Sassafras Root Beer

our facebook page for additional articles and updates.

Follow us on Twitter @EatThePlanetOrg


It’s not every day that you use a potentially illegal substance to cook. Sassafras(Sassafras albidum) is the key ingredient to make root beer, but at the same time, it’s also used to produce ecstasy and MDA. The Sassafras tree is native to the Eastern United States. Despite the many controversies behind it, it’s no secret that Sassafras is a healing plant. In fact, it has been used for thousands of years by Native American tribes for its medicinal properties. To find out more about Sassafras tree, read our article Sassafras, An Illegal Substance That Grows Wild in Our Back Yards.

Sassafras is a very versatile plant. Every part of the plant is flavorful but each part of the plant has uniquely distinct flavors. The roots are the main ingredient for our recipe today. Hence the name, root beer. Sassafras root is used for its unique flavor and fragrance, giving the traditional root beer a flavor that is still mimicked today in commercial root beer soda.

Ingredients (Makes about 8-10 cups)
Several Sassafras roots from the saplings, about ¼-inch thick and cut into ½-inch pieces (should fill around ¾ to 1 cup)
½ teaspoon anise or fennel seeds
2 cloves
1 stick cinnamon
4 allspice berries
4 cups water
1 cup sugar
¼ cup molasses
8 cups soda/seltzer water

Directions
Scrub the roots under running water to get rid of any dirt. cut up the roots to make ½-inch pieces. Make sure root bark is not removed and remains on the sassafras when cooking.

Fill a pot with 4 cups of water and place the roots inside. Then, add the anise seeds, cloves, cinnamon, and allspice berries. Bring to a boil. Once boiling, reduce the heat and let the mixture simmer uncovered for 20 to 25 minutes.

Pour in the molasses and stir the mixture thoroughly. Let the mixture simmer for 5 more minutes.
Turn off the heat and strain the mixture through a mesh sieve or cheesecloth. Clean the pot and then pour the liquid back into the pot.

Pour in the sugar and heat the mixture until just a simmer. Stir and make sure the sugar is completely dissolved. Turn off the heat and let the syrup cool.

Fill a glass of your choice with ice cubes. Then, pour in the syrup along with the soda water in a 1:2 ratio. Serve immediately.

 



Celebrate our Most Popular Article With This Exclusive T-Shirt!!

Visit our store by clicking on THIS LINK to get this t-Shirt which was designed exclusively for eattheplanet.org viewers which means it can not be purchased anywhere else on the internet. This shirt reads "Sassafras- The Radical Root". Our most popular article Sassafras, An Illegal Substance That Grows Wild In Our Back Yards inspired us to design this sassafras t-shirt
Many of our readers find that subscribing to Eat The Planet is the best way to make sure they don't miss any of our valuable information about wild edibles.

Subscribe to our mailing list

our facebook page for additional articles and updates.

Follow us on Twitter @EatThePlanetOrg



Lion's mane mushroom
Lion’s Mane Mushroom Recipe
Read more.
Amaranthus retroflexus, Common Amaranth leaves and flower seed stalks
Jamaican Callaloo Soup Recipe
Read more.
Giant Puffball
Breaded Puffball Mushroom Recipe
Read more.
Lentinula edodes, Shiitake Mushrooms growing on a log
Shiitake Mushroom Recipe
Read more.
Hen of the Woods
Quick Sautéed Hen of the woods Recipe
Read more.
Amelanchier lamarckii fruit and leaves
Serviceberry Muffins
Read more.
Chenopodium album, Lamb's Quarters leaf
Garlic Lamb’s Quarters Recipe
Read more.
Sheep's Sorrel leaves
Tangy Sorrel Salad Recipe
Read more.
Bittercress
A Spicy Bittercress Sautée
Read more.
Rose of Sharon Flower
Rose of Sharon Buds Sautéed with Onion and Garlic
Read more.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>