I asked when I called and none of the places around here had the sassafras leaves either. I had to spell it for them over the phone lol.
I read arrowroot is a common thickening agent but I wanted to have the file for the flavor aspect. I can get arrowroot here in town. I need it for a recipe called Gumbo Z'Herbs from the last book I got. Its all Kevin's fault...he told me about the dang book!

remember that when using file/file powder - use it just prior to serving, rather than during the cooking process, as it turns stringy if cooked.

Arrowroot is not a substitute for file, Janie.

Arrowroot is a starch, and is used like cornstarch. I prefer it for thickening fruity dishes, because the resulting gel is clearer.

I knew it wasnt a sub for file powder. I wasnt clear. I just meant if I was using the file to thicken I could use okra or even arrowroot which I can get here in town. I want the file for the flavor aspect. The book mentions you should only add the file after the gumbo has been removed from the heat.

>none of the places around here had the sassafras leaves either...<

I've never seen anyone sell sassafras leaves, Janie.

The idea is to gather your own. The Daniel Boone, and most state parks (i.e., Carter Caves) are covered up with it.

It's easy to recognize, if you don't know how. It's the only herbacious shrub that has three leaf forms. One is like a bamboo fan shape, that is rounded at the stem end, but coming to a point. The second is like a mitten; with the thumb by itself, and the other fingers in one compartment. And the third combines the two, with a rounded-point surrounded by two other fingers.

Any field guide will show it to you. And once you see it you cannot mistake anything else for it.

If there is any doubt, just rub a leaf between your hands and smell. It'll be just like root beer---for which sassafras is a major ingredient.