Sassafras Season

It might be winter now, but Sassafras (or Sassyfras to some) season is just around the corner! Some time in the first half of February, well before the trees start to bud and after the ground has thawed, you can dig out a few Sassafras roots (a little goes a long way) and enjoy Sassafras tea all spring. The farmers around here say it “prepares your blood viscosity for summer”. Jonathan and I put this little video together to demonstrate the digging process.

Once you have your roots, all you need to do is wash and scrub them
well, and cut them into chunks. One or two pieces about the size of
your thumb will easily flavor a gallon of boiling water in short order. Turn off the heat and allow to set overnight and more tea will be ready in the morning. Too strong, add more water. Too weak, boil longer or add more root. Sweeten to taste with local honey!

7 Comments

  1. Judy January 30, 2013 at 7:57 pm #

    Great video! Very informative! Makes me want to grab my shovel… Or better yet, come see you and sit down for a cup of tea!

  2. Esther Staddon January 31, 2013 at 9:55 am #

    Wow! I love the “Staddon Studio”!!! Sauntina, we’ve really got to get this video crew up here!

  3. Sarah January 31, 2013 at 11:42 am #

    I’ve never seen this done, and I learned a lot by watching the video. Thanks for sharing! :-)

  4. James January 31, 2013 at 2:30 pm #

    Love it!! Great job, Michael and Jonathan! I learned a lot of stuff about “sassyfras” I didn’t know before. :)

  5. Patience January 31, 2013 at 5:21 pm #

    I love Sassafras tea! What a great idea!

  6. Sarah February 1, 2013 at 6:31 pm #

    Great job on the video Michael and Jonathan!! It was very informative and I hope to see more from the “Staddon Studio”!! Have a blessed weekend Sarah!!

  7. Jamie Parfitt March 2, 2013 at 11:46 pm #

    I like the name of your studio. And you guys get great sound; how do you do it? I am eager to show this to my children. They always enjoy your blog.

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