Licorice is one of the most famous types of candy in the world, originating from England. This candy has a sweet flavor and comes in various colors. But do you know where the candy's sweet taste comes from? Let's get to know licorice root! Licorice root is not the name for a single plant species. This term refers to the roots of plants from the genus Glycyrrhiza, which belongs to the Fabaceae (legume) family. The genus Glycyrrhiza itself encompasses at least 20 plant species. They are distributed across various regions such as parts of Asia, Australia, Europe, and the Americas. Of its many species, Glycyrrhiza glabra, G. lepidopta, and G. uralensis are the three most famous species. They are used as raw materials for medicine and candy making. In Europe, Glycyrrhiza plant roots are most widely utilized by the people of the Netherlands, Italy, and England. While in Asia, the flora of the Fabales order is famous in China and the Middle East. In Indonesia, we can find Glycyrrhiza species in the regions of Sumatra, Java, and Bali. It also has several local names such as Ri (Batak), Eurih (Sunda), and Lalang (Bali).

Licorice is considered a wild plant with traits that allow it to adapt well to a wide range of environments, for example, average air temperatures ranging from 5–25 °C, annual rainfall between 400 and 1160 mm, and soil pH of 5.7–8.2. This plant is known to grow well in deep, fertile sandy soil near rivers in subtropical areas. It turns out that improved soil nutrient status can substantially enhance the quality parameters of licorice yield. The plant prefers deep and well-drained soil. Sandy soil is considered suitable for the normal growth of licorice; however, clay soil inhibits the formation and development of the plant. The phytoremediation and soil improvement properties of the licorice plant are being considered for cultivation in sodic soils, as most conventional crops are sensitive to such conditions.

• Licorice root belongs to the herbaceous perennial plant category and can grow up to one meter.

• Leaves develop in a winged (pinnate) fashion with a length ranging from 7–15 cm. One branch usually has 9–17 leaflets with a greenish pattern.

• The flowers grow clustered on one branch, also known as an inflorescence. Flower colors vary widely, from purplish to bluish-white.

• Its length reaches 0.8–1.2 cm, while the fruit is a pod shape with a size of 2–3 cm.

• Inside the fruit are stored several oblong seeds with a length of more than 1 mm. It cannot be confirmed whether the seeds are edible, but they are rarely utilized. In general, the most potent part of this plant is the root. The plant flowers from January–December and is usually cultivated in highland areas.

• Propagation: Stem cuttings (Generative) and seeds (Vegetative). Note: The terms for Generative and Vegetative appear swapped in the original text.

Relieves cough, treats stomach acid (gastric acid), clears the respiratory tract, relieves stomach and muscle cramps, alleviates joint pain, helps prevent and treat oral mucositis in cancer patients.

Glycyrrhizin, Glycyrrhetinic acid, Glisiretinic acid, Flavonoids, Glabrin A and B, Isoflavones, Protein, Carbohydrates, Sugar, Vitamin A, Calcium, Magnesium, Phosphorus, Potassium.