HERB - Sassafrass

[RoseThstle@aol.com]

In a message dated 2/10/99 3:54:48 AM Central Standard Time,
CorwynWdwd at aol.com writes:

<< > Which leaves should I pick for a good tea, and when?  None of my
 >  books have a decent recipe.  Sigh....
 >  
 >  -Caro
 
 Actually, every time I've ever had sassafras, it's been the roots that we
made
 tea from. It was also used in the spring as a tonic, I can't remember having
 it any other time as just sassafras tea. 
 
 The leaves are, or were, used to make a seasoning called "fele gumbo" (sp?),
 which, as you might guess from the name, was a mix of okra and other stuff (I
 have a distant cousin I'll bet has something on this, probably a family
 reference) usually seafood. I MIGHT have a recipe somewhere.. but the world
 has gotten so paranoid about possible carcinogens, I couldn't encourage
 anybody to make it.
  >>
I dunno about the carcinogens, but I grew up on the sassafras tea.. but spring
is the best time, but stick to the smaller seedlings.  The older trees tend to
get bitter.
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