Bay laurel (Laurus nobilis) wears the crown in the laurel family’s royal culinary heritage, but two of its close American cousins can claim coronets at the very least.
The first of these is the red or swamp bay (Persea borbonia) that grows all along the Gulf Coast. Before the advent of imported bay, swamp bay brought the essence of laurel to our regional cuisine, but is largely neglected now. The American cousin of L. nobilis that deserves senior status is sassafras.
Sassafras (Sassafras albidum) is the most widely-known laurel my part of the world, that being the American South. Heather Sullivan, curator of the herbarium at the Mississippi Museum of Natural Science, said, “Both older and younger trees have the aromatic oils that are associated with this family, which you can generate by either scratching the bark on the younger trees or cutting the bark of the older trees. When the tree is in leaf, sassafras is one of the easiest trees to identify, as it usually has three different leaf shapes: a mitten, a glove and a solid leaf, which are spicy and aromatic when crushed.”
Sullivan said that a large sassafras might reach two feet in diameter and 80 feet in height. “The tree has not had much use in modern landscaping,” she said, “which is unfortunate, because the fall color is a party of reds, oranges, yellows and browns.”
She adds that sassafras “is familiar to many older residents in the state,” (thanks, Heather), but given my hillbilly ancestry, I find it appropriate that sassafras became familiar to me very early in my life as an ingredient for a tea that was used as a spring tonic. According to The Foxfire Book of Appalachian Cookery (a must-have for any Southern kitchen library), roots and twigs gathered in the spring are washed, pounded to a pulp and boiled, then strained and sweetened. A little later on, I found out about sassafras beer (call it fate), and even later found out that it’s an ingredient of sarsaparilla, too.
Now, a quick caveat of sorts; sassafras oil, derived from the roots and bark, is a main source of safrole, a phenylpropene also found in cinnamon, black pepper, nutmeg and basil, that was banned by the FDA because of its carcinogenicity in lab rats. Safrole is also classified as a List I chemical by the USDEA because of its role in the manufacture of MDMA (ecstasy).
But you know what? I wouldn’t worry about it too much; it’s been proven that safrole is about as dangerous as the limonene found in orange juice and the caffeic acid found in tomatoes, and I’m damn sure not going to give up
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