Sassafras

Sassafras albidum

Sassafras is native to forests and fields of eastern North America. The tree is known for having three leaf shapes: oval, mitten-like, and three-lobed. All three leaf types can be present on a single branch. Crushed young leaves and twigs have a sweet, spicy aroma. The tree grows as high as sixty feet, and in fall exhibits bright orange and red leaves.

For generations, people have used sassafras for food and medicine. Native American tribes and early colonists made a tea from the root bark, which was consumed as a spring tonic. It was thought to reinvigorate the body and purify the blood after a long winter [1][2]. Sassafras was also used for fevers, joint pain, and gastrointestinal issues. Its dried leaves are milled into filé powder, which is used to thicken and flavor Creole gumbo [3].

Safrole, a primary chemical component of sassafras oil, was found to be carcinogenic in several studies [4]. As a result, sassafras oil and root bark are no longer used for commercial teas or medicines. Herbalists today use only the leaves, which are safrole-free, or simply enjoy the tree for its scent and beauty.

Sassafras continues to hold a special place in our culture and our ecology. It provides bird shelter and swallowtail butterfly larval food. It bridges our traditional herbal history with a modern understanding of plant chemistry.

[1] U.S. Department of Agriculture, Natural Resources Conservation Service. “Plant Guide: Sassafras albidum (Nutt.) Nees.” 2008. https://plants.usda.gov/DocumentLibrary/plantguide/pdf/pg_saal5.pdf

[2] U.S. Forest Service. “Sassafras albidum (Nutt.) Nees.” Fire Effects Information System. n.d. https://www.fs.usda.gov/database/feis/plants/tree/sasalb/all.html

[3] Caldwell, R. “Filé – Leaves of the Sassafras Tree in Creole Cuisine.” 64 Parishes Encyclopedia of Louisiana, 2010. https://64parishes.org/entry/file

[4] National Library of Medicine. “PubChem Compound Summary for CID 5144: Safrole.” 2024. https://pubchem.ncbi.nlm.nih.gov/compound/Safrole