Sassafras trees are unique deciduous trees native to North America, known for their distinctive features and aromatic qualities. They are found across a wide range, extending from southern Maine west to Iowa and Texas, and south to central Florida. They hold a notable place in the natural landscapes of eastern North America.
Recognizing Sassafras
Identifying a sassafras tree is straightforward due to its distinctive leaves. A single tree can display three forms: an unlobed oval, a two-lobed “mitten” shape, and a three-lobed shape, often on the same branch. Crushing these bright green leaves releases a spicy, root beer-like aroma, a key identification characteristic. In autumn, the foliage transforms into vibrant yellow, orange, and red hues.
The bark also aids identification. Young trees have smooth, green bark that develops into thicker, reddish-brown bark with deep furrows as the tree matures. Scratching the bark reveals a spicy scent, similar to the leaves. Small, yellowish-green flowers emerge in clusters in early spring, often before new leaves unfurl. Sassafras trees are dioecious, with male and female flowers on separate plants.
Female trees produce small, dark blue, oval berries, or drupes, on vivid red stems. These fruits ripen in late summer and early fall, providing an important food source for wildlife. Sassafras trees grow to a medium height, typically 30 to 60 feet. They thrive in various habitats, including open woodlands, old fields, and along fencerows, often forming dense thickets from their spreading root systems.
Traditional Uses of Sassafras
Historically, sassafras has been widely utilized across North America, particularly by Indigenous peoples, for both culinary and medicinal purposes. Various parts of the tree, including its roots, bark, and leaves, were harvested for their aromatic properties and perceived benefits. These traditional applications predate European colonization and highlight the plant’s significance in cultural practices.
In culinary traditions, dried and ground sassafras leaves are processed into “filé powder.” This distinctive spice is used as a thickening agent and flavoring in Louisiana Creole cuisine, particularly for dishes like gumbo. The root bark was also a popular ingredient for brewing tea and provided the characteristic flavor for traditional root beer.
Beyond culinary uses, sassafras was also used in traditional remedies for various ailments. Indigenous communities employed different parts of the plant to address conditions like fevers, colds, digestive complaints, and skin conditions. For example, fresh leaves were sometimes rubbed directly onto wounds. The wood was valued for its durability and resistance to rot, used in timber products like flooring, furniture, boats, and fence posts.
Sassafras Safety and Regulation
Despite its long history of traditional use, modern scientific understanding has raised safety concerns regarding sassafras consumption, primarily due to the compound safrole. Safrole is an aromatic organic compound found naturally in sassafras plants, with concentrations particularly high in the root bark. Oil extracted from sassafras can contain about 80% safrole.
Studies in experimental animals indicate that safrole can induce liver tumors, including hepatocellular carcinoma, in rats and mice. Based on these findings, safrole is considered a suspected human carcinogen. Beyond its potential to cause tumors, safrole consumption has also been associated with adverse effects such as liver damage, vomiting, elevated blood pressure, and hallucinations.
Due to these health concerns, the U.S. Food and Drug Administration (FDA) took regulatory action in the 1960s, prohibiting the use of safrole and sassafras oil as direct food additives and flavors. This regulation deems any food containing added safrole, sassafras oil, or sassafras bark intended as a vehicle for these substances to be adulterated. Consequently, commercial products like root beer that once used sassafras now typically employ safrole-free extracts to ensure consumer safety.