Yaṣṭimadhu (यष्टीमधु)

Botanical Name: Glycyrrhiza glabra Linn.
Family: Leguminosae (Fabaceae)
English Name: Liquorice Root

1. Synonyms (पर्याय / Etymological Derivations)

Yaṣṭimadhu is known by various synonyms in the classical texts — Yaṣṭimadhukam, Klītakam, and Madhūlikā.

• Yaṣṭimadhu (यष्टीमधु): Derived from “Yaṣṭirūpaṃ Madhu” – meaning “a stick-like root that is sweet in taste.”
• Klītakam (क्लीतकम्): Derived from “Kṛītyate iti Klītakam” – indicating an item of commerce or one that removes impotence due to its vṛṣya (aphrodisiac) property.
• Madhūlikā (मधूलिका): Named due to its sweet taste (madhuratvāt madhūlikā).

In ancient Ayurvedic literature, two main types of Yaṣṭimadhu are described:

• Sthalaja (स्थलज) – Cultivated on land,
• Anupa or Jalaja (अनूप / जलज) – Growing near water bodies.

Historically, Yaṣṭimadhu was an important trade herb, imported into India from regions such as Asia Minor, Iraq, Egypt, and Central Asia.

2. Regional Names (प्रादेशिक नामावली)

• Hindi: Mulethi, Mulhathi
• Bengali: Yaṣṭimadhu
• Gujarati: Jethimadha
• Marathi: Jyesthimadha
• Kannada: Jestamadhu
• Telugu: Yastimadhukam
• Tamil: Atimaduram, Irattimadhuram
• Malayalam: Athimadhuram
• Marwari: Malahathi
• English: Liquorice root

3. Botanical Description (वनस्पति विवरण)

Yaṣṭimadhu (Glycyrrhiza glabra Linn.) is a hardy perennial herb or under-shrub that attains a height of about 1.5–1.8 meters.

• Leaves: Compound, alternate, with 4–7 pairs of leaflets.
• Flowers: Small, violet, arranged in racemes.
• Fruits: Pods oblong or linear, containing 2–5 reniform (kidney-shaped), flat, grey seeds.
• Root: The medicinal part used is the dried underground stem and root, either peeled or unpeeled, forming the commercial liquorice.
• Flowering Season: March.
• Fruiting Season: August.

The roots remain potent for nearly 10 years if properly preserved. In Gujarat, another similar plant called Jethimadha (Taverniera cuneifolia Arn.) has sweet roots but differs botanically from true Yaṣṭimadhu.

In Unani medicine, three varieties are mentioned —

• Misriya (Egyptian) – Best quality,
• Arabiya (Arabic) – Medium quality,
• Turushkiya (Turkish) – Inferior quality.

4. Chemical Constituents (रासायनिक संघटन)

The chief sweet constituent of Yaṣṭimadhu is Glycyrrhizin, a calcium or potassium salt of glycyrrhizic acid, which is about 50 times sweeter than cane sugar. Upon hydrolysis, it yields glycyrrhetic acid and mannuronic acid.

Other important compounds include:

• Flavonoids: Liquiritin, isoliquiritin, liquiritigenin, isoliquiritigenin, glabridin, glabrene, licoricidin, licoisoflavones A & B.
• Saponins: Glycyrrhizin, glycyrrhetinic acids, 18α-hydroxyglycyrrhetic acid.
• Isoflavones and Chalcones: Licochalcone A & B, formononetin, licoflavonol, glabrone.
• Steroidal substances: A steroid estrogen (possibly estriol) and deoxycorticosterone-like activity (DOCA-like).
• Other compounds: Sugars, asparagin, oleanolic acid derivatives, kumatakenin, glycyrol.

Pharmacological activities:

• Healing and anti-ulcer effects (gastric protection)
• Spasmolytic and anti-inflammatory action
• Hormone-like (DOCA) effect on adrenal function
• Moisture-retaining and flavouring agent in pharmaceuticals and tobacco

Caution:
Prolonged use or excessive dosage may cause oedema or complications in patients with heart failure, hypertension, kidney disease, or pregnancy-related disorders.

5. Properties and Therapeutic Uses (गुण, कर्म एवं उपयोग)

Rasa (Taste): Madhura (Sweet)
Guna (Qualities): Guru (Heavy), Snigdha (Unctuous)
Virya (Potency): Shīta (Cold)
Vipāka: Madhura (Sweet)
Doṣaghnata: Pacifies Pitta and Vāta doṣas

Classical References:
Mentioned in Caraka Saṃhitā under Jīvanīya, Sandhānīya, Varnya, Kāṇṭhya, Snehaopaga, and Vamanaopaga mahākāśayas, and in Suśruta Saṃhitā under Kakolyādi, Sarivādi, Añjanādi ganas.

Therapeutic Actions:

• Rasāyana: Promotes vitality and longevity.
• Vṛṣya: Enhances reproductive strength.
• Kāṇṭhya: Improves voice quality and relieves hoarseness.
• Balya: Promotes strength and nourishment.
• Varnya: Enhances complexion.
• Śothahara: Anti-inflammatory.
• Vraṇaropaka: Heals wounds.

Medicinal Uses:

• Acts as a demulcent and expectorant, beneficial in cough, hoarseness, pharyngitis, and bronchitis.
• Used in urethritis, cystitis, and dysuria to relieve burning sensation.
• Effective in hyperacidity, gastritis, and gastric ulcers.
• As a paste with ghee, applied externally to wounds and inflammatory conditions.
• With milk, ghee, or honey, used internally for consumption (kṣaya), haematemesis, and epilepsy.
• Its decoction or extract is used in laryngitis, sore throat, and voice strain.

6. Dose (मात्रा)

• Churna (Powder): 1 to 4 grams daily.
  
• Asav/Arishta or Extract Form: As directed by physician.

For external use, the paste of the root with ghee may be applied locally on wounds and swellings.

Summary

Yaṣṭimadhu is a time-honored herb valued for its sweet taste and multi-dimensional healing potential. It is an excellent rejuvenator (rasāyana), voice tonic (kāṇṭhya), and anti-ulcer agent. Modern research supports its role in gastric protection, adrenal support, and respiratory relief. Properly used, it harmonizes Pitta and Vāta and promotes nourishment, vitality, and resilience of the entire body.

Ref: Bhavaprakash Nighantu