A Grammatical Dictionary of Botanical Latin

glyco-, glycy-: in Gk. comp., sweet of taste or smell [> Gk. glykys,-eia,-u (adj.): sweet to the taste or smell, pleasant, delightful; (of water) sweet, fresh] opp. picro-: in Gk. comp., bitter [> Gk. pikros,-a,-on: sharp, keen, piercing; of taste, sharp, pungent, bitter]; see hedy-; see sweet;

- glycyphyllus, sweet-leaved; glycosmus, sweet-smelling.

- glykypikros (adj.), glucupicros, sweetly bitter.

Smilax glycyphylla.

Glyceria,-ae (s.f.I) Manna-grass [> Gk. glyceros, sweet, "in allusion to the taste of the grain in true Glyceria section Fluitantes" (Fernald 1950); From glyceros, sweet, alluding to the herbage. Graminaceae.(Paxton); “with reference to the edible sweet tasting grains of G. fluitans” (Stearn 1996).

Glycine L., [G. angustifolia, G. hispida] [> Gk. glycys, sweet, a genus that contains the Soy Bean, Glycine Max (Is.) Merr.]; the leaves and roots of some of the species are sweet. Fabaceae (Paxton); glycinifolius,-a,-um (adj.A), with the leaves of the genus Glycine.

Glycosmis. From glykys, sweet, and osme, smell; alluding to the sweet-scented flowers. Aurantiaceae. (Paxton); “both the flowers and the leaves are fragrant. Rutaceaae” (Stearn 1996).

Glycyrrhiza,-ae (s.f.I) L., Licorice [> Gk. glycys, sweet, and rhiza, root]; the sweetness of the root of the Liquorice is well known. Fabaceae. (Paxton); “the root of G. glabra provides the liquorice of commerce” (Stearn 1996).