Got a hankerin' for some sassafras? Try these recipes and don't
forget that you can freeze and reuse the roots several times.
1 package powdered pectin
3 cups honey
2 tablespoons sassafras root bark, ground fine
Boil sassafras roots for 30 minutes and then strain. Measure 2
cups of the sassafras tea into a large saucepan. Add pectin and just
barely bring to a boil. Add honey and sassafras root bark that has
been grated to a fine powder. Simmer for 6 minutes. Put into
sterilized glasses. For pints, process them in a boiling water bath
for 10 minutes, and for half-pints, process in a boiling water bath
for 5 minutes.
you get the roots of the sassafras tree, scrub them careful not to
wash away the root bark. Granny used to say that the small roots had
better and fresher sap than the large roots. Put water into a pan
and let the water boil. When the water comes to a boil, add the
roots. Boil. I usually boil until the liquid is a deep reddish
brown. The darker the liquid is, the stronger the flavor. Remove
from heat. Put a coffee filter in a metal strainer and pour liquid
through this into a pitcher, add enough sugar to your liking and
serve hot or cold. I like mine icy cold.
3 pints molasses
A pint and half of white honey
A heaping tablespoon of cream of tartar
Carefully wash roots and boil in water until desired strength,
strain through cheesecloth (or coffee filter), stirring in molasses
and honey. Place in saucepan and bring slowly to the boiling point,
allowing it to simmer for about ten minutes; again strain and add
cream of tartar and seal in airtight bottles. Serve in tall slender
glasses containing two tablespoons of shaved ice and a liberal pinch
of bicarbonate of soda; fill quickly with the mead and stir
vigorously with a long handled spoon.
candy can be made year-round, either by using stored roots in the
freezer or by going out and digging a fresh supply of roots. The key
to making an intense-flavored sassafras candy is to add the root
pieces near the end of the process rather than at the beginning,
because the flavor in the oil will cook off.
2 cups sassafras root pieces or bark (i.e., enough roots to yield
at least 1/2 cup of pulverized bark peeled from the roots)
2 cups water
2 cups sugar
1 ¼ cups light corn syrup
1 tablespoons butter
1 well-buttered large glass baking dish or cookie sheet, with a rim
of ½ inch or more
Lightly scrub roots in cold water to remove any residual dirt, then
peel the bark off the root pieces with a knife or carrot peeler.
Bring the water to a low boil and (optional: throw the peeled roots
in and simmer them for awhile to give the water a little preliminary
flavor and color boost).
In the meantime, put the peeled root bark in a food processor and
pulverize it until the root is ground up quite fine. You should have
at least 1/2 cup of pulverized bark pieces when you're done (less
will result in a less intense flavor in the candy).
Pull out root pieces (if any) from the simmering water and add
the remaining ingredients to the liquid. Boil at high temperature
and get a candy thermometer ready. When the boiling liquid
approaches a temperature of between 290-300 degrees, stir in the
pulverized root bark and mix well. The mixture will sizzle and drop
in temperature about 20-30 degrees as the moisture in the root bark
When the temperature of the mixture gets back up to between
300-310 degrees (the "hard crack" stage), remove from the
heat and then pour it out into the baking dish or cookie sheet and
spread evenly. As the candy begins to solidify, you may want to
score its surface with a knife to help you break it into uniform
pieces later. Store whatever you don't eat right away in tightly
sealed glass jars in a cool place, and it should retain its flavor
and hardness for a year or so.
1 root of sassafras
1 quart water
Take 1 root of sassafras and boil in 1 quart of water for 20-30
minutes. Put in a bottle and when your hubby comes home to quarrel,
fill your mouth full and hold until he goes away. Granny said it was
a "sure cure."