Not only do the dried and ground berries of the edible Rhus species add wonderful lemony flavor to meat and vegetable dishes, research suggests that food-grade sumac may also be good for you. The Brazilian Pepper has long ovalish leaves and clusters of bright pink/red smooth, hairless berries growing off stems. Sumac is a spice that comes from ground Sumac berries of the Middle Eastern Rhus Coriaria plant. Fortunately, there is no confusing the edible from the non-edible sumacs, as Poison sumac produces white berries, and edible varieties produce red ones. Do not collect where prohibited. Author: Hilda I am a backyard forager who likes to share recipes using the wild edibles of our area. Rhus typhina, called staghorn sumac, grows in the eastern and Midwest US.It’s one of the largest species, with edible red berries which are less tart. And now scientists are studying the health benefits of this anti-oxidant rich spice. It has red clusters of berries rising above the foliage. Despite these berries having a fuzzy look and feel, the Sumac fruit cluster is technically edible. Close-up of sumac berries. It has edible relatives that are similar, such as Smooth Sumac. By comparison, the poisonous kind are white. varieties in the Pacific Northwest include Smooth sumac (Rhus glabra). AND. The Navajo Indians used this to make a sumac lemonade flavored iced tea, minus the lemon. The edible sumac has terminal clusters of garnet, purse-shaped berries with a fine coating of fuzz (often gray.) Categories: edible weeds, main dish, recipes, wild fruit | Tags: cooking with sumac, edible sumac, poison sumac, preserving sumac, staghorn sumac, sumac berries | Permalink. If you are allergic to these foods, avoid sumac. Sumac is one of the easier wild foods to identify though. Made from the dried and ground berries of the wild sumac flower, sumac is a tangy spice with a sour, acidic flavor reminiscent of lemon juice. Only shrubs that are 3 to 4 years old can produce the fruit. The tree is known for its bright red berries, and the berries of certain species—rhus glabra, rhus typhina, and rhus copallinum, notably—can be dried, ground, and used in traditional Middle Eastern and North African cooking. The fruit is small with very little flesh, but it is easily harvested and when soaked for 10 - 30 minutes in hot or cold water makes a very refreshing lemonade-like drink (without any fizz of course)[61, 85, 183, K]. Fruit. It is 43 rd on the Best Browse List. Unlike poison sumac, which yields a white berry, all the edible varieties of sumac have bright red berries. Red berries from sumac native to North America are mostly used to make a lemonade-type drink that some call it “sumac-ade.” For a pitcher of pink lemonade , use 6 to 8 clusters of berries. The leaf edges of poison sumac are smooth, while those of the edible eastern sumacs are toothed. Staghorn sumac, Rhus typhina, is probably the most common in our parts and the easiest to identify with its velvety young branches resembling the velvet-textured new antlers of stags. Until the Romans introduced lemons to Europe, sumac was used as a spice to impart foods with a lemony tang and lovely burst of color. They grow in clusters that are quite distinct from the berry clusters of nonpoisonous sumacs (Rhus typhina, for example), in terms of color, shape, and texture. White staghorn berries, bad. Sumac Berries Health Benefits. The word sumac is derived from the Arabic summãq, meaning red.And sumac is the common name for shrubs belonging to the Rhus genus; they bear fruit in clusters of orange to russet, and their leaves turn vividly scarlet in fall. Rhus trilobata is a shrub in the sumac genus with the common names skunkbush sumac, sourberry, skunkbush, Squawbush, and three-leaf sumac.It is native to the western half of Canada and the Western United States, from the Great Plains to California and south through Arizona extending into northern Mexico.It can be found from deserts to mountain peaks up to about 7,000 feet (2,100 m) in elevation. But by the time I’ve turned sumac’s hairy berries into a lemony, rosy extract, the fuzz factor is gone and the result is one of my favorite wild edible plant products. Buy Fresh Sumac from Jerusalem. Sumac berries have been dried, ground, and used as a spice and tea for thousands of years, most notably in … The fruiting head is a compact cluster of round, red, hairy fruits called drupes. Another view of sumac berries. Actual poison sumac (Toxicodendron vernix) isn’t in the same genus as our edible sumac species—it’s more closely related to poison ivy and poison oak. The leaves are skinny, lance shaped. It’s famous for its Ruby color and tangy flavor. Underside of Winged Sumac (Rhus copallinum) leaf. Edible berries have red cones. Poison sumac also differs in that it rarely grows in dense, pure stands, and in that it inhabits swamps rather than dry areas. The leaves of poison sumac differ in being hairless and shiny with smooth margins. ... sumac. Then just break off the berry cluster and take it home! Each drupe measures about 5mm (1/4”) in diameter and contains one seed. Don't worry too much about poison sumac, for while it shares a name, it has white berries, not red ones. I first learned of eating sumac shoots from Samuel Thayer’s wonderful book, The Forager’s Harvest (highly recommended btw). Sumac … Toxicodendron (the Poison ivy, Poison oak, Poison sumac family.) berry is reddish, hairy, and has lemony taste. Just make sure the berries are in a dense, upright, red cluster. Edible Berries of the Pacific Northwest. You pour boiling water over the berries, allow to stand for 15 minutes, squeeze the berries, then strain out through cheesecloth and discard the berries, then sweeten the juice to taste. Keep that in mind if you’re foraging for staghorn berries. See more ideas about Sumac, Sumac recipes, Wild edibles. twisted stalk. Most wild-edible foragers are familiar with using sumac for the lemonade-like beverage you can make from it, however few know about the other important edible it provides: the peeled shoots. The berries ripen in summer and tend to be wet and sticky when ripe. But it is only really enjoyable when prepared properly. They are quite unlike the berries of the edible sumacs, like staghorn sumac. 6 Sumac Health benefits: Again, red berries, good. Mitton: Smooth sumac’s deep red berries are edible, but its leaves poisonous Plant was an important source of food, medicine, weaving materials and dyes Sumac has upright fruit clusters, usually red and covered in a velvet fuzz (pictured above); these clusters are called drupes. Rhus. Getting Started: Sumac is 8 th on our Fabulous Fruit List, and it is an easy beginner forager plant to collect. bearberry (aka kinnikinnick) black currant. I use dried sumac in hefty quantities alongside mint in a ground meat and rice dish eaten with plain yogurt. Poison sumac, or Toxicodendron vernix, produces white-colored fruits, as opposed to the red-hued fruit produced by the edible sumac plant. Sumac. Sumac (pronounced (/ ˈ sj uː m æ k /) or (/ ˈ s uː m æ k /), and also spelled sumach, sumak, soumak, and sumaq) is any one of about 35 species of flowering plants in the genus Rhus and related genera, in the family Anacardiaceae.It grows in subtropical and temperate regions throughout the world, especially in East Asia, Africa, and North America. The white/gray coating is responsible for the tangy flavor. grows in plains and foothills on dry slopes. Aug 15, 2018 - Explore Micayla Oaks's board "Sumac Recipes" on Pinterest. Drying staghorn sumac berries in a dehydrator, grinding them up and sifting out the fine hairs through cheesecloth gives you a similar tart product. While the edible sumac berries grow on trees, poison sumac does not have red berries, is more of a ground cover and is not common in our area. The berries are turned into a coarse powder and sold as a ground spice; the berries are also available whole, although this is much less common in the U.S. Sumac is a versatile seasoning that adds a bright red color and a tartness, similar to lemon juice, to a dish. Sumac is used to make a drink called Indian Lemonade, referring to indigenous or Native Americans. Anacardiaceae (the Cashew or Sumac family) Rhus (the Cashew or Sumac genus). There are several types of edible sumac in the U.S. including smooth sumac (Rhus glabra), staghorn sumac (R. typhina), and three leaved sumac (R. trilobata). Edible Parts: Fruit Oil Edible Uses: Drink Oil Fruit - raw or cooked[2, 22]. Staghorn sumac has very fuzzy stems, hence the name staghorn. The berries of poison sumac start out green in spring and remain that color for much of the summer. This guide covers a number of edible berries in the Pacific Northwest, including Oregon, Washington, and British Columbia. Staghorn sumac fruits mature from August to September. Another common wildlife food genus, related to sumac. Sumac is in the Anacardiaceae family, as are cashews, mangoes and pistachios. Home > Edible Berries of the Pacific Northwest > Sumac. The fruit ripens and becomes a maroon color from late summer to early fall. Poison sumac has loose clusters of white berries that emerge from between the leaves. Ripe sumac (Rhus glabra) berries. The spice we see in brick and mortar specialty stores and online is usually imported and derived from a Mediterranean sumac species, Rhus coriaria. Continue to 5 of 13 below. Edible sumac has red fruit borne in terminal clusters. The sumac used in za’atar, while not our native staghorn sumac, is a very close relative. Topside of Winged Sumac (Rhus copallinum) leaf. According to Tenny, sumac is the secret ingredient in endless Middle Eastern mezzes, salads, rice dishes, stews, and kebabs. Closer look at sumac shrubs. You will want to collect the clusters during a dry period, as … berry can be eaten raw to quench thirst. berry can be crushed in water to make refreshing drink. The difference between edible staghorn berries and poisonous ones is easy to distinguish. It’s fairly rare unless you happen to spend most of your time in ankle-deep swamps, it’s confined to the eastern U.S., and it’s easily differentiated from the good stuff by some very obvious traits. “The most important distinction is in the berries, which are whitish, waxy, hairless and hang in loose, grape-like clusters – quite unlike the berries of the edible sumacs. Sumac – A Spice with Health Benefits. This fragrant spice is used to brighten up dry rubs, spice blends like za’atar, and dressings. thimbleberry. For more information: plants.usda.gov. Edible sumacs, in contrast, always have bright, deep red berries that grow in tight, terminal clusters called “cones” or “bobs” that resemble the flames of a torch. 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