Sassafras albidum – Sassafras

Sassafras can be identified by having three distinct leaf patterns (one, two, and three lobed leaves). Sassafras leaves have a citrusy smell when crushed.

Young sassafras leaves are edible raw. They have a mucilaginous texture and slightly lemony taste. Sassafras leaves are dried and ground to make filé powder, a thickening and flavoring agent in gumbo.

Sassafras roots can be turned into a tea. This tea was traditionally consumed as a spring tonic. It was thought to prepare the body for the coming heat of summer.

Sassafras roots were originally used to make root beer. Safrole, a constituent of sassafras oil, was banned in 1958 when it was found to have carcinogenic effects in rats. Safrole is also present in black pepper, cinnamon, cocoa, and basil.

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Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.