Red Bean Sassafras Root Stew

Autumn in the Eastern United States offers a hidden culinary treasure just beneath the forest floor. Among the diverse trees populating the landscape, the unassuming sassafras tree conceals a secret – it’s the original source of the iconic American beverage, root beer. While the leaves of sassafras are often used as a thickener in dishes like gumbo, the real magic for making root beer comes from the tree’s roots which are fragrant and spicy. When young sassafras saplings are pulled up, the tantalizing smell of root beer wafts into the air.

The process of harvesting sassafras might seem a bit rough, as it involves pulling an entire young tree from the ground to collect its root. Don’t be alarmed, though – it’s not as harmful as it sounds. Sassafras saplings grow in the shade of larger trees and, in their quest for survival, produce many offspring. Only a few of these will eventually thrive in the sunlight. The majority of these small, shaded saplings die off quickly, so pulling a few to harvest roots won’t harm the overall population. I prefer to twist off the root from the rest of the sapling, both for easier transport and to avoid conflict with any well-meaning hikers I encounter. Identifying sassafras is fairly simple, thanks to its distinctive, multi-shaped leaves – some with three lobes, others with two or even just a single lobe. For a more thorough guide to recognizing sassafras, consult this detailed resource.

When looking for saplings to harvest, aim for those around two feet tall. To extract the roots, grasp the base of the sapling firmly and pull upwards. Depending on the soil, some areas will be easier to pull from than others. If you’re struggling with a stubborn sapling, don’t push yourself too hard – just try a different patch. There’s no need to bring the entire sapling home; I typically remove just the stem and branches, leaving the rest to naturally decompose back into the forest.

It’s important to note that the sale of sassafras is banned in both the United States and Canada, and there are some intriguing reasons behind this (hint- drugs). I’ve written more about the history and regulation of sassafras in my Homemade Root Beer Syrup recipe, which you can check out if you’re interested.