What is Glycyrrhiza (甘草)？
GLYCYRRHIZAE RADIX ET RHIZOMA
Source
Glycyrrhiza is derived from the dried roots and rhizomes of the following plants:
- Glycyrrhiza uralensis Fisch. (Chinese Licorice)
- Glycyrrhiza inflata Bat. (Inflated Fruit Licorice)
- Glycyrrhiza glabra L. (Smooth Fruit Licorice)
Origin
Glycyrrhiza primarily grows in the provinces of Inner Mongolia, Gansu, and Xinjiang in China. The highest quality Glycyrrhiza is produced in areas such as Hangjin Banner in Inner Mongolia’s Yijinhuoluo League, Chengkou in Bayannur, and the Alashan Banner region in Gansu and Ningxia. It is also cultivated in other regions of Northwest China, as well as in Northeast and North China. Glycyrrhiza inflata is mainly found in Xinjiang, Gansu, and Inner Mongolia, while Glycyrrhiza glabra is predominantly grown in Xinjiang.
Harvesting and Processing
The roots and rhizomes are harvested in both spring and autumn, with spring-harvested Glycyrrhiza being of higher quality. After harvesting, the stem base, young buds, lateral roots, and fine rootlets are removed. The remaining parts are then cut into long segments and dried in the sun.
Characteristics
- Root: The root is cylindrical, measuring 25 to 100 cm in length and 0.6 to 3.5 cm in diameter. The outer skin can vary in tightness. The surface is reddish-brown or grayish-brown, with prominent longitudinal wrinkles, grooves, lenticels, and sparse traces of fine rootlets. The texture is firm, and the cross-section appears slightly fibrous, yellowish-white, and starchy. The formation layer ring is clearly visible, and the rays radiate outward, often showing “chrysanthemum heart” patterns. Cracks are common.
- Rhizome: The rhizome is also cylindrical, with bud scars on the surface. The cross-section reveals a central pith. The herb has a mild aroma and a sweet, distinctive taste.
Properties and Meridians
- Taste and Nature: Sweet, neutral.
- Meridians Entered: Spleen, Stomach, Lung, and Heart meridians.
Functional Characteristics
Glycyrrhiza has a sweet and neutral nature, primarily affecting the Spleen and Lung meridians, while also influencing the Stomach and Heart meridians. It has several key functions:
- Tonifies Qi and Strengthens the Middle Burner: Helps to replenish energy and strengthen the digestive system.
- Alleviates Urgency and Relieves Pain: Soothes muscle spasms and relieves pain.
- Moderates the Nature of Herbs: Balances the effects of other herbs in a formula.
- Expels Phlegm and Stops Coughing: Helps to clear phlegm and alleviate coughing.
- Detoxifies: Neutralizes toxins and reduces inflammation.
When processed with honey (蜜炙), Glycyrrhiza becomes slightly warming, enhancing its ability to tonify Qi and relieve urgency. When used raw, it has a slightly cooling effect, making it effective for clearing heat and detoxifying.
Efficacy
- Tonifies Qi and Strengthens the Middle Burner
- Expels Phlegm and Stops Coughing
- Detoxifies
- Alleviates Urgency and Relieves Pain
- Moderates the Nature of Herbs
Summary
Glycyrrhiza is a versatile herb widely used in Traditional Chinese Medicine (TCM) for its ability to tonify Qi, strengthen the digestive system, relieve pain, expel phlegm, stop coughing, and detoxify. Its sweet and neutral nature makes it suitable for various formulas, and its processing method (raw or honey-fried) can influence its therapeutic effects. High-quality Glycyrrhiza is primarily sourced from specific regions in China, where it is carefully harvested and processed to ensure its medicinal efficacy.
