![]() Most people know about sassafras root. That is because it makes a delicious tea or "rootbeer". But you can also harvest and use the leaves. The leaves when dried and ground into a seasoning called File. The create the distinctive flavor of cajun dishes. What I love most about the Sassafras trees is how beautiful their leaves are in the fall. I harvested these leaves a little early, but as you can see some are already turning bright red. The fragrance of the leaves is like a lemony, earthy smell, it is best to add just before serving to avoid bitterness. Fresh or dried sassafras leaves can be brewed into a tea. Sassafras leaves were used by Native Americans and early settlers for their anti-inflammatory and diuretic properties. A poultice made from crushed leaves was traditionally applied to wounds or insect bites to soothe irritation and reduce swelling. When brewed as a tea, the leaves were used to aid digestion and alleviate symptoms of colds or fevers. While the root bark and oil of sassafras contain safrole, a compound with known health risks, the leaves contain significantly lower levels, making them a safer option for occasional use. If you’re foraging for sassafras leaves, look for the tree’s distinctive three-lobed, mitten-shaped, or oval leaves. Harvest them in spring or early summer when they are young and tender for the best flavor and medicinal potency. Wash the leaves thoroughly, and if making filé powder, dry them completely in a single layer before grinding them into a powder.
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