Almost all parts of the sassafras tree are usable for various culinary and medicinal purposes, the most common which is to make sassafras root tea, which like all medicinal teas should not be taken in excess. Many may be aware of the fact that root beer was originally flavored by sassafras roots harvested in the late winter. During this time, one can also harvest the flavoring chemical ‘safrole’ from twigs. The most concentrated amount of this substance is found in the young roots, or suckers, of the tree. Furthermore, young sassafras leaves are dried and pounded into a fine powder known as filé. This is an important ingredient to many Cajun dishes, especially gumbo. It is not cooked into the food, but added to it just before serving or given to guests in small dishes to add to their food to ensure the preservation of the powder’s subtle flavors. One can also add sassafras leaves and flowers to salads or use them to cure meats or flavor fats. The drupes can be eaten raw, added to soups, salads, and desserts. The drupes can also be used to make jams and jellies, but this can also be done by boiling twigs and/or roots into a tea by boiling them, straining, and adding a package of pectin. Then, bringing the mixture back to barely a boil before adding three cups of honey, two tablespoons of finely grated root bark, and simmering six minutes before canning.
Medicinally, Native Americans used sassafras leaves to treat wounds by rubbing them directly into a wound as a poultice. They used various parts of the plant for the purposes of treating urinary disorders, acne, and sicknesses that increase the temperature of the body, such as fever. Modern research has determined that the roots, bark, and oil of this plant have antiseptic and analgesic properties. Furthermore, different parts of the plant, including leaves, bark, roots, and stems, have been used to treat skin sores, toothaches, kidney problems, scurvy, swelling, rheumatism, menstrual disorders, bronchitis, hypertension, dysentery, and some sexually transmitted disorders. It also has been purported to be fungicidal, dentifrice (useful for cleaning teeth), diaphoretic (induces perspiration), carminative (gas preventing), and useful as a perfume in food, cosmetics, soaps, and for aromatherapy. It is also a valuable plant to wildlife as forage, including animals such as small mammals, deer, quail, and wild turkeys.
So remember, try and eat one wild food every day, just add it to something you are already eating! If you have ideas for wild food articles or have any questions or comments, please email [email protected].