(n) deep-rooted coarse-textured plant native to the Mediterranean region having blue flowers and pinnately compound leaves; widely cultivated in Europe for its long thick sweet roots, Syn.Glycyrrhiza glabra, liquorice
n. [ OE. licoris, through old French, fr. L. liquiritia, corrupted fr. glycyrrhiza, Gr. glyky`rriza; glyky`s sweet + "ri`za root. Cf. Glycerin, Glycyrrhiza, Wort.] [Written also liquorice.]1. (Bot.) A plant of the genus Glycyrrhiza (Glycyrrhiza glabra), the root of which abounds with a sweet juice, and is much used in demulcent compositions. [1913 Webster]
2. The inspissated juice of licorice root, used as a confection and for medicinal purposes. [1913 Webster]
Licorice fern (Bot.), a name of several kinds of polypody which have rootstocks of a sweetish flavor. -- Licorice sugar. (Chem.) See Glycyrrhizin. -- Licorice weed (Bot.), the tropical plant Scapania dulcis. -- Mountain licorice (Bot.), a kind of clover (Trifolium alpinum), found in the Alps. It has large purplish flowers and a sweetish perennial rootstock. -- Wild licorice. (Bot.) (a)The North American perennial herb Glycyrrhiza lepidota.(b)Certain broad-leaved cleavers (Galium circæzans and Galium lanceolatum).(c)The leguminous climber Abrus precatorius, whose scarlet and black seeds are called black-eyed Susans. Its roots are used as a substitute for those of true licorice (Glycyrrhiza glabra). [1913 Webster]
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