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Licorice Root

Gan Cao · 甘草 · TCM Herb Encyclopedia entry maintained by tcmplate Editorial · Updated 2026-06-27

Traditional Uses in Chinese Medicine

Tonifies the Spleen and Qi, clears heat and resolves toxicity, dispels phlegm and stops cough, relaxes spasms and alleviates pain, harmonizes the actions of other herbs.

Chinese pharmacopoeia: 补脾益气，清热解毒，祛痰止咳，缓急止痛，调和诸药。用于脾胃虚弱，倦息无力， 心导气短，咳嗽疾多，腕腹、四肢牵急疼痛，痛肿郑毒，缓解药物毒性、烈性。炙甘草补脾和胃，益气复 脉，用于脾胃虚弱，倦仍乏力，心动导，脉结代。

Classical References

Shennong Bencao Jing (Divine Farmer's Materia Medica, ~200 CE): classified as a superior herb. Li Shizhen, Bencao Gangmu (1578 CE): describes Gan Cao as the 'national elder' of formulas for its harmonizing property.

Food Therapy Applications

In TCM food therapy, Licorice Root is traditionally incorporated into daily meals:

• Congees (rice porridges): Slow-cooked with rice to support Spleen and Stomach function
• Soups and broths: Combined with other food-grade herbs for seasonal wellness
• Herbal teas: Steeped as a single herb or in compound tea formulas

Note: The above describes traditional food therapy use. It does not constitute medical advice. Consult a qualified TCM practitioner for personalized guidance.