Sarsaparilla Harvest

Sarsaparilla, a member of the ginseng family, grows wild in addition to being cultivated as an alternative cash crop. This cash crop harvest consists of the roots. Once dried, the harvested roots contribute to the production of medicines, candies and beverages.

Time Frame

After waiting two to three years for the first harvest, harvest sarsaparilla annually. Begin harvesting the sarsaparilla in the fall while the leaves are still healthy, but before they die at the end of the growing period.

Method

Look for the largest roots of the plant, and harvest these by cutting them from the plant, leaving the smaller roots alone. Cover the remaining roots and base of the plant with dirt to encourage the sarsaparilla's continued growth. Harvest wild sarsaparilla by pulling all of the roots from the ground. After harvest, you can dry and process roots for a variety of uses.

Geography

Mexico provides the bulk of dried sarsaparilla root. The plant is also grown and harvested in the U.S., Jamaica and Honduras.

Fun Fact

Sarsaparilla is best known for its contribution to the making of root beer as a flavoring.

References

• Wellesley College: Wild Sarsaparilla
• Wild Roots Herbal Learning Center: Wild Sarsaparilla
• CRC Handbook of Alternative Cash Crops; By James A. Duke, Judith L. DuCellier

Resources

• Herbs2000.com: Sarsaparilla
• Nutritional Supplements Library: Sarsaparilla