Licorice is well known as a candy and candy flavoring; in fact, the plant’s genus name (Glycyrrhiza) comes from Greek words meaning “sweet root.” Its long, creeping rhizomes smell like tobacco but have a flavor similar to fennel or anise. Cut and sifted licorice root can be used to make decoctions, added to poaching liquids, or steeped in milk to make ice creams or custards where it adds sweetness with earthy undertones.

Licorice root is common in both ancient Chinese medicine and Indian Ayurvedic medicine. The herb is a demulcent with tissue-coating properties that can soothe sore throats and coughs and has the potential to relieve heartburn and gastritis.

Medical professionals warn that the primary sweeting agent in licorice roots, glycyrrhizin, should be avoided by anyone with high blood pressure, heart disease or kidney problems and otherwise used sparingly.