Sassafras was banned from commercial sale in 1960 because researchers found that extreme doses of an ingredient found in Sassafras, called safrole, caused liver cancer in rats. These findings were very controversial for several reasons. The main reason being that it would take MASSIVE amounts of Sassafras being consumed to cause any negative effects. However, if you're concerned, please do the research before you try to make yourself any Sassafras tea.
If you'd like try some, here is the process from harvest to the glass:
1. Find a Sassafras tree.
2. Dig up some roots. Take them home and wash them really well then throw three to five roots about 4" long in a pot of boiling water. I normally do about a gallon of water for this amount of root.
3. Let the roots come to a rolling boil and sustain that boil for 30 minutes. Then remove the pot from the heat, cover it, and let it sit for 3 to 4 hours. The water will have turned a medium pink to a darker red color. Carefully pull the roots from the tea and strain the tea to get any small particles out.
4. Enjoy! If you like your tea strong you can drink it straight. Or you can dilute it with water like you would normal iced tea. I prefer mine diluted, with a bit of sugar, on ice. Just experiment with the variation that works best for you. You can also adjust the recipe to find the strength that you like. Just add more root to make it stronger or leave some out to make it weaker.
Or, you could just buy some commercial Sassafras Tea. The commercial teas use a safrole-free Sassafras flavoring to skirt by the safrole ban, so it won't be as tasty as the real thing, but it is better than nothing!