Sassafras is a deciduous tree native to eastern North America, recognized for its distinctive leaves and aromatic properties. It has been utilized for various purposes across different cultures for centuries, making it a subject of both traditional use and modern scientific scrutiny.
Botanical Profile and Identification
Sassafras (Sassafras albidum) is a medium-sized tree, typically reaching heights of 30 to 60 feet. Its leaves are a striking feature, displaying three distinct shapes on the same branch: unlobed oval, two-lobed “mitten” shaped, and three-lobed variations. These leaves, along with the twigs and bark, release a spicy, citrus-like aroma when crushed.
In early spring, sassafras produces small, yellowish-green flowers in clusters before its leaves fully emerge. Female trees develop dark blue, berry-like fruits on vivid red stalks in late summer and fall. The bark of mature sassafras trees is rough and deeply furrowed, appearing reddish-brown to gray. Sassafras thrives in moist, well-drained, sandy loam soils and can be found in open woodlands, along forest edges, and in abandoned fields across its native range, from southern Maine to eastern Texas.
Historical and Traditional Applications
Sassafras has a rich history of use, particularly among Indigenous peoples of North America. Many Native American tribes, including the Choctaw, Cherokee, and Iroquois, utilized various parts of the plant for both medicinal and culinary purposes. Infusions from the root bark were traditionally used to address fevers, diarrhea, rheumatism, skin ailments, and as a general restorative tonic.
European settlers adopted many of these uses, valuing sassafras for its perceived medicinal properties and as an early export from North America. The root bark was brewed into teas, often touted as a “cure-all” for conditions like syphilis or to “purify the blood.” Beyond medicine, its aromatic root bark was a traditional flavoring for root beer. The dried and ground leaves are also a key ingredient in filé powder, a thickening and flavoring agent used in Creole and Cajun cuisine, especially in gumbo.
Modern Understanding and Safety
Modern scientific understanding of sassafras centers on safrole, a compound abundantly present in the plant, particularly in its root bark and oil. Safrole is an aromatic organic compound responsible for much of sassafras’s distinctive scent and flavor. However, research has revealed health concerns associated with safrole.
Studies in laboratory animals have indicated that safrole can induce liver cancer and tumor growth, classifying it as a potential carcinogen. Due to these findings, the United States Food and Drug Administration (FDA) banned safrole as a food additive in the 1960s, citing its carcinogenic potential. This regulation prohibits foods containing added safrole, oil of sassafras, or sassafras bark, such as sassafras tea.
Sassafras root bark is largely restricted from use in commercially produced food and beverages in many countries. While safrole-free sassafras extracts are permitted in some commercial products like root beer, the original forms containing safrole are not. Despite these restrictions for internal consumption, sassafras finds limited non-ingestible uses, such as in aromatherapy or as a component in certain soaps and perfumes. The leaves, which contain negligible safrole, are safely used in filé powder for culinary purposes.