Family Fabaceae/Leguminosae

A perennial, licorice is cultivated extensively and found wild throughout the Mediterranean region, Russia, the Middle East, and central Asia. The roots, really a network of woody rhizomes, are used for their aniselike flavor and as a sweetener (they contain a chemical compound that is fifty times sweeter than glucose). In some countries, the roots are dried and then chewed as a sweet snack. More commonly, juice extracted from the roots is reduced to a black syrup or concentrate and used in confections such as licorice sticks, candy, and chewing gum. On occasion, licorice is used to flavor dark beers like Guinness stout. As a cautionary note, licorice should be eaten in moderation, as large doses have been linked to high blood pressure, headaches, fatigue, and other ailments. In small doses, however, licorice is used as a gentle laxative, to treat heartburn, to heal stomach ulcers, and as a sweetener by diabetics.