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Hello Sassafras = Salad Tree! Learn to ID, Harvest and Eat Its Tasty Leaves
Note: Due to crazy unexpected thunderstorms, we shot this video on an IPhone rather than with our usual camera equipment.
Sassafras is a native North American tree, scientifically called Sassafras albidum. Yes, the root and root bark are the famed parts used for making root beer, tea, and healing medicines.
But the leaves deserve some attention. I am a big fan of sassafras and I especially like their leaves, for their aromatic, citrus-y flavor and smooth, soothing texture.
To eat the leaves, add them when tender to salads. Or cook them, adding them at the end of the cooking process. Or dry and powder them to make file, a traditional addition to southern stews, like gumbo.
Habitat
Look for sassafras in full sun or part shade in moist, acidic, well-drained soil in woodlands, meadows, and rocky glades. Distributed in parts of eastern and central North America within USDA hardiness zones 4-9; and also found in Romania(!). USDA distribution map:
plants.usda.gov/home/plantPro...
Sassafras ID
BARK
Bark color is gray-brown with mahogany undertones. It is deeply ridged and furrowed and then horizontally broken into segments.
TREE GROWS somewhat crookedly, curving asymmetrically, up to 60 feet tall.
LEAF
It has 3 kinds of leaf shapes: ovate (eggy), one-lobed like a mitten, and two-lobed like a three pronged fork.
The leaf margins are entire (they have no teeth / serrations).
Alternate leaf arrangement.
FRUIT
Dark blue fruits on reddish stalks will be found on female sassafras trees. Sassafras are dioecious where male and female flowers are on separate trees.
TWIGS: greenish, very aromatic
AROMA: The whole plant is aromatic with a refreshing, citrus-y, root beer scent.
Happy sassafras spring to you!
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