\Lic"o*rice\ (l[i^]k"[-o]*r[i^]s), n. [OE. licoris,
through old French, fr. L. liquiritia, corrupted fr.
glycyrrhiza, Gr. glyky`rriza; glyky`s sweet + "ri`za root.
Cf. {Glycerin}, {Glycyrrhiza}, {Wort}.] [Written also
{liquorice}.]
1. (Bot.) A plant of the genus {Glycyrrhiza} ({G. glabra}),
   the root of which abounds with a sweet juice, and is much
   used in demulcent compositions.

2. The inspissated juice of licorice root, used as a
   confection and for medicinal purposes.

{Licorice fern} (Bot.), a name of several kinds of polypody
   which have rootstocks of a sweetish flavor.

{Licorice sugar}. (Chem.) See {Glycyrrhizin}.

{Licorice weed} (Bot.), the tropical plant {Scapania dulcis}.


{Mountain licorice} (Bot.), a kind of clover ({Trifolium
   alpinum}), found in the Alps. It has large purplish
   flowers and a sweetish perennial rootstock.

{Wild licorice}. (Bot.)
   (a) The North American perennial herb {Glycyrrhiza
       lepidota}.
   (b) Certain broad-leaved cleavers ({Galium circ[ae]zans}
       and {G. lanceolatum}).
   (c) The leguminous climber {Abrus precatorius}, whose
       scarlet and black seeds are called {black-eyed
       Susans}. Its roots are used as a substitute for those
       of true licorice ({Glycyrrhiza glabra}).