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I have several large sassafras trees that I would like to use for flavoring. What part of the tree is used? How is it prepared? How is it used?

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Oh that's a real word? I thought Tenacious D was just making things up. –  Mien Feb 16 '12 at 14:48

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According to Wikipedia, using sassafras root as a flavoring might not be a good idea. Leaves can be dried and ground to make filé powder, used to thicken gumbo.

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Filé powder is not just a thickener; the article describes it as "spicy" and "earthy". And to be clear, the summary is: use the leaves, not the root, and not the bark. –  Jefromi Feb 16 '12 at 16:17
    
People used to use roots and bark. –  J. Musser Feb 17 '12 at 2:06

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