Liquorice
From Wikipedia, the free encyclopedia
| Liquorice | |
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| Scientific classification | |
| Kingdom: | Plantae |
| Division: | Magnoliophyta |
| Class: | Magnoliopsida |
| Order: | Fabales |
| Family: | Fabaceae |
| Subfamily: | Faboideae |
| Tribe: | Galegeae |
| Genus: | Glycyrrhiza |
| Species: | G. glabra |
| Binomial name | |
| Glycyrrhiza glabra L. |
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| Synonyms | |
Liquorice (UK) or licorice (US) (see spelling differences) (how to say: /ˈlɪkərɪʃ, ˈlɪkərɪs, ˈlɪkrɪʃ/, or /ˈlɪkrɪs/) is the root of Glycyrrhiza glabra, from which a sweet flavour can be extracted. The liquorice plant is a legume (related to beans and peas) and native to southern Europe and parts of Asia. It is an herbaceous perennial, growing to 1 m in height, with pinnate leaves about 7–15 centimetres (3–6 inches) long, with 9–17 leaflets. The flowers are 0.8–1.2 cm (1/3 to 1/2 inch) long, purple to pale whitish blue, produced in a loose inflorescence. The fruit is an oblong pod, 2–3 centimetres (about 1 inch) long, containing several seeds.
