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Post by backwoodsman68 on May 11, 2010 9:04:39 GMT -5
Just wondered if anyone still digs sassafras root? We use to make some spending money digging it and liked to keep some around for our own tea.
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Post by James H on May 11, 2010 11:03:04 GMT -5
I know another member here does dig it for his personal use....
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Post by backwoodsman68 on May 12, 2010 2:03:12 GMT -5
We do on occasion for our own use too. Use to make alot of pocket money digging it and one late winter/early spring I bought a new water heater and made a house payment digging it. Nothing tastes quite like it. I tried the store bought "safe" concentrate but its not the same.
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Post by minnesotascott on May 14, 2010 5:24:06 GMT -5
I am waiting for the sarsaparilla, to green up here. With the ran we just got and the warm weather to come next week it should. Then its rootbeer time.
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Post by backwoodsman68 on May 16, 2010 22:00:23 GMT -5
Never dealt with sarsaparilla? Tree? Bush?
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Post by Hunter James on May 17, 2010 10:12:20 GMT -5
neither have i lol spew out some info admins or mods!!!!
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Post by minnesotascott on May 17, 2010 18:54:36 GMT -5
The stuff here is a short plant that dies back every fall, I took som epictures today to post. But righ tnow I am having issues with photobucket. When its fixed I will post the pictures.
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Post by backwoodsman68 on May 17, 2010 23:11:50 GMT -5
k, thanks
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Post by Hunter James on May 18, 2010 16:04:06 GMT -5
thanks scott
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Post by minnesotascott on May 23, 2010 18:34:04 GMT -5
Here are a couple of pictures. The root. The plant when young and reddieh leaves, the turn green as the plant matures.
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Post by Hunter James on May 23, 2010 22:19:04 GMT -5
very nice
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Post by stickbowhntr on May 24, 2010 7:36:29 GMT -5
how strong do you like to make yours scott? How about sassyfrass tea? Any recipies for both I woul dlove to see....tea or anything else?
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Post by minnesotascott on May 24, 2010 11:21:07 GMT -5
I have found to make a good cup of tea from sarsaparilla I take 4 to 5 pieces of root about 2” long and then pound it so is more of a fibrous mass. I then boil water till it is at a hard rolling boil add the roots turn the heat off, but leave it on the hot burner, and let it steep for 7 to 10 minutes. I like to sweeten it with birch syrup. I is a very mild tea, but I do caution don’t drink too much as it can make you have a little loose stool.
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Post by backwoodsman68 on May 25, 2010 10:04:04 GMT -5
Sassafras is claimed to be a carcogenic now? Anyhow we take several pieces of dried root for a cup or two. Double handful or 3 for a pitcher. You can soak it overnight etc but most times we're in a hurry. 1/2 gal water boiling for a few minutes with the root and then let it steep. If you sweeten it you want to add it while the water is hot/warm. Some claim excess consumption causes a laxatative effect but Ive never had that problem? Leaves and bark work too in a pinch but some claim the leaves are poisonous so its up to you. Root preparation is important. It has to be cleaned and dried. Outter bark has to be peeled off. Inner root has the most mellow flavor. If the root doesnt get dried it will mildew/rot. We split it up wet and dry it in the dehydrators or oven. You can freeze it too. The old glass canning jars with the wire locks and rubber seals work good for keeping a few weeks supply on the counter. The root chunks can be boiled and steeped several times also. After steeping you can also leave the chunks in the pitcher and just add a few pieces as need then boil and steep. The "tea" jellied makes for a different jelly/jam and is rather refreshing after the standard grape, strawberry etc jellies. Its excellent on heavy buttermilk biscuits. Got s wild hare and made a double batch of tea, one with sugar and one with sweetener. Good stuff. Stickbowhntr have you looked on the Homeseading Today sight? Lots of recipes there for different things and on WAT theres a bunch of recipes for wilder things(I even looked there and recieved some suggestions for Mountain Oysters). Ive got some recipes for old timey grub ie:burgoo, game etc too.
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Post by stickbowhntr on May 25, 2010 17:15:59 GMT -5
Its been years since i had any --going to cut a bunch of sassyfrass soon for woods/filed cleanning...
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