Origins

• The licorice plant is actually a legume and a member of the pea family. It was known to the Greeks who got the licorice plant from the Scythians, even writing about the sweet root in the third century. Roman writers also wrote about the benefits of the plant the soldiers carried along on their forays north. Licorice was grown in European counties like Italy and England. Eventually it was formed into a candy to control colds and coughs.
  
  

Chinese

• The Chinese have long used varieties of the licorice plant, uncovering anti-inflammatory and antibacterial properties. They use it even today to treat a variety of conditions from consumption to bronchitis.
  
  

Uses

• Licorice has a sweet component, sweeter than sugar. This sweetness was and is still used to conceal the unpalatable flavor of medicine. Some varieties of licorice have shown benefits in treating respiratory problems such as dry coughs and asthma.
  
  

Not For Some

• While real licorice has health benefits, those with certain health problems should consume little or no licorice as candy or in medical preparations. These conditions include diabetes, liver/kidney disease, glaucoma or high blood pressure.