liquorice, in botany, a genus of the diadelphia decandria clasps. The calyx is bilabiate; and the pod is oval and compressed. There are three species, none of them natives of Britain.

The common liquorice is cultivated in most countries of Europe for the sake of its root. That which is cultivated in Britain is preferable to such as comes from abroad; this last being generally mouldy, which this root is very apt to become, unless kept in a dry place. The powder of liquorice usually sold is often mingled with flour, and probably too often with substances not quite so wholesome: the best sort is of a brownish yellow colour (the fine pale yellow being generally sophisticated) and of a very rich sweet taste, much more agreeable than that of the fresh root. Liquorice is almost the only sweet that quenches thirst; whence it was called by the Greeks adipson. Galen takes notice, that it was employed in this intention in hydroptic cases, to prevent the necessity of drinking. Mr Fuller, in his Medicina gymnastica, recommends this root as a very useful pectoral, and says it excellently softens acrimonious humours, at the same time that it proves gently detergent; and this account is warranted by experience.