Guide on Collecting and Utilizing Staghorn Sumac
The Staghorn Sumac, scientifically known as Rhus typhina, is a fascinating plant that grows in thickets or solitary, reaching heights of 3 to 33 feet. This member of the cashew family is renowned for its red to brownish-red ripe fruits and numerous uses, particularly in the culinary world.
Before preparing sumac for digestion, it's essential to separate the fruits from twigs and leaves. The ripe sumac fruits are most flavourful when harvested before it rains, as rain can wash away some of the intense flavour.
One of the most common uses of Staghorn Sumac is as "sumacade," a lemony beverage. To make sumacade, the ripe berries are dried on a wire frame in the sun or a dehydrator, then kept whole or crushed for future use over the winter until a new crop arrives at the end of summer. The berries can be steeped cold or hot to create a refreshing tea or "ade," with solids strained out before consumption.
For those with a sweet tooth, the sumacade can be flavoured with honey or sugar. More adventurous palates might prefer mulled sumac, which is steeped with spices like cinnamon and cloves, then strained and served hot.
Staghorn Sumac clusters can be stored in a cool, dark location in a paper bag, making it easy to enjoy its unique flavour throughout the year.
It's important to note that there is a plant called Toxicodendron vernix, or poison sumac, that is often confused with Staghorn Sumac. Poison sumac produces white berries and can cause severe skin reactions, whereas Staghorn Sumac produces red berries and does not cause adverse reactions. A good clue that sumac is ripe and ready for picking is when birds and other animals start snacking on the berries.
Indigenous peoples have traditionally used Staghorn Sumac for medicinal purposes such as treating respiratory issues, digestive problems, and as an anti-inflammatory. They also made a vitamin C-rich tea and topical applications for wounds.
Moreover, sumac is a prominent ingredient in Zatar, a popular Middle Eastern seasoning mixture that also includes sesame and thyme.
With its versatile uses and distinct flavour, the Staghorn Sumac is a plant worth exploring for both culinary and medicinal purposes. When harvesting, always ensure the berries are a bright color and have reached peak flavour, using a sharp knife or pruning shears to cut the cluster from the stem. Enjoy the lemony delight of sumacade and explore its many uses!
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