Has much changed in the Sassafras market on herb & root? Or is it to early to tell.

probably be like last year.

How is it prepped for sale? what was last year's price?

I have been looking at all the back posts. Don you said something about stems. Can I strip the green bark off small branches and make money on them. Like thin bark cherry .

I assumed it was for the root and leaves.

I could use some help with the root and bark. I only working with 6 to7 foot tall trees. there are easy to get out of sand. The leafs I can dry ok. It's the root that is small and not much bark. Is the bark on a small tree any value? And the rest of the root .

The bark on small trees is not worth messing with. They want the thick bark on the big trees. They actually want the inner bark. You must cut the outer rough bark off of the root bark. This is called rossing. It is a pain in the but to do.

Yes I found that out. But I did see how to do it. Good to here from you don THANKS

it grows like weeds in misery its very invasive

I have heard that there is a white Sassafras that is pretty much worthless on the root bark. The best Red Sassafras that I have found comes from the woods or on ditch banks.

The small new green branches are worthless as far as I know. They will also dry out horribly bad.
When harvesting the leaves,be sure you don't get any of the branch in your leaves. All they want is the leaves. From my understanding on the use of the leaves, they are used in File. When they grind the leaves into a powder, if any of the branch gets into the finished product, it caused the product to get to white looking and also the ground wood doesn't mix into the gumbo at all. at least I think they use it in Gumbo and some other Southern food.

I have very large established sassafras trees on a property I bought. When would I harvest the leaves and what would be needed to be done to them in order to prepare them to sell

Thx