Sassafras albidum
Sassafras
Explore the size, hardiness, soil, light, edible uses and harvest period of Sassafras albidum.
General Information
Plant Properties
Growth conditions
Moist
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral
Partial shade, Full sun
Usage properties
Leaves, Condiment, Tea
Companion plant, Dye, Essential oil, Repellent, Wood, Fragrant
Description
Leaves - both raw and cooked can be consumed. Young leaves can be added to salads, while both old and young leaves are used as flavoring and thickening agents in soups due to their mild, aromatic taste. The leaves are often dried and ground into powder for later use. The young shoots are also used to brew a type of beer. The dried bark can be cooked with sugar and water to form a thick paste that is used as a spice. Roots and berries can also serve as flavorings. Winter buds and young leaves can be eaten raw. A tea can be made from the root bark which is considered a tonic. This tea can also be prepared by steeping the root in maple syrup and then concentrating it into jelly. Leaves and roots can be used to brew a tea that is best in the spring. Finally, tea can also be made from the flowers.