✵The article records the herb Licorice Root, including its English name, Latin name, Pinyin name, properties and flavor, and its botanical sources—three plant species: (1) Glycyrrhiza uralensis Fisch., (2) Glycyrrhiza glabra L., and (3) Glycyrrhiza inflata Batal. It provides a detailed introduction to the botanical features, growth characteristics, and ecological environments of these three species; the characteristics of the herb Licorice Root; its pharmacological actions, medicinal efficacy, and administration guidelines.
Radix Glycyrrhizae (Licorice Root)
Pinyin Name: Gān Cǎo
English Name: Licorice Root or Liquorice Root
Latin Name:Radix Glycyrrhizae Properties and Flavor: neutral in nature, sweet in taste
Brief Introduction:Radix Glycyrrhizae is the dried root and rhizome of Glycyrrhiza uralensis Fisch., Glycyrrhiza inflata Batal., or Glycyrrhiza glabra L. It is used (1) to replenish Qi and tonify the heart—especially for treating arrhythmia in cases of heart Qi deficiency; (2) to tonify the spleen—especially for treating lassitude, anorexia, and loose stools in cases of spleen insufficiency; (3) to relieve epigastric colic and spastic pain of the limbs; (4) to dispel phlegm and stop coughing; (5) to clear heat and counteract toxins—particularly for sore throat, boils, sores, and herb-induced toxicity (toxicity due to herbal overdose); and (6) most frequently, to harmonize the ingredients in herbal prescriptions. The herb is commonly known as Radix Glycyrrhizae, Licorice Root, or Gān Cǎo.
Botanical Source: Classical herbal works define Liquorice Root (Gān Cǎo) as the root and rhizome of the following plant species: (1) Glycyrrhiza uralensis Fisch., (2) Glycyrrhiza glabra L., and (3) Glycyrrhiza inflata Batal. These belong to the genus Glycyrrhiza L., family Fabaceae (also known as Leguminosae or Papilionaceae—the legume or pea family), order Rosales. These three commonly used species are described below:
(1) Glycyrrhiza uralensis Fisch.
Botanical Description: The plant Glycyrrhiza uralensis Fisch. is commonly known as Gān Cǎo. It is a perennial herb growing up to 30–100 cm tall. Its roots and rhizomes are thickset; the bark is reddish-brown. Stems are erect, woody, and covered with white pubescence and setiform glands. Compound leaves are odd-pinnate (imparipinnate), 8–20 cm long, with 7–17 leaflets that are oval or broadly ovate, 2–5 cm long and 1–3 cm wide; apices are acute or obtuse, bases are rounded, and both surfaces are pubescent and glandular. Stipules (peraphyllum) are broadly lanceolate and fringed with white cilia.
Racemes are axillary and densely flowered. The calyx is campanulate, with five lanceolate teeth, pubescent and with setiform glands on the exterior. The corolla is royal purple (bluish violet), 1.4–2.5 cm long, glabrous; the vexillum is large and oval, clawed; the keel (keel pelals) is straight and shorter than alae (winged stem); all petals bear long claws. Stamens are diadelphous (9+1).
Legumes (pods) are linear, sickle-shaped, or annularly curved, densely covered externally with setiform glands. Each pod contains 4–8 reniform seeds. Flowering occurs from July to August; fruiting from August to September.
Ecological Environment: This species grows in dry calcareous steppes and sandy soils along riversides. It is widely distributed across China.
Growth Characteristics: The above-ground parts of Glycyrrhiza uralensis die back at the end of autumn each year. Roots and rhizomes overwinter in the soil. In the following spring (March–April), new buds emerge from the rhizomes, producing new branches and leaves. Vegetative growth is vigorous from May to June; flowering and fruiting occur from June to July; pods mature in September. The plant is cold- and drought-tolerant and prefers full sunlight. It serves as an indicator species for calcareous soils. For cultivation, fields with deep soil layers, sandy loam texture, low phreatic water level (i.e., shallow groundwater table), and neutral to slightly alkaline soil (pH 7.0–8.5) are optimal. Fields with high groundwater tables or acidic soils should be avoided, as growth is poor under such conditions.
Characteristics of the Herb: The root is cylindrical, 25–100 cm long and 0.6–3.5 cm in diameter. The surface is reddish-brown, dark brown, or taupe (grayish brown), bearing conspicuous wrinkles, grooves, and elongated lenticels; sparse fine root scars are present. The outer bark varies in tightness—sometimes loose, sometimes firm—and the cross-section shows slight sagging at both ends near the center. The herb is solid, heavy, and fibrous in texture; the fracture surface is fibrous, yellowish-white, mealy (powdery), with a prominent cambial ring and radial vascular bundles; fissures may be present. Rhizomes are cylindrical, bearing bud scars on the surface and a central pith in cross-section. The herb has a faint odor and an intensely sweet, characteristic taste.
Pharmacological Actions: Glycyrrhetinic acid inhibits myeloma transplantation in rats. A mixture of monoammonium glycyrrhizin, sodium glycyrrhetinic acid, and glycyrrhetinic acid derivatives inhibits Ehrlich’s ascites carcinoma and murine sarcoma. Other pharmacological effects of licorice include: (1) anti-ulcer activity; (2) modulation of gastric acid secretion and gastrointestinal absorption; (3) detoxification; (4) antibacterial activity: licorice alcohol extracts and glycyrrhetinic acid inhibit Staphylococcus aureus, Mycobacterium tuberculosis, Escherichia coli, Entamoeba histolytica, and Trichomonas vaginalis in vitro; (5) antiviral activity: glycyrrhizic acid and licorice polyphenols disrupt HIV virions and inhibit HIV replication; licorice polysaccharides exhibit marked inhibitory effects against vesicular stomatitis virus, adenovirus type 3, herpes simplex virus type 1, and vaccinia virus—suppressing viral activity, significantly reducing virus-induced cytopathic effects, and protecting tissue-cultured cells.
Medicinal Efficacy: Invigorating the spleen and replenishing Qi; tonifying Qi and strengthening the middle energizer; clearing heat and detoxifying; resolving phlegm and relieving cough; moistening the lungs to stop cough; alleviating spasm and relieving pain; harmonizing the middle energizer and relaxing spasm; moistening the lungs; detoxifying; draining fire and detoxifying; and harmonizing (coordinating) the actions of other herbs in a prescription. It is indicated for spleen- and stomach-Qi deficiency, lassitude and physical debility (fatigue and lack of strength), lassitude and poor appetite, muscular atrophy with sallow complexion (emaciation and pallor), palpitations and shortness of breath, sore throat with swelling and pain, copious phlegm-producing cough, cough with wheezing (asthma), epigastric and abdominal pain, loose stools, limb spasm and pain, hysteria, carbuncles, furuncles, sores, and toxic swellings. It is also used for congenital fetal toxicity (a condition in infants resulting from maternal exposure to heat toxins during pregnancy, predisposing them to postnatal rashes and sores), for mitigating the toxicity of herbal formulas, and for treating herbal or food poisoning.
Prepared licorice root (honey-fried): indicated for spleen- and stomach-Qi deficiency, poor appetite, abdominal pain, loose stools, lassitude with low-grade fever, atrophic lung disease with chronic cough, palpitations, and fright-induced epilepsy.
Raw licorice root: indicated for sore throat with swelling and pain, peptic ulcers, carbuncles, gangrene, sores, and detoxification of herbal or food poisoning.
Administration of Radix Glycyrrhizae(Gān Cǎo):
Reference:
Administration Guide for Radix Glycyrrhizae (Gān Cǎo)
TCM Books:
(1) Internally: 2–10 grams; (2) Internally: Water decoction, 0.5–3 qián (≈1.5–9 grams); or prepared as pills or powders. External use: apply finely powdered herb topically, or wash affected areas with a decoction. (3) Internally: Water decoction, 2–6 grams. For harmonizing other herbs in a formula, a lower dose (e.g., 2–3 g) is preferred; when used as a principal herb, a higher dose (up to ~10 g) may be employed; for emergency detoxification (e.g., herb or food poisoning), doses may reach 30–60 g. Honey-fried licorice is preferred in tonifying formulas; raw licorice is preferred in formulas intended for clearing heat or purging. External use: apply an appropriate amount—either as a wash or topical paste made from decoction, or as a fine powder applied directly.
Contraindications, Precautions, and Adverse Reactions: Radix Glycyrrhizae is contraindicated with Radix Euphorbiae Pekinensis, Flos Genkwa, and Radix Kansui.
(2) Glycyrrhiza glabra L. (Guāng Guǒ Gān Cǎo)
Botanical Description: Glycyrrhiza glabra L. is commonly known as Guāng Guǒ Gān Cǎo or Yáng Gān Cǎo. It is a perennial herb growing up to approximately 1 m tall. Stems and branches are covered with scaly glandular and white pubescence. Compound leaves are odd-pinnate (imparipinnate), 5–20 cm long, with 9–17 leaflets that are oval or oblong-oval, 2–4 cm long and 0.8–2 cm wide; apices are often emarginate (slightly notched); the upper surface is pubescent, while the lower surface is densely covered with scaly glands; stipules are lanceolate.
Flowers are mauve (lilac), densely arranged in axillary spikes (spica). The calyx is campanulate (bell-shaped), with five equal lanceolate teeth; both inner and outer surfaces of the calyx teeth bear white glandular hairs. The vexillum is oblong-oval (~10–11 mm long); alae (winged stems) are ~9 mm long, with inconspicuous claws; the keel is ~8 mm long.
Legumes (pods) are flattened, narrowly ovate-oblong, slightly curved, 20–30 mm long and 4–7 mm wide, glabrous, occasionally bearing a few inconspicuous glandular tubercles; each pod contains 3–4 reniform seeds. Flowering occurs from June to August; fruiting from July to September.
Ecological Environment: This species grows on riverbank terraces, ditch margins, field edges, roadsides, and similar habitats; it can also tolerate dry, saline, infertile soils. Native to the Mediterranean region of Europe, Central Asia, and Siberia, it is now widely distributed across China.
Characteristics of the Herb: Roots and rhizomes are relatively firm and solid in texture, sometimes branched. The bark is not coarse; the surface is predominantly taupe-brown (grayish brown), with thin, inconspicuous lenticels. The fracture surface is fibrous, with relatively few fissures. The herb has a faint odor and a sweet taste.
(3) Glycyrrhiza inflata Batal. (Zhang Guo Gan Cao)
Botanical Description: The plant Glycyrrhiza inflata Batal. is commonly known as Zhàng Guǒ Gān Cǎo. A perennial herb, it grows up to 50–120 cm tall; sometimes the base is stout and ligneous. Stems are erect, often locally densely covered with flaky, flavotestaceous (fawn-colored) scaly glands; they lack glandular hairs but are sparsely pubescent or glabrescent. Odd-pinnate compound leaves (imparipinnate leaves) are 3–16 cm long and bear 3–7 leaflets, which are oval (egg-shaped), narrowly ovate-oblong, oblong (long-elliptic), or elliptic; leaflet length is 1.5–5 cm and width is 0.6–2.8 cm; the apex is acute or obtuse, the base is rounded, the margin is slightly reflexed—often conspicuously undulate and wavy; the upper surface is dark green, bearing tawny (yellowish-brown) glandular dots; the lower surface is bright green, bearing pale olivine (pale yellowish-green) glandular dots; when young, the leaf surfaces are gelatinous, glossy, and glabrous or glabrescent; petiolules are 1–4 mm long.
Flowers are small, violet-red, and arranged loosely in racemes.
Legumes (pods) are oblong, short, and small, 0.8–2 cm long, swollen, lacking a distinct concavity or bearing only a slight depression; they are puberulent (puberulose) and covered with a few inconspicuous glandular tubercles. Seeds are small, numbering 1–7 per pod. Flowering occurs from June to August; fruiting occurs from July to September.
Ecological Environment: The plant grows in sandy soil on riverbank terraces, watersides, field margins, and barren lands.
Characteristics of the Herb: The roots and rhizomes are stout and ligneous, sometimes branched; the bark is coarse and rough, typically grayish-brown to dull brown (taupe). The herb has a firm, hard texture and is susceptible to dampness. The fracture surface is pale yellow or yellow, fibrous, and relatively non-mealy. The taste is sweet or slightly bitter. The rhizome bears numerous thick, prominent adventitious buds (adventitious sprouts).
Pinyin Name: Zhì Gān Cǎo
English Name: Prepared Licorice Root
Latin Name:Radix Glycyrrhizae Preparata Property and Flavor: Neutral; sweet.
Brief Introduction:Radix Glycyrrhizae Preparata is processed Glycyrrhiza uralensis root (Licorice Root) stir-baked with honey. It is used to tonify the spleen and heart, and is particularly indicated for arrhythmia. Common names include Radix Glycyrrhizae Preparata, Prepared Licorice Root, and Zhì Gān Cǎo.
Licorice was one of the most widely known medicinal plants in ancient history. Records of its use appear in Chinese herbal texts dating to around 2000 BCE. Theophrastus of Lesbos, writing in the fourth century BCE, noted that "it has the property of quenching thirst if one holds it in the mouth." Dioscorides assigned the plant its botanical name—derived from Greek glukos (sweet) and riza (root). Its 13th-century English name, Lycorys, was a corruption of Glycyrrhiza. The plant originated in the Mediterranean region, West Asia, and North Africa, and has been cultivated in Europe since at least the 16th century. In China, Glycyrrhiza uralensis—commonly known as Gan Cao—is revered as "the great detoxifier," believed to clear toxins from the body. It is also a fundamental tonic herb, often called "the grandfather of herbs." Gan Cao is used as a Qi tonic, especially for the spleen and stomach; its root is routinely added to Chinese herbal formulae to harmonize and moderate the actions of other herbs. Clinically, it is employed for asthmatic coughs, as an antispasmodic and ulcer remedy, and to clear heat. The dried root is occasionally administered to children to support healthy growth—not specifically muscle growth. Licorice is frequently used to mask the unpleasant taste of medicines and as a flavoring agent in confectionery.
Medicinal Efficacy: Tonifies the spleen and harmonizes the stomach; replenishes Qi and restores normal pulse rhythm. Indicated for spleen- and stomach-Qi deficiency, fatigue and lassitude, severe palpitations, and intermittent pulse.
Administration of Radix Glycyrrhizae Preparata (Zhì Gān Cǎo):
Reference:
Administration Guide for Radix Glycyrrhizae Preparata (Zhì Gān Cǎo)
TCM Books:
Dosage and administration are identical to those of raw licorice root (Radix Glycyrrhizae).
✵The article records the herb Licorice Root, including its English name, Latin name, Pinyin name, properties and flavor, and its botanical sources—three plant species: (1) Glycyrrhiza uralensis Fisch., (2) Glycyrrhiza glabra L., and (3) Glycyrrhiza inflata Batal. It provides a detailed introduction to the botanical features, growth characteristics, and ecological environments of these three species; the characteristics of the herb Licorice Root; its pharmacological actions, medicinal efficacy, and administration guidelines.
Pinyin Name: Gān Cǎo
Botanical Source: Classical herbal works define Liquorice Root (Gān Cǎo) as the root and rhizome of the following plant species: (1) Glycyrrhiza uralensis Fisch., (2) Glycyrrhiza glabra L., and (3) Glycyrrhiza inflata Batal. These belong to the genus Glycyrrhiza L., family Fabaceae (also known as Leguminosae or Papilionaceae—the legume or pea family), order Rosales. These three commonly used species are described below:
Characteristics of the Herb: The root is cylindrical, 25–100 cm long and 0.6–3.5 cm in diameter. The surface is reddish-brown, dark brown, or taupe (grayish brown), bearing conspicuous wrinkles, grooves, and elongated lenticels; sparse fine root scars are present. The outer bark varies in tightness—sometimes loose, sometimes firm—and the cross-section shows slight sagging at both ends near the center. The herb is solid, heavy, and fibrous in texture; the fracture surface is fibrous, yellowish-white, mealy (powdery), with a prominent cambial ring and radial vascular bundles; fissures may be present. Rhizomes are cylindrical, bearing bud scars on the surface and a central pith in cross-section. The herb has a faint odor and an intensely sweet, characteristic taste.
Botanical Description: Glycyrrhiza glabra L. is commonly known as Guāng Guǒ Gān Cǎo or Yáng Gān Cǎo. It is a perennial herb growing up to approximately 1 m tall. Stems and branches are covered with scaly glandular and white pubescence. Compound leaves are odd-pinnate (imparipinnate), 5–20 cm long, with 9–17 leaflets that are oval or oblong-oval, 2–4 cm long and 0.8–2 cm wide; apices are often emarginate (slightly notched); the upper surface is pubescent, while the lower surface is densely covered with scaly glands; stipules are lanceolate.
Botanical Description: The plant Glycyrrhiza inflata Batal. is commonly known as Zhàng Guǒ Gān Cǎo. A perennial herb, it grows up to 50–120 cm tall; sometimes the base is stout and ligneous. Stems are erect, often locally densely covered with flaky, flavotestaceous (fawn-colored) scaly glands; they lack glandular hairs but are sparsely pubescent or glabrescent. Odd-pinnate compound leaves (imparipinnate leaves) are 3–16 cm long and bear 3–7 leaflets, which are oval (egg-shaped), narrowly ovate-oblong, oblong (long-elliptic), or elliptic; leaflet length is 1.5–5 cm and width is 0.6–2.8 cm; the apex is acute or obtuse, the base is rounded, the margin is slightly reflexed—often conspicuously undulate and wavy; the upper surface is dark green, bearing tawny (yellowish-brown) glandular dots; the lower surface is bright green, bearing pale olivine (pale yellowish-green) glandular dots; when young, the leaf surfaces are gelatinous, glossy, and glabrous or glabrescent; petiolules are 1–4 mm long.
Pinyin Name: Zhì Gān Cǎo
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