Sassafras albidum is a deciduous tree native to Eastern North America, easily recognizable by its aromatic properties. The roots, bark, and leaves have a distinct, spicy, and sweet scent, often compared to root beer or anise. Historically, the root bark was widely used by indigenous peoples and early American colonists to brew tea and as a primary ingredient for flavoring beverages. This use is connected to the root’s unique chemical composition, which provides its signature aroma.
Identifying the Right Time to Harvest
The optimal time to harvest sassafras root for maximum flavor and aroma is during the plant’s dormant season. This period spans from late fall, after the leaves have dropped, through the winter, and into early spring, before new leaf buds open. Visual indicators, such as the absence of leaves and cold weather, signal that the tree has entered this stage.
During dormancy, the sassafras tree halts above-ground growth and pulls stored energy downward. Volatile compounds, including the aromatic oils responsible for the root’s flavor, are concentrated in the root system. This high concentration makes the root bark potent and flavorful for harvesting during the colder months.
Once spring arrives and the tree begins to allocate resources toward leaf production, these compounds move up from the roots to fuel new growth. Harvesting after this process starts results in a root with diminished flavor and aroma. Therefore, targeting the period when the ground is not frozen, but the tree is fully dormant, yields the most potent material.
Sustainable and Ethical Harvesting Techniques
To ensure the long-term health of the sassafras population, harvesting should focus on small saplings or suckers rather than mature trees. Sassafras frequently produces small trees that sprout from the lateral roots of a parent plant. Targeting these smaller, dense growths allows for root collection without causing damage to the forest ecosystem.
When harvesting, use tools like a trowel or a small shovel to carefully expose the shallow root system. The goal is to remove only the smaller, lateral roots, which are typically found closer to the surface. Leave the main taproot and a substantial portion of the root mass intact, allowing the parent plant to regenerate and continue growing.
After selecting a small root, use pruning shears or a knife to make a clean cut where the lateral root connects to the main root. If removing a whole sapling, the entire small root ball is extracted, but avoid taking more than a few suckers from a single area. Fill the hole with the displaced soil immediately after harvesting to minimize disturbance to the surrounding environment.
Post-Harvest Preparation and Safety
After the root is extracted, the first step is a thorough washing to remove all soil and debris. The most flavorful and aromatic compounds are concentrated in the root bark, so only a light scrubbing is recommended to preserve this outer layer. The washed roots should then be cut into small pieces or shredded to increase the surface area for drying.
Drying the root material properly is essential for long-term storage of the aromatic oils. The pieces should be spread in a single layer in a cool, dark, and well-ventilated area, or a dehydrator can be used at a low temperature. The root is dry when the pieces snap cleanly rather than bending, indicating they are ready to be stored in an airtight container away from light and heat.
A safety consideration involves the naturally occurring compound safrole, which is a major component of sassafras root oil, sometimes making up as much as 85% of the extract. The U.S. Food and Drug Administration (FDA) banned sassafras as a commercial food additive and in tea in the 1960s and 1970s after studies indicated safrole is a potential carcinogen in laboratory animals. While traditional consumption of homemade preparations has a long history, individuals should exercise moderation due to the presence of this compound.