Licorice

Scientific name: Glycyrrhiza glabra L.

Common name: licorice.

English name: licorice, sweet root.

Parts used: root and rhizome.

Components: glycyrrhizin glycoside, flavonoids, coumarins, essential oil.

A herbaceous plant growing up to 1 meter high, cultivated for the production of juice, generally on the warm coasts of the Mediterranean basin.

Properties: flavoring, emollient, expectorant, anti-inflammatory, laxative, antacid, anti-ulcer. It also favors digestive function.

Widely known as a drink prepared by macerating liquorice with a small amount of coriander in water. 5000 years ago the Chinese used it to treat female infertility and the Romans did the same; towards the 10th century it was introduced to Spain by the Benedictines. Napoleon habitually sucked on pieces of licorice.

Cosmetic use: glycyrrhetinic acid has important anti-redness, decongestant and re-epithelializing properties; its cosmetic use is very suitable for the treatment of red, irritated and sensitive skin.