Folklore and history
Sassafras was used extensively for food and medicine by the Indigenous peoples of North American long before Europeans arrived. Sassafras bark was one of the first exports of the New World. In the southern U.S., the roots were boiled, then combined with molasses, and allowed to ferment into the first ROOT BEER.
1-2 teaspoons of the dried herb per 1 cup of water will make a medicinal tea. 1-2 ml tincture x 3 daily, or as recommended by a herbal practitioner.
The root-bark contains a heavy and a light volatile oil, camphorous matter, resin, wax a decomposition product of tannic acid called Sassafrid, tannic acid, gum, albumen, starch, lignin and salts.