Sassafras
Sassafras albidum
An aromatic native tree known for its three differently shaped leaves on the same plant, spicy fragrance, and brilliant fall color. Historically the source of root beer flavoring.
- Light
- Full sun to part shade
- Water
- Moderate; well-drained soil
- Difficulty
- Moderate
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Overview
Sassafras is an aromatic deciduous tree native to eastern North America, famous for bearing three distinct leaf shapes—unlobed oval, two-lobed 'mitten,' and three-lobed—often on the same branch.
Every part of the tree is fragrant when crushed, with a sweet, spicy citrus scent. In autumn the foliage turns spectacular shades of yellow, orange, scarlet and purple.
It frequently spreads by root suckers to form thickets and was historically important as a flavoring and folk medicine, though its root bark contains safrole, now known to be carcinogenic.
How to identify it
- Leaves: alternate, aromatic, in three shapes on one tree—entire (oval), two-lobed (mitten), and three-lobed; brilliant multicolored fall color
- Twigs/bark: bright green young twigs; aromatic when scratched; mature bark deeply furrowed and reddish-brown
- Flowers: small yellow-green clusters in early spring (dioecious—male and female on separate trees)
- Fruit: dark blue oval drupes on bright red stalks on female trees
- Size: typically 30-60 ft tall; often forms colonies of suckers
Care & growing
- Light: full sun to partial shade
- Water: moderate; prefers well-drained soil, fairly drought tolerant once established
- Soil: tolerates poor, sandy or acidic soils; dislikes wet, heavy clay
- Temperature: hardy in USDA zones 4-9
- Feeding: rarely needed
- Propagation: difficult from seed (needs stratification); commonly spreads by root suckers, which can be dug and transplanted
Habitat & origin
Native to eastern North America, from southern Maine and Ontario south to Florida and west to Texas.
A classic pioneer species, it colonizes old fields, fencerows, woodland edges and disturbed clearings, often forming thickets. It is less common in cultivation due to its deep taproot, which makes transplanting difficult, but it is valued in naturalistic and native plantings.
Uses & benefits
Historical/culinary: root bark was the traditional flavoring for root beer and sassafras tea, and dried young leaves are ground into filé powder used to thicken Cajun gumbo. Note: safrole-containing root bark is no longer considered safe to consume; filé from leaves contains negligible safrole.
Ecological: berries feed many birds and mammals; it is a larval host for the spicebush swallowtail and other butterflies.
Ornamental: prized for fall color and unusual foliage in native and naturalistic landscapes.
Frequently asked questions
Why does one tree have three leaf shapes?
Sassafras naturally produces unlobed, mitten-shaped and three-lobed leaves, sometimes all on the same branch—a reliable identification clue.
Can I make tea from sassafras roots?
Traditional root tea contains safrole, which the FDA banned as a food additive because it is a potential carcinogen. Filé powder made from the leaves is considered safe.
Why is sassafras hard to transplant?
It develops a deep taproot and resents disturbance, so small, container-grown plants or suckers transplant far more successfully than large ones.
Does sassafras spread?
Yes. It readily sends up root suckers and can form sizable colonies or thickets if not managed.
Sassafras guides
In-depth guides for identifying, growing, and caring for Sassafras.
