sassafras root in secondary?

has anybody ever tried sassafras root in secondary? it's every where around my house and i was curious. I was thinking of putting some with a stout along with a vanilla bean and some brandy in the secondary.

 

I was planning on using paul masson XO. I really like that one and it's cheap. I currently have a brown ale aging with brandy that had aged with a lb of cherries in it for 3 months.

 

I split of a gallon of the ale to experiment so this is 1 cup of cherry brandy to 1 gallon of beer. I tried putting brandy in a couple of different brown ales, porters, and stouts and it brought out a bunch of smooth vanilla notes that i really liked.

 

whole boil or right at the end? i'm guessing itd be best to stagger it?

 

i don't really care about it being a carcinogen. the alcohol will kill me long before the minute amount of carcinogen

 

I used to drink it all the time when i lived out in the sticks. i used to peel the bark off the root then boil the root for a little it. makes a nice pink drink

 

https://en.wikipedia.org/wiki/Safrole

"It occurs naturally in a variety of spices, such as cinnamon, nutmeg, and black pepper and herbs such as basil. In that role, safrole, like many naturally occurring compounds, may have a small but measurable ability to induce cancer in rodents. Despite this, the effects in humans were estimated by the Lawrence Berkeley National Laboratory to be similar to risks posed by breathing indoor air or drinking municipally supplied water."


i will never stop using it in my gumbo