The Versatile Sassafras


If you’ve strolled around the edge of the woods you’ve encountered a sassafras tree, though it might have been only a seedling.  Unless you knew what you were looking for you probably walked right past without giving it as much as a fleeting thought.  Its natural range covers most of the eastern U.S.

Sassafras albidum is one of the more unique specimens we have in eastern North Carolina and it’s one I always show my students when teaching the art of plant identification.  You can use four of your senses to identify this one, and once you learn it you’ll be able to recognize it all over your neighborhood.

Leaves come out of the stem singly and can be either roughly oval, three lobed, or shaped like a mitten.  Their texture is slightly rough, especially on the lower side of young leaves, and they show early orange red fall color.

That’s all rather bland, but the unique characteristics of sassafras make it easy to distinguish by taste and smell.  Leaves and bright yellowish green stems have a citrus aroma.  My students call it the fruit loop tree.  Roots smell like root beer, quite appropriate since that was their use once.

Many are familiar with sassafras tea, but far fewer have experience with the tremendous potential of the unique foliage.  When dried and ground it makes a great thickener for soups and sauces, imparting a slight citrus flavor.  If you’ve eaten file gumbo you’ve eaten sassafras leaves or file.

The sticky thickening agent is natural mucilage that was once used for making postage stamps.  It has far fewer carbohydrates and calories than potato or corn starch, so I use it when I embark on a low carbohydrate diet.  It gives me a few more food options as gravy and other thick sauces normally are off my list.

File can be bought on the internet, and likely in some natural foods stores, but I prefer to make my own.  Dry the leaves in the open air, crush them and remove the veins and other fibers.  The next step is to grind the leaf tissue into a fine powder with a coffee grinder.  Now the file is ready to use.  A little goes a long way, so you might want to experiment on how viscous you want your final product.  For maximum shelf life make sure to store the powder sealed tightly in a dark place.

There has long been controversy with sassafras.  The roots which yield the flavorful tea contain an alkaloid and supposed carcinogen called safrole, which has been banned by the FDA since 1960.  For this reason many recommend not drinking large amounts of sassafras tea.

Researching the topic yields mixed opinions on how much tea is safe.  Some scientists say that a person would have to drink nothing but sassafras tea their entire life to significantly increase the risk of liver cancer.  There are only trace amounts of safrole in the leaves, however, and there is no evidence to suggest that they are harmful.  For centuries Native Americans used extracts of sassafras to treat various ailments.

Ted Manzer teaches agriculture at Northeastern High School in Elizabeth City (tmanzere@ecpps.k12.nc.us).

Advertisements

About tedmanzer

I grew up in Old Town Maine and got a B.S. at the University of Maine in Plant Sciences/ minor in Botany. From there I moved to West Virginia and earned a M.S. in Agronomy at WVU. I also met my wife there. She grew up in rural WV as the daughter of tenant farmers who raised cattle and hogs. Their lifestyle at times was one of subsistence and I learned a lot from them. I've always been a foraging buff, but combining my formal botanical knowledge with their practical 'Foxfire-type' background opened up my eyes a little more. I now teach agriculture to high school students at Northeastern High School in Elizabeth City, NC. My wife teaches with me and we make a great team. I also write a weekly nature/foraging column for the local paper (dailyadvance.com) and frequently publish articles in several other newspapers in northeastern North Carolina. I also have written several Christian nature/adventure novels that I plan to publish eventually. One is a five book family saga I call the 'Forgotten Virtues' series. In the first book, Never Alone, a young boy comes of age after his father dies in a plane crash, and he has to make it alone. Never Alone is now available in paperback, Kindle and Nook. The second book, Strange Courage, takes Carl from his High School graduation to his recovery from a nasty divorce. The third book, Second Chances, takes Carl from his ex-wife's death and the custody of his son to his heroic death at age 59. The fourth book, Promises Kept, depicts how his grandchildren react and adjust to his death. In the final book, Grandfather's Way, his youngest and most timid granddaughter emerges from the shadow of her overachieving family and accomplishes more in four months than most do in a lifetime. I use many foraging references with a lot of the plants I profile in these articles in those books.
This entry was posted in foraging and tagged , , , , , . Bookmark the permalink.

4 Responses to The Versatile Sassafras

  1. awhitenhs12 says:

    I really like the sassafras tree. We’ve seen and talked about it in class. I also didnt know that the roots were used to make root beer once.

  2. I love root beer. so it is nice to know how they it is made.

  3. Root beer is amazing and ive been drinking it my whole life now i kno where it came from

  4. susiehedley says:

    I love the name of this plant and everything it can be used for; the uses for tea is very interesting, especially how it was banned. The citrus aroma seems very inviting.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s