How to Use and Harvest Staghorn Sumac

North American wild foragers might know of a secret treasure that grows wild. It is sumac staghorn. Is sumac staghorn poisonous? This plant can cause topical rashes upon contact and is frequently mistaken for another sumac that belongs to a different genus. The delectable red berries of the staghorn sumac plant are rich in Vitamin C and other nutrients, and they also make a delectable seasoning or cool drink.

Is Sumac from Staghorn Edible?

Rhus typhina is the scientific name for the staghorn sumac. The edible sumac is sometimes mistaken for another plant known as Toxicodendron vernix, or poison sumac. Poison sumac yields white berries and urushiol, a substance that can cause severe allergic reactions on the skin. Red berries are produced by staghorn sumac, which has no negative side effects.

The similarities stop there. These two plants have compound leaves made up of small leaflets. While staghorn sumac is widely distributed throughout the northern, middle, and southern United States as well as into Canada, poison sumac is a rather uncommon plant.

Belonging to the cashew family, staghorn sumac is highly consumable and safe to eat—unless you have a cashew nut allergy. One of the most popular applications for staghorn sumac is in “sumacade,” a lemon-flavored drink.

How to Identify Edible Sumac

Sumac can grow alone or in thickets. This tree is bushy and can reach heights of 3 to 33 feet (1 to 10 metres). Pinnate leaves adorn the stems, which are semi-hairy and woody. There are 11–31 toothed, lighter-colored beneath their green upper surface leaflets on each leaf. The tiny, ornamental yellowish green flowers make way for incredible fruits. They are born as fuzzy drupe clusters. The ripe fruit ranges in colour from red to brownish-red. Birds and small animals also eat the mature fruit in addition to humans.

How to Gather Sumac

Although they can be eaten raw, sumac berries have a fuzzy texture that can make eating them unpleasant. Suck out the sweet-tart juice from a few as a trail snack before throwing away the pith. Understanding when to harvest staghorn sumac will guarantee the best-tasting berries for more general applications. Use pruning shears or a sharp knife to cut the cluster from the stem in order to harvest the entire cluster. Verify that the berries have a vibrant hue and taste a few to make sure the flavour is at its best.

When to Gather Sumac

Proficient foragers advise gathering sumac prior to precipitation, as it seems that the strong taste is diminished by rain. Usually in August, just before the autumn rains and the tree’s amazing gold colour change, sweet sumac is at its peak. Keep an eye out for animals, such as birds, nibbling on the berries. This is a good indicator that they are mature and ready to be picked. Before preparing the fruits for digestion, separate them from the twigs and leaves.

Staghorn Sumac Uses

Staghorn sumac has long been used by indigenous people as a herbal and medicinal remedy. From the berries, modern foragers prepare a tea, or “ade.” To extract the flavour, these can be steeped hot or cold. Before consuming the sumacade, strain out the solids. You can flavour the mixture with sugar or honey, depending on your preference. Cloves and cinnamon are among the spices used to make mulled sumac. After that, it is strained and heated.

Additionally, sumac plays a major role in Zatar, a well-known Middle Eastern spice blend that also contains sesame, thyme, and other spices. It tastes great on meats or with bread and olive oil, though regional variations exist in the exact recipe.

How to Store Sumac

Sumac clusters can be kept in a paper bag in a cool, dark place. Although the fruits will dry slightly, they can still be used for sumacade or tea. Sumac berries can also be sun- or dehydrator-dried on a wire frame. After that, they are stored whole or crushed for later use throughout the winter, until the end of summer, when a new crop is harvested.