Sarsaparilla |
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| Common Name | Sarsaparilla |
| Scientific Name | Aralia nudicaulis |
| Also called American Sarsaparilla, Wild Ginseng, Wild Sarsaparilla, and Wild Spikenard, Aralia nudicaulis is a native American plant. Pronounced "sassparilla" or "sarsparilla," it was used by the Indians to make a soothing, perspiration inducing tea that was believed to alleviate rheumatism, gout, and skin diseases. The herb thrives in the moist, shaded forests of southern British Columbia and northeastern Washington. American sarsaparilla tea is thought to promote healthy tissue growth for internal and external ulcers and wounds. Some people used to believe the tea would cure syphilis. A South American cousin, Smilax ornato, is the evergreen vine used to make the sarsaparilla drink that was so popular in the late nineteenth century. | |
| Plant | A tender, deciduous perennial. The long, yellow taproot is similar to that of ginseng. A single stem branches into three parts, each having five 2- to 5-inch, finely toothed, lance-shaped leaves. The flowering stalk that comes from the root is overshadowed by the leaf stalk. Clusters of greenish flowers, which bloom from June to August, are followed by whitish berries that become purple or almost black when they mature. |
| Height | 8 to 12 inches high. |
| Soil | Moist, loose, well-drained. |
| Exposure | Partial shade or shade. |
| Propagation | Seeds sown as soon as they are ripe. Or, if that's not possible, they can be mixed with slightly damp peat moss and stored in plastic bags for 3 to 5 months before being sown. Also by root cuttings of 1 to 11/z inches, placed in sandy, moist soil in a propagating tray that is bottom heated. Be sure that the part of the cutting that was nearest the stem is placed pointing upward in the soil. Also by division of the long horizontal roots in spring. |
| Care | This herb grows freely and thrives well with routine management. It is best adapted for semi-wild and informal plantings. |
| Part used for Tea | The root, dug in autumn. |
| Taste | A bitter licorice flavour. Refreshing, fragrant. The tea has a reddish-brown colour. |
| How to Brew | BY INFUSION: Stir 2 teaspoons of ground fresh root, or 1 teaspoon of dried crushed or powdered root, into 1 cup of boiling water. Steep to taste. Sweeten with honey or sugar, if desired. Good hot or cold. |
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