Licorice Organic Infusion, 100g

Add the recommended amount of licorice root to a glass or porcelain teapot or cup. Pour hot water (maximum 80°C) over the herbs, using 150–250 ml per cup or 14–18 g per litre of water (approximately 4–5 tablespoons per day).

Cover and allow to infuse for 5–10 minutes, stirring gently from time to time. Strain before drinking.

Traditionally, dried licorice root has also been used as a natural chewing stick, appreciated for its pleasant taste and oral-care benefits. It can be grated and used in cooking, prepared as a decoction, or applied externally as a compress to help soothe irritated skin.

- Certified Organic Product
- Certified Organic Agriculture (AB certified)
- Origin of raw materials: Spain
- Country of manufacture: Spain

100% Organic Licorice Root - Glycyrrhiza glabra

Dosage for adults only.
Avoid long-term use.
Contraindicated in hypertensive and heart failure patients. Pregnant women should not exceed 3 g per day.
Do not use for extended periods.

Store away from heat and moisture.

Licorice (Glycyrrhiza glabra, meaning “sweet root”) has been used continuously for over 4,000 years, across cultures that rarely agreed on anything - except that this root was worth keeping.

In ancient Mesopotamia and Egypt, licorice was already prized. It appears in some of the earliest known medical texts, and remarkably, licorice root was found in the tomb of Tutankhamun, placed there to accompany him into the afterlife. Egyptians prepared a sweet drink from licorice called mai sus, valued for refreshment and throat comfort - practical even in the desert heat.

In Traditional Chinese Medicine, licorice (known as Gan Cao) became one of the most important herbs in the entire pharmacopeia. It was rarely used alone; instead, it earned a reputation as “the great harmoniser.” Practitioners used it to balance formulas, moderate harsh herbs, support digestion, and promote overall vitality. Even today, it appears in a large percentage of classical Chinese herbal formulas.

Meanwhile, in Greek and Roman medicine, physicians such as Hippocrates, Dioscorides, and Galen wrote about licorice for respiratory comfort, digestion, and endurance. Roman soldiers are said to have carried licorice root on long marches to help quench thirst and maintain stamina - an ancient form of functional travel food.

Across Ayurvedic tradition in India, licorice (Yashtimadhu) was valued for its nourishing, soothing, and rejuvenating qualities, particularly for the digestive tract, respiratory system, and voice. It was considered supportive for both physical strength and mental clarity.

During the Middle Ages in Europe, licorice became a staple in monastery gardens. Monks cultivated it not only as a medicinal plant but also as a natural sweetener long before refined sugar became common. By the Renaissance, licorice was firmly embedded in European herbalism and later found its way into syrups, lozenges, and infusions.

What’s striking is not just how long licorice has been used - but how consistently. Across continents and centuries, people independently discovered the same qualities: soothing, balancing, gently strengthening, and surprisingly versatile.

Licorice isn’t a dramatic, flashy plant. It doesn’t shout. It steadies. And that quiet reliability is exactly why it has survived every medical fashion cycle humanity has invented.

100g