Food topics, including recipes.
Fri 24 Oct, 2014 7:40 pm
Black heart sassafras commonly found in Tassie has leaves that smell great when crushed.
I have used them to make tea in the past and find it brilliant and refreshing. I originally heard through word of mouth that it was safe to drink (and apparently is meant to give you vivid dreams - but none that I can recall) , however a bit of google searching does not really give much evidence to it being either popular or known to be safe. I was wondering if anybody else has some knowledge or experience?
Cheers
Fri 24 Oct, 2014 8:10 pm
It has a long history with bush workers and sassafras was also used to brew a beer - I assume in place of hops. As to its toxicology - no idea, but obviously not instantly fatal.
Fri 24 Oct, 2014 8:28 pm
Australian sassafras is different to american/European sassafras.
Northern hemisphere Sassafras was used to make Sarsaparilla and beer. The FDA banned it as it caused liver damage, sometimes leading to cancer.
I can't find any journal articles referencing the toxicology of Atherosperma moschatum, except some that have found a novel alkaloid in the bark.
I assume it's not immediately poisonous but might have toxic effects in high doses or over longer time frames.
Fri 24 Oct, 2014 8:43 pm
Some native plant nurseries have 'edible plant sections'. Perhaps they might have the info you are looking for.
Sat 25 Oct, 2014 10:06 am
Thanks guys,
Regarding Australian sassafras (atherosperma) for beer, I gave it a search and have actually found some home brewing recipes using it (mainly the bark) and ginger as a base. Intriguing, may have to give it a shot!
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