Sassafras (Sassafras albidum)

Family: Lauraceae | Edibility: Choice Edible (5/5)

Aromatic eastern hardwood famous for three distinct leaf shapes (oval, mitten, and three-lobed) and citrusy-root-beer scent.

Edible Parts & Harvest Seasons

Edible Parts: Leaves, Roots/Tubers, Bark/Inner Bark

Harvest Seasons: Spring, Fall

Flavor & Culinary Uses

Leaves provide an earthy herbal-thyme mucilage; root bark has intense sweet wintergreen, cinnamon, and traditional root beer essence. — Young tender spring leaves dried and powdered into authentic Louisiana Gumbo Filé; Filé powder stirred into hot soups at the end of cooking for silky thickening and aroma; Small root bark boiled for traditional tea (moderation advised regarding safrole)

Habitat & North American Range

Rich woods, forest borders, abandoned fields, and sandy uplands across eastern North America. (Zone 4, Zone 5, Zone 6, Zone 7, Zone 8, Zone 9)