Sarsaparilla: what it is and how to prepare the root

Sarsaparilla comes from tropical climbing plants in the Smilax genus, which pull themselves up through the forest canopy using tendrils. Ours is Smilax ornata, and it is the root that is used.

It has a long place in Central American and Caribbean herbal traditions, and it is one of the roots most associated with Dr. Sebi-inspired herbal routines. In herbal language it is sometimes called an alterative — a traditional term for a herb used as part of a broader wellbeing routine.

The root is rich in steroidal saponins — sarsasaponin and its aglycones smilagenin and sarsapogenin — which can make the tea foam slightly. It also contains a good deal of starch and some tannins, which give a little astringency.

Sarsaparilla is a tough, woody root, so it is simmered rather than steeped:

Mild, slightly sweet and earthy — the flavour behind traditional sarsaparilla and root beer drinks. It pairs well with other roots simmered in the same pan, such as burdock or dandelion root.

• Check with your doctor first if you are pregnant, breastfeeding, take medication or have a kidney condition.
• If you take digoxin or lithium, speak to your doctor — the saponins may affect how they are absorbed.
• It may add to the effect of diuretics.
• Check with your doctor if you have a hormone-sensitive condition.