How To Use Sassafras

When Hank Williams, Sr. sang about "Jambalaya and a crawfish pie and filé gumbo" in the mid-1950s, many people sang along without knowing just what Hank meant. Filé (fee-lay) is the traditional Cajun condiment made from leaves from the sassafras tree. Making filé has changed little from the early days of our country, when the African slave culture mingled with the French and Native American cultures of the Deep South. Sassafras roots, traditionally used to make root beer, are known to contain safrole, a suspected carcinogen and cannot be sold without special treatment. Filé has no Food and Drug Administration restrictions on its sale.

Sassafras leaves
Spice grinder
Storage jar

Instructions

- 1
  Remove the leaves from the sassafras tree during early fall, before the leaves change colors.
- 2
  Wash the leaves to remove any dirt or contamination.
- 3
  Bundle the stems together, tie, and hang the leaves in a cool dark place. Do not disturb until the leaves are dry and break easily.
- 4
  Break the stems off of the leaves, and remove any thick veins running throughout the leaves
- 5
  Break apart the leaves and grind in a food mill, coffee or spice grinder, blender or food processor. Continue to grind until the leaves are reduced to a fine powder.
- 6
  Place the filé powder into a flour sifter and sift until all the fine particles are out. Discard what is left in the sifter.
- 7
  Put the filé powder into a jar with a tightly sealed lid. Label with the date and name. Store in a cool, dark cabinet or the refrigerator.
- 8
  Add a small amount to a dish at the last minute, or after cooking. Filé powder will become gummy if overused or overcooked.

How to Oven Dry Oregano

Cilantro Seed Uses

Herb Basics