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Natural Roots and Barks used in Root Beer

Some of the plant materials that have been used in root beer over the years include sarsaparilla root, sassafras root, dandelion root, ginger root, yellow dock root, burdock root, spikenard root, birch bark, wild cherry bark, wintergreen bark, prickly ash bark, spicewood, allspice, juniper berries, vanilla bean, coriander seed, licorice, dog grass, pipsissewa, cardamom, cinnamon, and even hops. Some recipes relied mainly on one ingredient; like Birch Beer and Sarsaparilla Soda. However, root beer was the king in popularity even back then.

Birch Bark 1 oz. $3.65
Birch Bark 1 lb. $44.95
A tea made from Birch leaves may be used as an effective remedy against cystitis and infections of the urinary system as well as removing excess water from the body (edema) and dissolving kidney stones. The cleansing properties have also been used against gout, rheumatism and mild arthritis.

Cinnamomum cassia

Known principally as a flavoring for savory dishes in Asia and Africa and for its use in pastries and beverages, cinnamon has also found its way into recipes for spicy holiday ales and ciders, sodas, coffees and teas.

Juniperus communis

Usually known as the principal flavoring in gin, it is also used to flavor beer and other beverages. Native Americans have utilized juniper for its healing powers and to relieve arthritis. In folk lore, juniper planted outside a front door kept out witches who had to correctly count its needles before entering the house.

Hemidesmus indicus

The herb takes its name from the Spanish "sarza" meaning a bramble, and "parilla", a vine. It is a misconception that sarsaparilla is the primary flavor of the beverage bearing its name. Refreshing sarsaparilla is made from a root beer type base to which has been added several of many roots and herbs. The sarsaparilla herb was originally added to beverages to help improve mouthfeel and head retention, but mainly for its medicinal properties as an agent to cure mouth sores, rheumatism and dropsy

Illicium verum

In times past, fresh star anise was chewed after each meal to aid digestion and to sweeten the breath. Used in specialty Belgian and holiday style beers, star anise has a flavor similar to licorice, yet is dramatically different when tasted side by side.

Planifolia Vanilla tehitensis

Vanilla beans are native to tropical America, and are the dried - fermented pod of an orchid plant. They were used for centuries as a flavoring by Aztecs in a cacao based drink. The beans are picked when mature, and require a curing process that takes place in the sun.

Gaultheria procumbens

While many people confuse wintergreen with mint, they are not related in any way. Wintergreen has long been used as an herbal remedy for arthritis, swollen joints and sore muscles. It goes by many names: teaberry, checkerberry, dearberry, spiceberry and boxberry. The former refers to its use during the American Revolution as a substitute for heavily taxed British tea.

Glycyrrhiza glabra

Do not confuse the flavor of licorice with that of anise, which is not related and is quite different when tasted side by side. Licorice has been used for everything from cough remedies to ulcer cures. The root imparts a very characteristic flavor and is surprisingly sweet. It contains glycyrrhizin, a substance 10 times sweeter than sugar, and is often added to chocolate to enhance sweetness.