Sassafras (Sassafras albidum)

Root beer, gumbo, and the smell of Southern woods.

What It Is

Sassafras is a small tree with big character — from its mitten-shaped leaves to its fragrant roots. Found in fields, woods, and forest edges, it’s one of North America’s most recognizable and storied plants, woven into folk medicine, culinary tradition, and regional identity.

Use It Like This

Leaves

• Dry and grind into filé powder to thicken gumbo.

• Use as a fragrant seasoning in stews or root vegetable dishes.

Roots

• Brew into traditional sassafras tea.

• Infuse into homemade root beer or syrups.

• Blend with sarsaparilla or wintergreen for layered flavor.

Tip: Sassafras contains safrole, a compound regulated in commercial food production. Occasional home uses like tea or gumbo are generally considered safe, but moderation matters.

Harvest Notes

• Identify by the mitten-shaped leaves and the distinct aroma when twigs are scratched.

• Dig roots in fall or early spring from young trees.

• Dry roots thoroughly before using.

• Harvest ethically — avoid overdigging from small stands.

Cultural Snapshot

Sassafras is a cornerstone of American folk food, deeply tied to Indigenous, African, and Southern traditions. From gumbo to root beer, it carries stories of place, spice, and community.