Glycyrrhiza lepidota

Herbs 3–12 dm, sparsely to densely glandular-pubescent. Stems with stipitate or punctate glands. Leaflet blades narrowly ovate, lanceolate, or elliptic, 25–50 × 5–15 mm, apex mucronate, surfaces sparsely tomentose. Peduncles nearly equal to racemes. Racemes compact, 4–7 cm. Corollas yellow-white or purple-tinged. Fruits setaceous. 2n = 16.

Phenology: Flowering Apr–Aug.
Habitat: Disturbed sites, woodlands, prairies and meadows, damp, well-drained soils.
Elevation: 30–2300 m.

Alta., B.C., Man., Ont., Sask., Ariz., Ark., Calif., Colo., Conn., Idaho, Ill., Ind., Iowa, Kans., Maine, Mass., Minn., Mo., Mont., Nebr., Nev., N.Mex., N.Y., N.Dak., Okla., Oreg., Pa., R.I., S.Dak., Tex., Utah, Va., Wash., Wis., Wyo., Mexico (Baja California).

Discussion

Roots of Glycyrrhiza lepidota are edible raw or cooked; they contain glycyrrhizin, a compound that is said to be 50 times sweeter than sugar. Native Americans used this species for treatment of chest pains, coughs, diarrhea, earaches, fevers, stomachaches, and toothaches. The active ingredient may also increase blood pressure and, if excessively consumed, may cause hypertension and edema.

Selected References

None.

Lower Taxa