to be an ingredient of soy sauce. G. lepidota, the Wild Licorice of North America, grows 3 or 4 feet high and has pale yellow flowers followed by small, brown pods covered with hooked prickles. Its roots have a pleasant taste.

Pot Cultivation

Grow these plants in deep, fertile soil that is moist but well-drained, in a sunny position.

Propagation

These plants may be divided in the spring, or seeds may be sown in the fall or spring. Root cuttings may also be used to increase your plants.