Licorice (Glycyrrhiza) is one of the most widely used plants in foods and herbal medicine, and it is extensively researched for its medicinal properties. In traditional medicine, licorice roots have been used to treat various ailments, including lung diseases, arthritis, kidney diseases, eczema, heart diseases, gastric ulcers, low blood pressure, allergies, liver toxicity, and certain microbial infections. Licorice extract contains sugars, starch, bitters, resins, essential oils, tannins, inorganic salts, and low levels of nitrogenous constituents such as proteins, individual amino acids, and nucleic acids. A large number of biologically active compounds have been isolated from Glycyrrhiza species, with triterpenes, saponins, and flavonoids being the main constituents that exhibit broad biological activities. The present book will discuss the botany, commercial interests, as well as recent developments.