If you desire a stronger tasting beverage, strain and then add … Allow to sit for half an hour, and strain. Sharing a genus with poison sumac (Rhus vernix) has unnecessarily blackballed staghorn sumac (R. typhina) from inclusion in many landscape plans. Its fruits contain high doses of vitamin C and tannin compounds. Foragers call … There are other things that can be done with sumac-ade. Whatever people call it, they pronounce it delicious. My children snack on the sumac drupes and we eat a lot of meals flavored with za’atar as well as use sumac in other ways without issue. Staghorn Sumac Those striking red berry clusters are edible!! Dry and/or vacuum seal and freeze to use in cooking year round! Its source is easily accessible to millions of Americans every summer. Lemonade. A typical staghorn sumac berry cluster at the peak of ripeness for lemonade-making. Staghorn sumac (Rhus typhina) is a deciduous shrub or small tree that belongs to the Anacardiaceae family. The leaves are large — sometimes more than two feet long — and compound, with each leaflet lanceolate and serrated. Staghorn Sumac and smooth sumac are hiding in plain sight! Unfortunately, the fact that it shares names with a tree of ill-repute has caused many to shun it. It’s Sumac-ade is pleasantly tart with a light pink color. Read More →, Inspired by the magic that happens when people gather around the table, connect with one another, and pursue their passions through all the stages of life, Fresh Flavorful was created in the Spring of 2013 (formerly ONE armed MAMA.com) helping others eat, entertain and adventure their way to a Fresh Flavorful Life. Leave out the lemon juice. The foliage of the Staghorn sumac closely resembles that of ailanthus (tree of heaven or stinktree) and black walnut. Anybody who tries to differentiate the two will have an easy time of it. The longer the berries infuse, the stronger the drink will be. Lightly floral, tart and refreshing it’s delicious as-is or used as a mixer in cocktails and mocktails. You can use the clumps right away for lemonade or dry them for later. Required fields are marked *, Welcome to Fresh Flavorful where you'll find easy recipes and simple ideas for eating, entertaining and adventuring your way to a fresh, flavorful life. What most commonly grows across North America is a close cousin in the sumac family, rhus typhina or more commonly called Staghorn Sumac. They are quite unlike the berries of the edible sumacs, like staghorn sumac. Sumac has a unique, tart flavor similar to lemon. This beverage has been called sumac-ade, rhus-ade, sumac lemonade, Indian lemonade, sumac tea and probably some other names that I have yet to hear. Staghorn Sumac Lemonade! Remove all the leaves. The petite, merci: MN Staghorn Sumac Lemonade and Kombucha! 1 cup unsalt, Just when I thought my holiday baking was over I f, Croissant French Toast Bake // perfect for slow Su, Homemade Irish Cream has been my go-to handmade ho, early pioneers treated coughs, sore throats and fevers with sumac, while American Indians used these berries to treat anything from reproductive problems to stomachaches and wound, Blackberry Infused Earl Grey Iced Tea Latte, full of antioxidants like pyranoanthocyanins with the anti-inflammatory power to neutralize cancer, prevent heart disease + the early signs of aging + help skin conditions & reduce body pain, helpful in increasing milk production (hello, citrusy mother’s milk cookies!) Your email address will not be published. One of my all-time favorite drinks for the late summer and early fall is Sumac Lemonade. Crush the berry clusters in the water using a sturdy spoon then allow sumac to soak for at least a few hours or overnight, the longer it soaks the more flavorful it will be. Particularly good harvest? I can't wait to see what you think and how you make it your own! Your email address will not be published. The flavor is transformed and weakened somewhat by the boiling, so be sure to use a very strong sumac brew for the jelly. Taste each cluster as you harvest to assure yourself that you are collecting something with flavor since occasionally they are bland. This juice is made from either the staghorn sumac (Rhus typhina) or … Hi Mary, I am not a doctor and am not giving medical advice and can only speak to my own experience. Even though it’s best to harvest early before rain washes away color and flavor sumac can be harvested year round. Pick away any sticks or other leaves that might be clinging to your sumac clusters then break apart and remove berries from the woody sticks. They are unique looking shrubs, grow without maintenance,… Delicious as-is straight from the glass you could also use Sumac Lemonade as a base for other creations like sumac beer, wine, and kombucha.Or mix up sumac mocktails and cocktails. if you don’t have sumac growing wild nearby chances are you can grow it yourself from seed or cutting. How much can you safely drink in one day? O try my favorite sumac cocktail, the Sumac Spritzer. Our favorite way to use sumac is in lemonade. One of the simplest ways to use it is to make Sumac Lemonade [recipe to follow] with fresh bobs, but it can also be dried & used as a spice. I take my half-dozen berry clusters, cram them into a pitcher, pour cold water over them, crush them up a little with my hand, and then let the pitcher sit in a cool place for a while. Sumac I spent many hours as a child in the calming shade of sumac domes, following rabbit runs in the short grass below or just listening to the birds, daydreaming and staring skyward. Euell Gibbons recommended using sumac-ade instead of plain water to boil elderberry and other fruits that need a touch of tartness to liven them up for using in jam or jelly. culinary uses and a TON of health benefits. The tangy, acidic taste gave the tree its other common name: the vinegar tree. (Laurel sumac Malosma laurina, found in the West, is not a true sumac and is reportedly not edible.). I also cover some of the medicinal properties of the Sumac. Although I have found good-tasting berries into April, this is the exception; around here the vast majority of them are spent by the end of August. I’ve tried steeping the sumac both in the refrigerator and in the sun, but I’ve read that the refrigerator version retains more vitamin C. Staghorn sumac or Rhus typhina grows throughout the northeastern U.S. and southeastern Canada. If you make this or any of my dishes, I'd love to know! It grows throughout eastern North America as a shrub with bright red terminal conic fruit clusters covered in red tart hairs (Figure 22.1).Rhus hirta fruit had the highest activity in all the assays tested for different types of antioxidant activity (McCune and Johns, 2002). I have only had it in fall when I was a child and thought this old recipe should be resurrected. It’s probably the only reason I ever remember to go harvest them! This concentrate made a wonderful and very tart jelly. The sumac that is used in the spice blend is one member of the sumac family (genus, rhus), rhus coriraria or more commonly called European Sumac. https://www.motherearthnews.com/real-food/sumac-lemonade-zmaz09jjzraw Filed Under: beverages, eating, recipes Tagged With: eating seasonally, fall, foraging, sumac. Preparation of the beverage is simple. Sumac bobs soaking for lemonade. They are pioneer plants and quickly spread by rhizomes to colonize erosion prone areas. When made properly it is as universally liked as lemonade. Use it in marinades, dressings, dips and sprinkled on top of all sorts of dishes. https://www.iamcountryside.com/growing/staghorn-sumac-wild-lemonade-berry By Sam Thayer – Sumac is a common, well-known and easily recognized feature of the rural North American landscape. Sumac is a shrub or small tree that is common to much of the Great Lakes region and Michigan. Prairie sumac Rhus lanceolata occurs in Texas and parts of Oklahoma and New Mexico; Mearn’s sumac R. choriophylla grows in southern Arizona and New Mexico; lemonade berry R. integrifolia grows in southern California; shining sumac R. copallina is found over the southern half of eastern North America, smooth sumac R. glabra is found throughout the eastern U. S. and scattered in the Rocky Mountains and Great Plains; fragrant sumac R. aromatica and the very similar basket bush R. trilobata are found in mountainous or rocky situations from coast to coast, south into Mexico and north into Canada. The staghorn sumac plants produce a milky latex that will stain your clothes dark brown. Staghorn Sumac Tea - Top Health Benefits | All Natural Ideas I pluck about six to eight average-sized clusters for a pitcher of sumac-ade. Originally published in Countryside July / August 2003 and regularly vetted for accuracy. Is staghorn sumac poisonous? Easy to find in the wild with a flavor that can’t be matched staghorn sumac is a fabulous flavor and health-packed plant that can be used fresh or dry to add a bright note and beautiful pink hue to all sorts of dishes like this blush pink cold brewed tea ‘lemonade’. The Staghorn sumac was one of my favorite tree before I even learned to make sumac lemonade. Sometimes a white, sticky substance coats the berry heads; this is pure essence of sumac flavor-don’t let it scare you off. I once prepared a potent sumac concentrate by soaking four batches of berry heads in the same water, one after the other, for one-half hour each. Rhus hirta, also known as Rhus typhina, is commonly referred to as staghorn sumac and lemonade tree. It tastes like a sqeeze or lemon or a splash of vinegar and adds that same essential ‘something’ that really makes dishes sing. Cooking with this citrusy herb adds a delicious tart flavor that can’t be substituted, so I suggest taking a look around to see if you have sumac trees in your area. Also, the young, thick, tender tips of sumac shoots (especially staghorn) in early summer can be peeled and eaten raw or cooked. Also, people who are sensitive or allergic to mangoes, pistachios, and cashews are best advised to avoid sumac due to the fact that they are all related. The staghorn sumac, named for the velvety covering on its new branches, similar to the velvet on a stags new antlers, is a common and widespread species of edible sumac. https://phillipsfarmbatavia.com/2017/08/20/staghorn-sumac-lemonade-and-jelly Sumac’s citrusy flavor is great with chicken, fish, lamb and grains. The leaf edges of poison sumac are smooth, while those of the edible eastern sumacs are toothed. And sumac’s tart, citrusy berries have many Aside from its use as a spice, Sumac makes for an excellent and quite refreshing drink that rivals lemonade. Best known for being an essential ingredient in Za’atar spice sumac adds zing to anything you mix it in or sprinkle it on! All I do is put a clump or two in a quart of cold water and let steep for 12 to 24 hours. Cover with water and use your hands to agitate the water and the berries. Be sure to follow @freshflavorful on instagram and tag me or use #onearmedmamacooks. Sumac Rubber Candy: Take on cup of sweetened juice, add two envelopes of gelatin, mix. What a wonderful gift from nature we can harvest even in … These berries have a fuzzy look and feel. Quite a few people assume that all sumacs are “poison sumac.” Poison sumac, however, is distinctly different from the true sumacs and is, fortunately, less common. My sister made one of the best wines that I have ever tasted from it. Just look for the large red upright cone-shaped sumac flower, each with clusters of the edible, soft-to-the-touch sumac berries when the leaves are firey red. When ready to serve top with sparking water for a sparkly pink foraged cocktail! Cover loosely with a coffee filter or tea towel. The tartness of sumac is partly due to ascorbic acid (vitamin C) so one also has a health incentive to drink this beverage. You want to get the berries when they are dark red and fully mature, so that they have fully developed their tart flavor, but before the rain has had the opportunity to wash the flavor out. For most people, in small amounts, this is not harmful, but in large amounts, can potentially be toxic. Staghorn sumac bark is smooth, thin, dark gray, and the inner bark, which is slightly sweet to chew on, is light green. Staghorn sumac fruits can be used to prepare lemonade, all that has to be done is to prepare a decoction from the fruits. Also, I’ve seen many medical personnel recommend that people who easily form kidney stones should consume as little oxalate as possible, so sumac “lemonade” would be a “no-no” for those people. sign up to get all recipes delivered straight to your inbox, November 9, 2019 by ONE armed MAMA 4 Comments. They are common on rural roadsides, along railroad tracks and fence rows, and in old fields and other open habitats. It can be differentiated from true sumacs most readily by the fact that the berries are whitish, waxy, hairless, and hang in loose, grape-like clusters. Wild sumac is easily identified in autumn by its bright red compound leaves and cluster of red berries that form in a cone shape. All of the true (edible) sumacs have dark reddish or purple fruit borne in erect, tight clusters. Cut the bobs–the waxiest ones you can find–oozing the white stuff over the red [or purplish] drupes. Amazing free (grows on "weeds" in Ontario) ,delicious, and high in vitamin C. Collect the berries, soak in water for 24 hours, filter through two coffee filters. is a vine or shrub-like tree that grows wild across most of the united states. There were large colonies of sumac growing in an abandoned field at the edge of the town where I grew up. Staghorn Sumac Tree Facts. Your email address will not be published. Yet few people know that these little trees have provided a delicious and refreshing summer drink throughout much of the world for thousands of years. Personally, I’ve consumed an entire batch of sumac lemonade in one day by myself with no issues. Notify me via e-mail if anyone answers my comment. Smooth Sumac and Staghorn Sumac are common "roadside" plants in North America. In late summer and early fall bright pink sumac clusters pop up on sumac trees growing wild all over North America, especially along the eastern United States. As previously mentioned, the red-berried true sumacs have been widely used to brew a tart and refreshing drink. More commonly, the problem is that the berries are collected long after their flavor has been washed out by rain. The Ojibwa took a decoction of Fragrant Sumac root to stop diarrhea. Rhus typhina, the staghorn sumac, is a species of flowering plant in the family Anacardiaceae, native to eastern North America. Stir 3–4 times per day. Recently, From backyard gardening to at home restaurant expe, Chai Buttered Rum // RECIPE below // Sumac “berries” are really just seeds covered with a thin coating of flavoring substance and hairs. Staghorn Sumac Lemonade. Please be aware that the yummy sour taste of sumac berries is due to their calcium oxalate content. Note: will keep for up to 3 days refrigerated. So good on popcorn at family movie nights! Consult a field guide for your region. The longer it brews the stronger and more intense the flavor. Sumac leaves turn from their summer shades of bright yellow and green to red and orange in late summer to early fall signaling that it’s also time to start foraging. It is made from a plant that is widely distributed throughout most of North America and easily identified. https://www.tngun.com/recipe-sumac-lemonaide-a-free-source-of-asorbic-acid Your email address will not be published. The first step is to harvest the berries. Simply check to make sure mold or mildew hasn’t started to grow on the flower then taste to check for flavor. Pour into an 8×8 or 8×10 inch baking pan and refrigerate for an hour or more. There are numerous other species of sumac in North America, and at least one is found in almost every inhabited part of the continent. Staghorn Sumac parts were used in similar medicinal remedies. Pouring boiling or hot water over the berries makes for poor flavor, for it leaches tannin from the stems, causing the drink to become bitter. The two can be easily distinguished: Poison sumac has large white berries, and Staghorn Sumac has much smaller red hairy berries. and easing cramps, a natural diuretic helpful in eliminating wastes and toxins from the body. Since sumac is related to cashews and mangoes, anyone allergic to those foods should avoid it, or proceed with extreme caution. They are sweet and delicious, much like raspberry stalks. When researching it’s easy to find a whole slew of documents about the health benefits but very difficult to find much about the risks of sumac. Although the current recommendations are that consuming sumac berries is very safe, just as consuming spinach is, anyone who is typically medically susceptible to food allergies and health problems should understand that food writers are unable to list every potential health concern for each individual person of each individual recipe ingredient and should use their own best judgment when trying foods for the first time. (If you’re using staghorn sumac, then go for the hairiest ones–that’s where the flavor is.) There are many ways to cook with both fresh and dried sumac. That does leave more for us, but either way, there’s plenty of sumac to go around. The large clusters are so easy to collect that in just a few moments you can have enough for a pitcher of wild Kool-Aid that kids will love. Required fields are marked *. Strain through a fine mesh strainer, clean kitchen towel or coffee filter than sweeten to taste with sweetener of your choice. Sumac forms large patches called clones; what looks like many trees or shrubs is actually a single plant, like a patch of growing rhubarb or growing asparagus. Yes, there is some debate among foragers and health professionals regarding the safety of consuming foods high in oxalic acid, such as spinach, chives, and cilantro, due to over consumption possibly forming calcium oxalate crystals and leading to kidney stones. This and other species of true sumac usually grow in pure stands that propagate themselves by rhizomes. Poison sumac also differs in that it rarely grows in dense, pure stands, and in that it inhabits swamps rather than dry areas. The poison sumac Toxicodendron vernix is classified in a different genus (along with poison ivy and poison oak). Staghorn sumac is a small tree or large shrub, usually eight to 20 feet tall although I’ve seen a few as tall as 35 feet. Learn More →, Copyright © 2021 Fresh Flavorful on the Foodie Pro Theme. How to make sumac lemonade: Strain through a fine mesh strainer, clean kitchen towel or coffee filter than sweeten to taste with … Some people add sugar, but I prefer it without. Sumac Jelly: Take prepared juice and use the Sure-Jell recipe for elderberry jelly, 3 cups juice to 4.5 cups of sugar. Staghorn Sumac is such a great tree that I think everyone should take a closer look at it. Served chilled. I cant believe how potent, viscous and delicious the resulting liquid is. It’s casually called “Sumac-Ade.” easy to forage for in the wild. This shrub, which causes reactions even more readily and severely than its better-known brethren, is confined to the east. Believe it or not, you can make the most refreshing summer beverage from these fuzzy sumac berry clusters! Place sumac berries large pitcher or shallow bowl and cover with water. I usually just snap off the twig that bears the cluster by bending it quickly, although some people use pruning shears or a knife. This is only a partial list, so wherever you are, you are probably near some useful species of sumac. Sumac is a wild plant that provides a nutritional drink and is easy to locate. If still flavorful, harvest and use as directed, washing well before using. While driving last week to visit Maumee Bay State Park, I notice beautiful bright red Staghorn Sumac seed heads still attached to the branches, it reminded me of an old recipe for sumac lemonade. Large clones are tallest in the center, getting gradually shorter towards the outside, creating the illusion of a gentle hill where there is none. How much is too much sumac lemonade? You can expect to find good ones if you taste around, until early October and sometimes later and there are always those with just a hint of flavor. Why not try some this summer? I have personally brewed this beverage from staghorn, smooth, and shining sumacs on many occasions. Stir thoroughly until honey is dissolved. It’s easy to remember. They are extremely intolerant of shade and are rarely found in any type of mature forest. Their shape and large cone-like, dark red berry clusters are distinctive and their bright red autumn foliage is hard to forget. Made like a cold brew tea Sumac Lemonade is just sumac and water. Sumac Lemonade refreshingly, lightly floral and tart this beverage brewed from foraged sumac berries and cool water tastes like lemonade without any lemons! Here’s a soil fact about sumacs: They require well-drained soil, and can thrive on dry sites. All in all, however, the sumac is a wonderful tree, deserving of much more attention from those who love the outdoors. “Making the lemonade is simple. Just make sure to include steeping time in the total three day shelf life. Sumac Jello: Mix the prepared juice with unflavored gelatin per instruction on package. Sumac Lemonade brewed from foraged sumac berries and cool water tastes like lemonade without any lemons! © 2021, Countryside - All Rights Reserved, Extract Natural Dye for Wool from Goldenrod Plants, Why Teach Classes on How to Knit, Spin, Weave or Felt, Countryside Machinery on the Homestead e-edition Flip Book. They are amazing plants for pollinators and overlooked by almost everyone! As far as I can see sumac gets a bad wrap because of the poisonous WHITE-berried sumac and it’s relation to poison oak (also related to mangoes and cashews) and the issue with oxalic acid content is akin to worrying about consuming too much spinach, the health benefits generally outweigh any perceived risk. It bears little resemblance to Staghorn sumac, in my mind, principally because poison sumac has white berries. To enjoy this refreshing summer beverage in the middle of winter, it pays to harvest the heads in prime time and dry them, so you don’t have to worry about using mediocre material. The berries, roots, inner bark, and leaves of Smooth and Staghorn Sumac were used to make dyes of various colors. A potential mistake is to harvest the berry heads before they are ripe, in which case they will produce an unpleasantly bitter brew. When I mention making a beverage from sumac, many people who have heard of poison sumac think I am crazy. It shares the Latin name rhus with hundreds of other species, several of which are “poisonous,” but not lethal. The twigs are sparse and very thick, and the first-year growth is covered with velvety hairs (like a stag’s horns in velvet). In such a sumac clone the trees often have the habit of bearing leaves only at the canopy, so that when one ventures underneath he is struck with the impression of being under a gentle dome painstakingly coaxed into existence by some master gardener. A dark purple coloration usually indicates that the flavor of the fruit has developed fully, yet some of the best clusters I’ve tasted were light pink. It is primarily found in southeastern Canada, the northeastern and midwestern United States, and the Appalachian Mountains, but it is widely cultivated as an ornamental throughout the temperate world. (On some of the western species, the clusters are pretty small and may not be as tight as on the eastern species, but they are still distinctly red.) The Natchez used the Fragrant Sumac (Rhus aromatica) root to treat boils. Keep in mind that my experiences refer to these species in the Midwest, and other kinds might need to be treated a little differently. Sumac berries (or “drupes” which is their proper label) are a wild treat that can be found in wooded areas all over... Rinse your sumac in cool water to remove any of the “outdoor elements” that might be clinging to them. In most of North America, the first clusters are ready to be plucked sometime in July, with the prime time being in early August. Lemonade Sumac ; Sourberry ; Rhus typhina: Staghorn Sumac; Rhus typhina 'Laciniata' Laceleaf Staghorn Sumac; Contact Info. Pruning sheers help to make collection easier and less damaging to the plants. The surface of the fruit is fuzzy or grainy. This drink is delicious, easy to prepare, fun to gather, nutritious, unique and free. When the flavor is to your liking, just strain the drink through a cheesecloth to remove seeds and hairs. Well past fall but there’s still sumac on the tree? Staghorn Sumac Germination. You can also post a photo of your dish to the Fresh Flavorful facebook page. Sumac has been used for centuries in the Middle East & Mediterranean as a flavoring & is what gives za’atar blends their zing! So simply remember: red berries good, white berries bad. Add the 1/2 cup of raw honey and fill the container with chlorine-free water. Leave for up to 2 days before straining for maximum color. It’s okay! Staghorn sumac trees with thick twigs and an almost tropical appearance are familiar to most country dwellers. Instructions Place the sumac in a 1/2 gallon glass container. * Percent Daily Values are based on a 2000 calorie diet. In this video I go over how to identify the Staghorn Sumac and how to make Sumac Lemonade. Sumac Lemonade + simple syrup + vodka (or gin) either mixed ahead of time or mixed straight in the glass.