Licorice Root
Licorice root (Glycyrrhiza glabra) is the root of a Mediterranean and West Asian legume, prized for an intense natural sweetness many times stronger than sugar. Brewed on its own it makes a deep, sweet, faintly aniseed and woody infusion; more often it is added in small amounts to blends, where it rounds out and sweetens other herbs without any sugar. It is caffeine-free, and the same compound that makes it sweet also means it is best enjoyed in moderation.
Good licorice root is sold as pale yellow, fibrous shavings or short cut sticks with a fresh, sweet, woody-aniseed smell; the yellow color inside the root is a sign of quality and freshness. Grey, oddly dark, or odorless pieces are old and will brew flat. Cut-and-sifted root extracts faster than whole sticks, while whole sticks keep their character longer in storage. Because the sweetness is so concentrated, even a small proportion in a blend is very noticeable, so quality matters more than quantity. A good infusion is clear amber, smoothly sweet, and gently aniseed without any sharp bitterness.
Licorice is the root of Glycyrrhiza glabra, a leguminous shrub native to the Mediterranean basin and Western Asia, with the closely related Glycyrrhiza uralensis (gancao) widely used in China. The roots and runners are harvested, washed, and dried, then cut or shredded for infusion, with no oxidation involved. Its sweetness comes from glycyrrhizin, which is many times sweeter than sucrose, and it has a long history in both Mediterranean confectionery and East Asian herbal tradition.
As a root, licorice rewards a longer extraction: use about 0.5 to 1 g per 100 ml (less than you might think, it is potent), water at 95 to 100°C, steeped 7 to 10 minutes, or gently simmered for a fuller, sweeter cup. It is caffeine-free and does not turn bitter, so long steeping only deepens the sweetness. The root re-steeps reasonably well for a second, milder infusion. A small pinch added to mint, fennel, or ginger blends sweetens them naturally.
€4-10 (about $5-11) per 100 g; plain cut licorice root is inexpensive, and because you use so little per cup it lasts a long time. Caffeine-free.
Prices reviewed June 2026
Fennel
Fennel shares the sweet-aniseed family of flavors but is lighter and more herbal; the two are classic blend partners in after-meal and soothing teas.
Peppermint
Peppermint and licorice are a traditional pairing in digestive and throat blends, the mint cooling and the licorice sweetening, so neither needs added sugar.
Rooibos
Rooibos is the other naturally sweet, caffeine-free option, but its sweetness is soft and vanilla-like where licorice is bold and aniseed-forward.
Glycyrrhizin, the compound behind licorice's sweetness, is estimated to be many times sweeter than table sugar, which is why a tiny amount can sweeten an entire pot; it is also why many sources advise keeping licorice intake moderate over time.