Sassafras: Beauty and Utility

Saffron is particularly special for us; its magical scent along with its unique flavour inspires us each day and reveals a world of possibility in the kitchen.

We invite all brave souls who are keen to share their culinary secrets! If you have something delicious on your mind, don't hesitate to share it at [email protected] Let's show our appreciation for all those incredible cultures who dedicate their time and effort towards tantalising taste buds!

For now, love yourself and enjoy this one ... 

By Cat Gavin & Chrissy Moore

Native Americans welcomed European explorers to the Americas by offering them a drink that was unique in the world: sassafras. Local tribes have been harvesting the sassafras tree root (Sassafras Albidum) for many generations. They created an infusion using the root steeped in hot water.

Sassafras was an instant hit when the explorers brought it back to Europe. Sassafras root was soon one of the most popular commodities traded across the Atlantic. The tea was a favorite in America for 300 years, mainly because it's the original flavor of Root Beer!

In 1960, the United States Food and Drug Administration (FDA CFR 2023) declared that safrole oil, found in Sassafras trees, was a cancer-causing agent (MBG N.D.). Ironically, safrole is found in small quantities in other plants we consume, such as nutmeg and black pepper. Sassafras, however, was banned from being used as a food additive.

Hermie "Pappy Kerner" believed that people would continue to want sassafras, and so in 1962 he created a version without safrole. This was the drink's original, but tarnished, form. According to his recipe, the root bark of the sassafras trees is harvested sustainably in the Appalachian Mountain and Ozark Mountain areas. People who are familiar with the Appalachian and Ozark Mountain regions, where sassafras grows, will have likely encountered sassafras before, but it is worth sharing its many benefits for those outside of its range (Gavin pers. comm. ).

Albidum is the specific epithet of "sassafras" which was given by Nicolas Monardes, a botanist, in 1569. It means "white". Like avocado (Persea spp. ), cinnamon (Cinnamomum spp. Sassafras belongs to the Lauracaeae, which also includes bay leaf (Laurus Nobilis) and cinnamon. It's easy to recognize since it has tropical relatives (Encyclopedia.com N.D.). Sassafras can be identified by its leaves. There are three different types of leaves on one tree.

Sassafras trees can grow up to 60 feet tall and have a spread of 25-40 feet. Some have even grown as high as 80 feet under ideal conditions. In the north, it is a shrub. It reaches its highest height in the Great Smoky Mountains in North Carolina (Sievers 1930). It can be found in upland forests and dry ridges or ridges along fence lines, as well as old fields, ridges, or forest edges. It is highly adaptable and tolerates virtually any soil type within its range. This includes clay, dry soil and even a high level of drought. However, it prefers moist, well drained sandy loam soils. It can tolerate a wide range of light conditions, from full sun to partial shadow (MBG, N.D. ; USFS N.D .).

Sassafras leaves can be three to seven inches long and have a lobed edge or not. The lobed leaves can look like mittens, which is a distinctive trait. Sassafras leaves can change color in the fall. They may turn orange, red or yellow. Autumn can be an amazing time to see it. Each flower has six yellowish petal. It blooms early in the spring before or during new leaf emergence. Sassafras trees are dioecious. This means that the male and female flower appear on separate branches.

The fruit, a dark blue drupe, matures in early summer and sits atop an elongated red structure called a "pedicel", which creates a striking contrast. The fruit is consumed by birds and small mammals or carried along in waterways. It helps disperse seeds. It is more likely that dense thickets are formed by root sprouts than seeds if you find them in old fields or wooded openings (USFS, N.D.). Trees are known to sucker, especially if their root zone is disturbed (LBJWC N.D.).

Sassafras flower nectar and pollen are appealing to bees. The leaves provide food for larvae of the Spicebush Swallowtail Butterfly, Tiger Swallowtail Butterfly, and Spicebush Silkmoth (LBJWC N.D.). Sassafras also serves as a food source for wildlife. Black bears, wild Turkeys, and songbirds enjoy the berries; deer, porcupines, and rabbits munch on leaves and twigs in winter.

Sassafras has been used by Native Americans for centuries as a food and medicine. This was long before European colonizers came to the area. The Cherokee used it as a blood thinner to purify the blood and treat skin conditions, rheumatism and other ailments. (LBJWC N.D. ; MBG N.D.). The bark was among the first products exported from the New World. Sassafras, which was originally used in Europe to "cure" the syphilis disease, was found to be ineffective. The roots of sassafras were boiled in the south and then mixed with molasses to make the first root ale. Since hundreds of years, a cup of sassafras tea is a popular spring tonic for the South.

The wood is used to make rails, cabinets and buckets. It is also used as firewood. The bark and wood of the tree are used to produce an orange dye. (LBJWC N.D.). Sassafras is used in a variety of ways to treat ailments. These include: boosting immunity, treating cancer, increasing energy, decreasing inflammation, treating kidney problems, purifying the blood, and treating malaria, scurvy and gonorrhea. According to the Missouri Botanical Garden "culinary use has included sassafras root oil, root beer flavoring, and a gumbo thickening agent known as file that is popular in Louisiana Creole cooking (Atlas Obscura 2020; MBG N.D .).

Sassafras is beautiful and ornamental, but it's also been a great asset for centuries. Take a moment to admire its many benefits and tell others about it if you are lucky enough to find it growing nearby.

Medicinal Disclaimer The Herb Society of America, Inc. does not recommend or advise the use of herbs as a medicine or for health purposes. This information is provided for educational purposes and should not be construed as an endorsement or recommendation of any specific medical or health treatment. Consult your health care provider prior to using herbal remedies.

Photo credit:1) Sassafras Albidumtree, (pverdonk CC BY NC 2.0); 2) Ancient infusions sassafras leaf concentrate, (Cat Gavin); 3) Sassafras Leaves (Cat Gavin); 4) Map showing Sassafras Albidum native range, (US Forest Service); 5) Sa

References

Atlas Obscura. 2020. Native American Origins of Gumbo Accessed on 8/27/2023. https://www.atlasobscura.com/articles/native-american-gumbo

Encyclopedia.com. N.D. Laurel Family. Accessed 2020. https://www.encyclopedia.com/science/encyclopedias-almanacs-transcripts-and-maps/laurel-family-lauraceae

Gavin, Cat. 2023. Personal Communication

Lady Bird Johnson Wildflower Center Plant Database. N.D. Sassafras albidum. Accessed in 2020. https://www.wildflower.org/plants/result.php?id_plant=saal5

Missouri Botanical Garden plant finder. N.D. Sassafras albidum. Accessed 8/26/2023. https://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?kempercode=i820

Sievers, A. F. 1930. American medicinal plants with commercial significance. U.S. Department of Agriculture Miscellaneous publication 77. Washington, DC. 72 p.

United States Department of Agriculture Forest Service. N.D. Sassafras albidum. Accessed in 2020 and 8/26/2023. https://www.srs.fs.usda.gov/pubs/misc/ag_654/volume_2/sassafras/albidum.htm

United States Food and Drug Administration N.D. CFR Code of Federal Regulations, Title 21. Current as of June 7, 2023. Accessed on 8/27/2023. https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=189.180

Cat Gavin is a student of plant biology at Ohio University. Cat Gavin is a plant biology student at Ohio University.

Chrissy is the curator at the National Herb Garden in Washington DC. Chrissy Moore lectures, gives tours and writes about various herbal topics. She also maintains the garden at the NHG. She is a Potomac Unit member of The Herb Society of America, and an International Society of Arboriculture Certified Arborist.

Frequently Asked Questions

Is it okay to use dried herbs instead of fresh ones?

It is best to pick up fresh herbs whenever possible when using herbs.

Although dried herbs are convenient, they don’t provide the same benefits as fresh herbs.

Fresh herbs contain essential oils that give your food a unique flavor. These oils help preserve the nutrients within the herb.

Dried herbs lose all their flavor after drying, so they cannot replace fresh herbs.

You should only use dried herbs if you absolutely must. Otherwise, you should get your fresh herbs from the market.

What spice is good for inflammation?

Turmeric is one spice that can be beneficial for reducing inflammation. It contains the active ingredient curcumin, which has been studied extensively and shown to have anti-inflammatory effects on the body. Other spices like ginger, cinnamon, cayenne pepper, garlic, and cardamom may also reduce inflammation in the body. Adding these spices to your diet can help reduce inflammation and promote overall health.

Another spice that can be used to reduce inflammation is black pepper. The active ingredient in black pepper, piperine, has been studied and found to have anti-inflammatory properties. It may also help reduce pain associated with inflammation. Additionally, the spice contains antioxidants which are beneficial for overall health.

Adding black pepper to your diet may help reduce inflammation and promote overall health. Be sure to talk with your doctor before adding any spice to your diet, as some spices may interact with your medications or supplements. Eating various healthy foods, including spices with anti-inflammatory benefits, can help keep your body balanced and reduce the risk of chronic inflammation-related illnesses.

In summary, adding spices to your diet can be beneficial for reducing inflammation and promoting overall health. Spices like turmeric, ginger, cinnamon, cayenne pepper, garlic, cardamom, and black pepper have all been studied for their potential anti-inflammatory effects.

What is the difference between herbs and spices?

Herbs are used for cooking, and spices are used for seasoning.

Herbs have more intense flavors and can be used to cook dishes, while spices can bring out the flavor of foods without altering the taste.

Spices can also be added to food during preparation, such as curry. Spices may be bought individually, or whole packages may be purchased. There are many spices, including black pepper, cayenne pepper, cinnamon, cloves, coriander, garlic, ginger, nutmeg, oregano, paprika, parsley, rosemary, sage, salt, thyme, turmeric, vanilla extract, etc.

The best way to ensure that you are selecting the right spice for your dish is to read the label carefully. If there is an ingredient list, look for "spice" among the ingredients. A common mistake cooks make is buying too much of a particular spice because they do not realize how little they need.

There are a few basic rules to follow when choosing which herb or spice to use. For example, most herbs are fresh, whereas spices tend to last longer. Also, herbs are generally found in small quantities, while spices come in larger containers. Finally, most herbs are usually sold loose (or ground), while spices are packaged in jars or cans.

As long as you are careful to select the correct herbs or spices, you will find that adding them to recipes makes preparing meals easier. After all, spices add flavor to various dishes, while herbs can help improve the appearance and aroma of food.

Statistics

• For those with high cholesterol, garlic supplementation appears to reduce total and/or LDL cholesterol by about 10-15% (72Trusted Source73Trusted (healthline.com)
• The global herbs market is expected to reach more than $125 billion by the end of 2025.

External Links

[TAG36]

• Detoxification and antioxidant effects of curcumin in rats experimentally exposed to mercury - Agarwal - 2010 - Journal of Applied Toxicology - Wiley Online Library

[TAG38]

• Amazon.com: Starwest Botanicals Organic Bilberries Whole, 4 Ounces: Grocery & Gourmet Food

[TAG40]

• Bouquet garni - Wikipedia

[TAG42]

• Ashwagandha | Memorial Sloan Kettering Cancer Center


• Grape Seed | Memorial Sloan Kettering Cancer Center

How To

How To Upcycle Herbs After Making Infusions, Oils, Tinctures, And More?

There are more ways to use herbs than you might realize. This is why it's essential to keep an open mind when learning how to make herbal infusions, oils, tinctures, and more.

You'll find that there are many methods for making these products, and even though they may seem similar, each method has its benefits.

For example, some methods include creating decoctions, boiling water or alcohol with the herb(s), and letting them simmer for a while. These infusions are solid and potent because they contain higher concentrations of active compounds.

Another type of infusion includes macerating the herb(s), which means soaking them in liquid for a few hours or even overnight. Macerations tend to produce milder results because the plant material isn't boiled.

Some cold-infused forms involve steeping herbs in cool liquids such as ice cubes or cold water. Cold infusions are gentler than hot ones, often used to treat minor ailments.

Herbal oil extraction involves heating the herb(s) to release the essential oils. You can either do this yourself or have someone help you out with it.

Finally, there are tinctures made by mixing herbs with alcohol. They're usually taken orally and are very effective for treating coughs, colds, and flu symptoms.

The best way to learn how to create infused products is to experiment with various techniques. Each technique offers a different potency and effectiveness, depending on the herb(s) you choose.

Once you've tried a few different methods, you'll begin to develop your preferences. In time, you'll be able to determine which techniques work well for you and which aren't worth pursuing.

Resources:

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