Source : Webster's Revised Unabridged Dictionary (1913)

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} ({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}).