Sassafras Root Beer is an affiliate marketer. We may earn commission from links to products and services on this page.

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

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.


Featured Videos -

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

Musk Mallow (Malva Moschata) Flowers
Musk Mallow, Dainty and Elegant Yet Very Nutritious
Read more.
Lemon balm (Melissa officinalis)
Lemon Balm, the Refreshing and Fragrant Herb
Read more.
Corn Salad (Valerianella locusta) Leaves and Flowers
Corn Salad, a Tasty and Nutritious Wild Edible
Read more.
Comfrey (Symphytum officinale) Flowers
Comfrey, Slightly Toxic but Holds So Many Health Benefits
Read more.
Chervil (Anthriscus cerefolium) Flowers
Chervil, a Delicate and Versatile Spring Herb
Read more.
Catmint (Nepeta grandiflora) Flowers
Catmint, a Useful and Irresistible Herb
Read more.
Bee Balm (Monarda didyma) Plant with Pink Blooms
Bee Balm, Great for Bees and Humans Alike
Read more.
Anise Hyssop (Agastache foeniculum)
Anise Hyssop, a Fragrant and Nutritious Herb
Read more.
Perilla (Perilla frutescens) Green Variant
Perilla, a Delicious and Nutritious Asian Edible
Read more.
Borage/Starflower (Borago officinalis)
Borage, the Lovely and Tasty Starflower
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>