lic·o·rice /ˈlɪk(ə)rɪʃ, k(ə)rəs/
lic·o·rice /ˈlɪk(ə)rɪʃ, rəs/ 名詞
Lic·o·rice n. [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.
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 circæzans 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).
n 1: deep-rooted coarse-textured plant native to the
Mediterranean region having blue flowers and pinnately
compound leaves; widely cultivated in Europe for its
long thick sweet roots [syn: liquorice, Glycyrrhiza
2: a black candy flavored with the dried root of the licorice
plant [syn: liquorice]