The Botanical Truth: Why Liquorice is a Root
To understand what liquorice is, one must look beneath the soil. The sweet flavor associated with liquorice is extracted from the root of the Glycyrrhiza glabra plant. This herbaceous perennial, part of the Fabaceae (legume) family, produces a vast and deep root system, with roots extending up to 12 meters in length. It is this woody, yellow-hued root that contains the compound glycyrrhizin, responsible for a sweetness up to 50 times more intense than sugar.
The plant itself, which resembles a bush, grows to about one meter tall and features pinnate leaves and blue-violet flowers. However, the part that is cultivated and harvested for commercial use is the root, not the flowers or any fruit. After several years of growth, the roots are dug up, dried, and processed to create the flavouring extract used in candies, teas, and medicines. This botanical fact immediately clarifies why referring to liquorice as a fruit or vegetable is incorrect, as these terms describe different plant parts altogether.
Comparing Liquorice to Common Fruits and Vegetables
To further illustrate the distinction, consider the fundamental botanical definitions of a fruit and a vegetable. A fruit is the mature ovary of a flowering plant, containing the seed or seeds. A vegetable, on the other hand, is a more culinary and less scientific term, generally used to describe any edible part of a plant that is not a fruit, seed, or flower. Roots, stems, and leaves are all typically classified as vegetables. However, liquorice is not a culinary vegetable but rather a processed extract from a specific type of root, often categorized as an herb.
| Feature | Liquorice (Botanically) | Typical Fruit (e.g., apple) | Typical Vegetable (e.g., carrot) |
|---|---|---|---|
| Plant Part | Root | Mature ovary | Root, stem, or leaf |
| Function | Absorbs water and nutrients | Protects seeds and aids dispersal | Storage and nutrient absorption |
| Sweetness Source | Glycyrrhizin (natural compound) | Fructose and other sugars | Starch or sugars |
| Parent Family | Legume (Fabaceae) | Varies (e.g., Rosaceae for apple) | Varies (e.g., Apiaceae for carrot) |
| Edible Form | Processed extract from the root | Fleshy part containing seeds | Edible fleshy part |
The Role of Liquorice in Culinary and Medicinal History
The use of liquorice is not a modern fad. Its history stretches back to ancient civilizations that recognized the plant's medicinal and flavour-enhancing properties. For instance, dried liquorice root was discovered in Tutankhamun's tomb, indicating its high value in ancient Egypt. The ancient Greeks and Romans also used the root to soothe sore throats and stomach ailments.
Today, liquorice continues to be a versatile ingredient, though often misunderstood by the public. Many confectionary products that taste like liquorice, especially in the United States, actually use anise oil for flavouring instead of true liquorice extract. This practice further blurs the line for consumers, who often associate the distinctive taste with candy, not a medicinal herb or root.
The Importance of Correct Botanical Classification
Correctly identifying liquorice as a root is not just a point of botanical trivia; it has practical implications. Unlike fruits and vegetables, which are often consumed for their nutritional value, liquorice is used primarily for its flavour and potent chemical compounds, such as glycyrrhizin. Overconsumption of pure liquorice root extract can lead to health issues, including raised blood pressure and low potassium levels, making it crucial to understand the source and concentration of what you are consuming. Products with deglycyrrhizinated liquorice (DGL) are available for those who want the flavour or benefits without the glycyrrhizin side effects. A simple distinction between a fruit or vegetable and a powerful herbal root extract emphasizes the importance of knowing what's in your food and supplements.
Conclusion
In summary, the next time you encounter a discussion about whether liquorice is a fruit or vegetable, you can confidently explain that it is neither. The flavour comes from the root of the Glycyrrhiza glabra, an herbaceous perennial belonging to the legume family. While its extract is used in many foods and candies, its botanical nature is that of a root, with a long and storied history of medicinal use. This distinction is key to understanding its properties and potential health effects, separating the sweet confectionery from its powerful botanical origin. For further reading on the history and uses of liquorice, the article from Bon Appétit provides an excellent overview on the origin of the candy.
