My Herbal Wellbeing - Herbal Tea Database - Sassafras (Sassafras variifolium or S. albidum)

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Sassafras
Common Name	Sassafras
Scientific Name	Sassafras variifolium or S. albidum
Other names for this plant are Ague Tree, Cinnamon Wood, Saxifras, and Smelling Stick. A member of the laurel family, the sassafras is native to North American woods. It was used by the Indians long before the first white settlers appeared, and it was one of the first exports from America. When the Spaniards returned from their 1512 voyage to Florida, they brought back news of sassafras, and the Spanish doctor Monardes wrote of it as a medicine and tea as early as 1569. In the past, it was thought infusion of sassafras bark created a "blood purifier," causing perspiration and urination. It was also believed to aid in the treatment of gout, arthritis, rheumatism, and dysentery. CAUTION: The major chemical constituent of the aromatic oil in the sassafras root bark is safrole, which has been known to cause liver cancer in rats. Despite the continued popularity of sassafras tea, those who drink it should be aware that, until further research has been conducted on the effects of safrole on humans, they may be doing so at their own risk.
Plant	Perennial shrub or tree. The stem is covered with thick, rough, reddish-brown bark. The alternate leaves are downy on the underside and may appear in three forms-one simple, one mitten-like, one three-lobed-on one twig. Small, yellowish-green flower clusters bloom from April to June before the leaves appear, followed by pea-sized, yellow, green berries, each of which contains a single seed. The tree attracts the beautiful tiger-swallowtail butterfly, which lays her eggs on the leaves.
Height	From 15 feet in the North to as tall as 100 feet in the South.
Soil	Dry or moist sandy loam.
Exposure	Sun or partial shade.
Propagation	By seeds, planted during the third or fourth lunar phase, or stem cuttings.
Care	Keep soil well drained, and prune the young herb frequently until it is trained. When it is mature, prune only as required for shape. Suckers tend to pop up if roots are cut in cultivating. They should be removed when they appear. This tree has fine autumn colouration.
Part used for Tea	Bark of the root; leaves.
Taste	Root-beer flavoured.
How to Brew	BY INFUSION: 1 teaspoon of root bark in 1 cup of boiling water. Or 1 teaspoon of dried, or 3 teaspoons of fresh crushed leaves steeped in 1 cup of boiling water. Steep to taste in either case. Good with sugar and cream, hot or cold.