are not suitable for the cultivation of this crop. It does not tolerate high humidity and
waterlogged conditions. Well drained light loam soils which are rich in calcium and
magnesium with slightly alkaline pH and free from stones are ideal for this crop. There are a
number of varieties of this crop among which Spanish, Russian and Persian liquorice are
quite common. Commercial varieties are Typica, Regel and Herd. This is propagated by
seed, but usually multiplied vegetatively either through crown cuttings or stolon pieces. In the
case of crown cuttings, 10-15cm long crown pieces with 2-3 buds are planted vertically at a
distance of 0.6-0.7m in rows 1-1.5m apart. However, most of the liquorice is propagated
through stolon pieces of the above size planted horizontally, preferably on ridges during
spring at the same distance as above. Rapid clonal propagation is also possible by tissue
culture technique. Murashige and Skoog’s medium supplemented with 6-benzylaminopurine
and indole- 3 - acetic acid favoured multiple shoot production without any intervening callus
phase. These regenerated plantlets can be transferred to earthen pots in the glass house and
after a brief hardening phase, these are transplanted in the field with a high rate (90-95%) of
survival. This plant normally does not require much fertilizers but in deficient soils, it is
better to apply 10-15 tonnes FYM per hectare before planting. The field should be
immediately irrigated after planting in spring and after the crop has sprouted, it requires very
little irrigation. Space between the rows should be kept free from weeds. Short term
vegetables like carrot or cabbage can be planted between the rows for additional income. In
order to produce good rhizome, flowering shoots are clipped. No serious disease except leaf
spot caused by Cercospora cavarae has been reported in this crop. Roots are ready for
harvesting after 3-4 years. The root is dug when the top has dried during autumn (November-
December). A trench 60cm deep is dug along the ridges and the entire root is lifted. Broken
parts of the root left in the soil, sprout again and give another crop after 2-3 years. Thus
liquorice once planted properly can be harvested for 10-15 years.
Postharvest technology
Harvested roots are cut into pieces of 15-20cm long and 1-2cm in diameter. They are
washed and dried upto 6-8% moisture in the sun and shade alternately which reduces the
weight by 50%. The average yield of dried roots varies from 1-3 tonnes per hectare
depending on the variety, soil and climatic conditions.
Properties and activity
Roots gave a number of compounds the most important bieng a glucoside, glycyrrhizin
which gave glycyrrhetinic acid on enzyme hydrolysis. Root also contains flavans, flavones,
iso-flavanoes and coumarins including a 4-methyl coumarin, liqcoumarin, glabridin, glabrene,
4’- 0 - methyl and 3’-methoxyglabridin, formononetin, salicylic acid, 0-acetyl salicylic acid
which has been isolated first time from nature, hispaglabridins A and B and 4’0-
methylglabridin.On hydrolysis it also gave two molecules of d-glucuronic acid, each linked
with β 1 - 2 linkage to 3-hydroxyl of the sapogenin (Elgamal et al, 1969)
Glycyrrhizin is antidiuretic, antiinflammatory, expectorant, antiulcerous,
antihistamine. Glycyrrhizic acid is antiviral. The roots are emetic, tonic, diuretic, demulcent,
mild laxative, aphrodisiac, trichogenous, expectorant, emmenagogue, alexipharmic, alterant
and intellect promoting.