Sassafras(Sassafras albidum)
Other Names:
White sassafras, red sassafras, silky sassafras
Range:
Family:
Lauraceae – Laurel family
Growth Type:
Deciduous tree
Height:
Can reach 65 feet tall, but typically shorter
Leaves:
The leaves on a sassafras tree are arranged alternately. They are green to yellow-green, and turn a beautiful yellow with red tinges at the tips in autumn. The leaves are typically ovate, or egg shaped. They are usually 4 - 6 in long and 2 - 4 in wide. They have a short, slender petiole which is slightly grooved. The leaves themselves are strange, in that there are three distinctly different shapes. These different shapes are usually all on the same branch. One leaf type is elliptical, while the second has two lobes, and the third type has three lobes. The 2 lobed leaf resembles a mitten.
Stem/Trunk:
Young trees and shoots have a bright yellow green mucilaginous bark that turns reddish brown with age. After the tree reaches 2 - 3 years old, it will begin to develop shallow fissures in the bark. The bark of mature trees becomes deeply furrowed.
Root:
The roots are thick and fleshy, and frequently produce root sprouts which can develop into new trees.
Flower Season:
Early spring before the leaves appear
Flower Appearance:
Flowers grow in loose, drooping, racemes up to 2 in long. They are yellow to greenish yellow, with five or six sepals. Sassafras typically has male and female flowers on separate trees.
Seed/Fruit:
The fruit is a dark blue-black drupe about 1/3 in long containing a single seed, borne on a red fleshy club-shaped pedicel 3/4 in long. The fruit ripens in late summer.
Miscellaneous characteristics:
All parts of the plant are aromatic and spicy
Habitat:
Sassafras grows in rich, moist, loamy, soils. When young they can handle shade, but as they mature, they require full sunlight for good growth.
Parts Used:
All parts of this tree have been used by humans for thousands of years.
Culinary Uses:
Sassafras is used as a thickener, and a flavoring in creole cooking. File' powder is made from the leaves. Sassafras was also originally used to make root beer. I still make a similar drink every once in a while. It is one of my son's favorite things.
Miscellaneous Uses:
Sassafras wood has long been prized for fire making because of the flammable oils contained in its wood and leaves.
The following text is meant for informational purposes only. It is not meant to diagnose or treat any illness or injury. Always consult with a physician or other qualified medical care provider concerning the diagnosis and treatment of any illness or injury.
Energetics
Taste: Pungent/Sweet
Thermal: Warming
Humidity: Drying
Traditional Medicinal Uses:
It has been used to treat wounds. Woodland tribes used to run the leaves on wounds in order to speed healing. This wonderful tree has also been shown to be effective at treating acne, urinary disorders, and fevers.
Cautions According To WebMD
Contra-Indications
None Known
Possible Side Effects:
None Known
Possible Interactions:
None Known
Medicinal Actions:
Alterative,
Analgesic,
Anti-Infective,
Antilithic,
Antiseptic,
Antirheumatic,
Aromatic,
Astringent,
Diaphoretic,
Vulnerary
Herbal Preparations For Sassafras albidum
Strong Decoction
Part Used: Root bark
Plant State: Fresh or Dried
Place 2 ounces of fresh, or 1 ounce of dried root bark into a pan. Add 1 quart of water, and bring to a boil. Continue to boil over medium heat, stirring periodically, until reduced by half. Cool the mixture, and strain and drink.
Dosage: 2-4 oz up to three times daily as needed
Infusion
Part Used: Leaves
Plant State: Fresh or dried
Place 2 ounces of the fresh chopped leaves, or 1 ounce of dried leaves, into a quart mason jar, and fill the jar with almost boiling water. Cover the jar, place it in a sunny location, and let it sit for 8 to 10 hours or overnight. If refrigerated, the infusion will last a couple of days.
Dosage: 2-4 oz As Needed
Tincture
Part Used: Root bark & leaves
Plant State: Fresh
Alcohol Percentage: 50%
Plant to Alcohol Ratio: 1:2
Label a quart mason jar with the plant name, the part of the plant used, the percentage of alcohol used, and the date the tincture was started.
Fill the jar to the neck with chopped fresh leaves, then pour in 750 ml of 100 proof vodka, or 500 ml of 150 proof Everclear and 250 ml of water. Next pour the contents of the jar into a blender and blend until all of the plant material is thoroughly chopped into fine pieces and incorporated into the menstrum. This will increase the surface area and provide better leaching of the plant constituents. As a matter of fact, this method works so well that, if necessary, the tincture can be used in as little as 7 days. Now pour the contents of the blender back into the jar, being careful to scrape every last bit of goodness from the blender. Place a lid on the mason jar, shake it well, and place the jar in a dark cupboard. Once a day for the first 7 days, take the jar out of the cupboard and shake it well. Place the jar back into the cupboard, and leave it soak for another 3 weeks. After the tincture has soaked for 30 days, remove it from the cupboard and strain out the spent plant material. Your tincture will remain viable for 2-3 years.
Dosage: 30-60 drops up to three times daily
Tincture
Part Used: Root bark & leaves
Plant State: Dried
Alcohol Percentage: 50%
Plant to Alcohol Ratio: 1:5
Label a quart mason jar with the plant name, the part of the plant used, the percentage of alcohol used, and the date the tincture was started.
Place 150 grams of dried root bark and leaves into a quart mason jar. Now pour in 750 ml of 100 proof vodka, or 500 ml of 150 proof Everclear and 250 ml of water. Next pour the contents of the jar into a blender and blend until all of the plant material is thoroughly chopped into fine pieces and incorporated into the menstrum. This will increase the surface area and provide better leaching of the plant constituents. As a matter of fact, this method works so well that, if necessary, the tincture can be used in as little as 7 days. Now pour the contents of the blender back into the jar, being careful to scrape every last bit of goodness from the blender. Place a lid on the mason jar, shake it well, and place the jar in a dark cupboard. Once a day for the first 7 days, take the jar out of the cupboard and shake it well. Place the jar back into the cupboard, and leave it soak for another 3 weeks. After the tincture has soaked for 30 days, remove it from the cupboard and strain out the spent plant material. Your tincture will remain viable for 2-3 years.
Dosage: 30-60 drops up to three times daily
