from
The Collaborative International Dictionary of English v.0.48
Licorice \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} ({Glycyrrhiza
glabra}), the root of which abounds with a sweet juice,
and is much used in demulcent compositions.
[1913 Webster]
2. The inspissated juice of licorice root, used as a
confection and for medicinal purposes.
[1913 Webster]
{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 {Galium 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}).
[1913 Webster]