Sassafras (Sassafras albidum) is native to the United States. Asian has two related species. It’s been used for food and medicine for thousands of years.

The aromatic root used to be used to make root beer, but the FDA banned it when they realized it contains too much safrole to be considered safe. The safrole is mostly found in the oil, so if that’s removed, most sources report that it can be safely consumed and even sold commercially in the U.S.

Identification:

Height: Between 20 and 40 feet high.

Leaves: Uni-lobed, bi-lobed, and tri-lobed smooth, soft leaves.

Flowers: Yellowish-green. Blooms before the leaves come out.

Bark: Deeply furrowed on the inside. Smells like root beer.

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Edible Value:

The leaves make an excellent trail side nibble or salad. Also, one of my favorite uses is adding the dried leaves to soups, stews, or sauces to thicken them. It can be used in place of corn starch.

Medicinal Value:

Traditionally, sassafras root was used to help with skin ailments, such as achy joints, swollen eyes, sprains, insect bites, and insect stings.

Sassafras may be safe in foods and beverages if it is “safrole-free.”

However, it is now considered unsafe for use as a medicine. Don’t take it by mouth or put it on your skin. The safrole in sassafras root bark and oil can cause cancer and liver damage. Consuming just 5 mL of sassafras oil can kill an adult. Even “safrole-free” sassafras used in medicinal amounts has been linked with tumors. If you are pregnant, it may even cause a miscarriage.

Sassafras can cause sweating and hot flashes. High amounts can cause vomiting, high blood pressure, hallucinations, and more severe side affects. It can cause skin rashes when used on the skin.

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