Instead of using the roots and shoots, I use the leaves of sassafras to make tea. Late season leaves that have fallen naturally are the best. I have a sassafras whose crown overhangs my deck, and every year from mid October to mid November I can gather all the leaves I want. I think I read somewhere that leaf tea is much safer than root tea, but I agree that root tea is probably not as unsafe as it is given credit.
I use scissors to cut up a handfull or so of leaves, put them into the coffee pot with 3 or 4 cups of cold water, set it on the coffee pot hot plate, and let it steep for about an hour. If you boil the water or get it too hot then the tea is not as good. Afterwards I either drink it straight or cut it with water if it is too strong. A touch of honey is nice to add.
The effect that sassafras leaves have on liquid is pretty amazing. They cause the liquid to thicken noticeably. I guess this is why they use it to thicken soups and stews in Cajun and Creole cooking.
BTW, I have never seen sassafras anywhere near the sizes that you guys are talking about. Either my travels are limited, or they just don't get as big down here in Georgia.
