Sumac Wine. Summary: Sumac spice makes for quite a refreshing summer drink that rivals lemonade. Compra hoy. It … Taste each cluster as you harvest to assure yourself that you are collecting something with flavor since occasionally they are bland. With your hands, remove the small Sumac berries from the stems and place them in a container filled with fresh cold water. Their nutritional and medicinal characteristics are cited as diuretic, reducing fever, antiseptic and anti-diarrheal. Staghorn sumac trees with thick twigs and an almost tropical appearance are familiar to most country dwellers. It is a species of prairies and other grasslands, old fields, roadsides, savannas and woodlands, and fencerows. 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. Here in the Northeastern US, staghorn sumac grows everywhere. This fall I put together something a little different – a mead made from Staghorn Sumac, which is an abundant tree on my farm. Notify me via e-mail if anyone answers my comment. Sumac Hummus - Traditional chickpea hummus garnished with sumac for an acidic tang. 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. 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. Preparation of the beverage is simple. Each drupe measures about 5mm (1/4”) in diameter and contains one seed. (NOTE: If you are not interested in growing Staghorn and Smooth Sumac, but just finding the berries, try going to the Nature's Restaurant Online site Staghorn and Smooth Sumac page.). Also, the young, thick, tender tips of sumac shoots (especially staghorn) in early summer can be peeled and eaten raw or cooked. As previously mentioned, the red-berried true sumacs have been widely used to brew a tart and refreshing drink. Serve cold with ice. I’d read about flavoring beer with it in The Homebrewer’s Almanac, but never actually tasted a beer brewed with it. All Rights Reserved. Cucumber Sumac Salad - Chopped cucumbers, feta, and mint dressed in olive oil, red wine vinegar, sumac, salt, and pepper. All it needs is an abandoned field, highway median or roadside ditch and it’s happy as can be. The twigs are sparse and very thick, and the first-year growth is covered with velvety hairs (like a stag’s horns in velvet). It will reduce inflammation, promote tissue healing, and help reduce infection due to many kinds of bacteria as well as Candida albicans. The sumac berries used in the Arab countries, Middle East and North Africa is a different genus. The tartness of sumac is partly due to ascorbic acid (vitamin C) so one also has a health incentive to drink this beverage. Harvesting Staghorn Sumac A beautiful plant! Your email address will not be published. And like many other backyard edibles, it is really healthy, too; the sumac berries are chock full of vitamin C, so a glass of sumac-ade during hard times can keep you going strong. Ring out sack in pan used for boiling. There are other things that can be done with sumac-ade. Sumac Lemonade brewed from foraged sumac berries and cool water tastes like lemonade without any lemons! I also learned about the many health benefits of sumac. They are quite unlike the berries of the edible sumacs, like staghorn sumac. What most commonly grows across North America is a close cousin in the sumac family, rhus typhina or more commonly called Staghorn Sumac. That does leave more for us, but either way, there’s plenty of sumac to go around. Staghorn Sumac By Joline Follow. The longer the berries infuse, the stronger the drink will be. Sharing a genus with poison sumac (Rhus vernix) has unnecessarily blackballed staghorn sumac (R. typhina) from inclusion in many landscape plans. Sumac-ade is pleasantly tart with a light pink color. Required fields are marked *. Unfortunately, the fact that it shares names with a tree of ill-repute has caused many to shun it. Save my name, email, and website in this browser for the next time I comment. Take berries off of stems. While looking into the “drupe” thing, I discovered a staggering (to me) number of websites discussing how humans can use and consume the fruit from Staghorn Sumac shrubs. The type of Sumac that is readily available in the US is Staghorn Sumac (Rhus Hirta- Rhus Glabra), which grows wildly in the Northeast US and is a bit different than the type that grows in the Middle East even though not that far apart.Staghorn Sumac should not be confused with poison Sumac, which scares people due to the detrimental effects it has on our skins. To my knowledge there are no look-a-likes to the Staghorn Sumac. The first step is to harvest the berries. Staghorn sumac (Rhus typhina) grows just about anywhere and everywhere all across the eastern part of the United States. When the flavor is to your liking, just strain the drink through a cheesecloth to remove seeds and hairs. Staghorn sumac or Rhus typhina grows throughout the northeastern U.S. and southeastern Canada. You can also subscribe without commenting. 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. This is only a partial list, so wherever you are, you are probably near some useful species of sumac. I harvested what I could and brought my treasure home. Sumac is tart and fruity, traditionally used in a tart lemonade-like beverage. Staghorn sumac, also called vinegar sumac, is a short tree that grows in a roundish shape. The poison sumac Toxicodendron vernix is classified in a different genus (along with poison ivy and poison oak). Staghorn sumac wine. Fattoush Salad - A traditional Lebanese dish of toasted pita, mixed greens tomatoes, cucumbers, and herbs tossed in a sumac vinaigrette. Staghorn sumac fruits mature from August to September. Its source is easily accessible to millions of Americans every summer. Poison sumac also differs in that it rarely grows in dense, pure stands, and in that it inhabits swamps rather than dry areas. Thanks for all of the fabulous recipes! OTHER USES FOR SUMAC: Sumac juice makes a fine jelly (like making crabapple jelly), fruit syrup and delicious wine. 2 posts • Page 1 of 1. twistandstout Posts: 281 Joined: Wed May 14, 2014 12:37 am. You’d want about 1 cup of water for each cone. And for some people it is. It’s casually called “Sumac-Ade.” It packs some good nutrients including Ascorbic Acid (Vitamin C) and Malic acid. The fruiting head is a compact cluster of round, red, hairy fruits called drupes. But staghorn sumac is not poisonous. It has edible relatives that are similar, such as Smooth Sumac. I experimented mixing sumac with orange peel and ginger until I felt I had the right blend. In North America, the smooth sumac and the staghorn sumac are sometimes used to make a beverage termed "sumac-ade", "Indian lemonade", or "rhus juice". 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. My sister made one of the best wines that I have ever tasted from it. Small hairs covering the fleshy pulp contain malic acid identical to that found in unripe apples. While reading up on sumacs uses, I discovered it could be used to make tea. Your email address will not be published. Staghorn sumac is an excellent herb for the treatment of inflammatory conditions of the urinary tract, whether or not they are due to infection. Consult a field guide for your region. Notify me of followup comments via e-mail. More commonly, the problem is that the berries are collected long after their flavor has been washed out by rain. Only shrubs that are 3 to 4 years old can produce the fruit. When I mention making a beverage from sumac, many people who have heard of poison sumac think I am crazy. Lebanese Shish Tawook Chicken Kabob Recipe, Mama’s Christmas Turkey: How to Cook a Turkey, Lebanese Style, Lebanese Fruit Cocktail With Rose Water Ashta Cream, Original Lebanese Ashta Recipe – Clotted Cream With Rose Water, Simple Fruit Salad Recipe: Lebanese Style. Staghorn sumac bark is smooth, thin, dark gray, and the inner bark, which is slightly sweet to chew on, is light green. Preparation time: 30 minute(s) Diet type: Vegetarian Diet tags: Low calorie, Reduced fat, Reduced carbohydrate Number of servings (yield): 3 Culinary tradition: Middle Eastern Copyright © Mama’s Lebanese Kitchen. Turn off heat. It is a useful plant, from culinary to medicinal and ritual. 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. All of the true (edible) sumacs have dark reddish or purple fruit borne in erect, tight clusters. The two can be easily distinguished: Poison sumac has large white berries, and Staghorn Sumac has much smaller red hairy berries. Easy to find in the wild with a flavor that can’t be matched staghorn sumac … Each cluster of drupes can contain anywhere from 100 to 700 seeds. Would You Eat Staghorn Sumac Drupes or Make Tea from Them? Sumac ripens in summer and is then dried and ground to produce the spice. In this video, you will learn the difference between Staghorn Sumac and Smooth Sumac. Keep in mind that my experiences refer to these species in the Midwest, and other kinds might need to be treated a little differently. Aside from its use as a spice, Sumac makes for an excellent and quite refreshing drink that rivals lemonade. A general forum for making wine, cider, and mead at home. Oct 2, 2016 - Unusual to see as a specimen tree. The surface of the fruit is fuzzy or grainy. © 2020, 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. It is easily identified by the large red burgundy cone shaped berry clusters adorning it’s branches. Stags are adult male deers. 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. The foliage of the Staghorn sumac closely resembles that of ailanthus (tree of heaven or stinktree) and black walnut. Post by twistandstout » Sun Jul 28, 2019 2:39 pm. Strain using a cheesecloth, and sweeten to your liking. As of now we’re not too familiar with the process of extracting the spice but I’m definitely going to look into it and if successful we’ll post the process. It shares the Latin name rhus with hundreds of other species, several of which are “poisonous,” but not lethal. See more ideas about Specimen trees, Sumac, Plants. The small fruit of R. typhina are filled with a sour juice, rich in malic acid and tannin, which can be used to brew staghorn sumac wine, when the fruit is just turning red (Krause, 1982). Staghorn Sumac is a tree/bush like none other. In most of North America, the first clusters are ready to be plucked sometime in July, with the prime time being in early August. Hey folks, been reading through old Mike Tonsmeire posts and saw him playing with sumac. This shrub, which causes reactions even more readily and severely than its better-known brethren, is confined to the east. Foliage – deciduous Flowering – June to August. I did some research and learned that sumac grows better at altitude. Let rest for about 30-60 minutes depending on how strong of a flavor you want. 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. Rhus typhina, the staghorn sumac, is a species of flowering plant in the family Anacardiaceae, native to eastern North America. All in all, however, the sumac is a wonderful tree, deserving of much more attention from those who love the outdoors. It is found from New England south to Georgia west to Michigan, Iowa, Missouri and Mississippi. Staghorn sumac is an open land species often found on drier soils, but which may occasionally occur on low ground. This and other species of true sumac usually grow in pure stands that propagate themselves by rhizomes. The staghorn sumac plants produce a milky latex that will stain your clothes dark brown. (Laurel sumac Malosma laurina, found in the West, is not a true sumac and is reportedly not edible.). The Staghorn sumac was one of my favorite tree before I even learned to make sumac lemonade. 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 this recipe, we’re going to feature how to make a refreshing drink of Sumac-Ade, or Sumac Lemonade, from freshly picked Staghorn Sumac cones. Whatever people call it, they pronounce it delicious. The name staghorn derives from the velvety antler horns on stags. Sometimes a white, sticky substance coats the berry heads; this is pure essence of sumac flavor-don’t let it scare you off. Give it a try, you can unsubscribe anytime. Lebanese Beef Shawarma Recipe, Made at Home! Sumac “berries” are really just seeds covered with a thin coating of flavoring substance and hairs. 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. This native shrub grows in dry areas of Eastern North America. See this link for more information on Sumac’s medecinal uses. In August, when Scott and I drove to pick-up our first hop order in western Maryland, I noticed that Staghorn Sumac was in full bloom along I-270 . Sumac is a reddish/velvet coarse spice with a tangy flavor that goes well with grilled fish, Zaatar (wild thyme herbal mix), grilled meats, salads etc… It is featured in some of our recipes including Zaatar and Fattoush Salad. There’s nothing like a tasty plant that just loves to grow in just about anywhere, it’s a forager’s dream. I’ve been thinking about the same, we also live in the North East and have tons of Sumac around. Large clones are tallest in the center, getting gradually shorter towards the outside, creating the illusion of a gentle hill where there is none. I have personally brewed this beverage from staghorn, smooth, and shining sumacs on many occasions. 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. There were large colonies of sumac growing in an abandoned field at the edge of the town where I grew up. Your message was successfully sent. There are numerous other species of sumac in North America, and at least one is found in almost every inhabited part of the continent. 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. 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. Common to much of Michigan, the Great Lakes region and New England, Staghorn Sumac (rhus typhina) is easily identified by its fuzzy compound leaves and cone-shaped cluster of red berries. Pick the sumac around August in order to make sure it is ripe. Do not boil the Sumac cones, as that can produce a bitter taste. Descarga fotos de Staghorn sumac. Your email address will not be published. This concentrate made a wonderful and very tart jelly. WoW, It’s a good idea because I don’t know sumac can be used as lemonada. Since sumac is related to cashews and mangoes, anyone allergic to those foods should avoid it, or proceed with extreme caution. I usually just snap off the twig that bears the cluster by bending it quickly, although some people use pruning shears or a knife. Or, more accurately, staghorn sumac. I have seen lots of people playing with some sumac in the boil/primary, but it seems very few people have racked on it for secondary, and I have yet to see anyone get the kind of color he managed. Originally published in Countryside July / August 2003 and regularly vetted for accuracy. 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. r/winemaking: Information for people interested in viticulture, winemaking, and other fermented beverages. I use quite a lot of sumac. Thank you. Its high tannin content makes it an important source of tannin extract (Moerman, 1998). Native Americans of this region relished the fruit of the Staghorn Sumac. Note:  Sumac is related to cashews and mangoes, anyone allergic to those foods should avoid it. The Staghorn Sumac Tree Wild sumac is a shrub or small tree native to North America. Anybody who tries to differentiate the two will have an easy time of it. Sumac helps to reduce prostate inflammation as well. Staghorn Sumac should not be confused with poison Sumac, which scares people due to the detrimental effects it has on our skins. However and alternatively, soaking the Sumac cones in hot water can yield to a nice healthy tea. A beautiful plant! Busca millones de imágenes de Staghorn sumac de alta calidad a precios muy económicos en el banco de imágenes 123RF. 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. It grows to about 25 feet tall and has an irregular, open crown with a flat top. Staghorn sumac is one of the largest native sumacs reaching up to 25 feet tall and wide.A large, open, colony-forming shrub that spreads by runners. 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. Yet another name for sumac is staghorn. They are sweet and delicious, much like raspberry stalks. Deep wine-colored, cone-shaped fruits, sometimes called bobs, are quite tart to the taste. The type of Sumac that is readily available in the US is Staghorn Sumac (Rhus Hirta- Rhus Glabra), which grows wildly in the Northeast US and is a bit different than the type that grows in the Middle East even though not that far apart. Boil water. I pluck about six to eight average-sized clusters for a pitcher of sumac-ade. Many people believe sumac is poisonous. This drink is made by soaking the drupes in cool water, rubbing them to extract the essence, straining the liquid through a cotton cloth, and sweetening it. Some people add sugar, but I prefer it without. Also ensure that you don’t pick the Sumac cones immediately after rain since it tends to wash away the flavor. Staghorn Sumac (Rhus typhina) and the Smooth Sumac (Rhus glabra).The berry clusters are beautiful to look at, and actually make a nice drink. Staghorn sumac? Name – Rhus typhina Family – Anacardiaceae Type – shrub. 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. 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. Lebanese, Middle Eastern and Persian cuisines have integrated the Sumac spice in many traditional dishes. Soak berries in cloth sac for 10 minutes. They are common on rural roadsides, along railroad tracks and fence rows, and in old fields and other open habitats. A potential mistake is to harvest the berry heads before they are ripe, in which case they will produce an unpleasantly bitter brew. Preparation. The Private Reserve 2007 is a white wine, made by Sumac Ridge. To make sumac wine, gather 8-10 berry clusters, and place them in a food-safe bucket. I was wondering if you have any tips for preparing sumac for use as a spice. 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. 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. Here’s a soil fact about sumacs: They require well-drained soil, and can thrive on dry sites. This drink is delicious, easy to prepare, fun to gather, nutritious, unique and free. If fact, it is rich in its contributions to the environment. It would be great to make my own instead of having to buy it. This is especially true if your skin is sensitive and comes in contact with sumac. The plant also contains Calcium malate, Dihydrofisetin, Fisetin, Iodine, Gallic-acid-methylester, tannic and gallic acids, Selenium, Tartaric-acid, and many beneficial minerals. Low calorie, Reduced fat, Reduced carbohydrate, Be the first to get new recipes and exclusive, Lebanese Garlic Sauce Recipe: Toum, The Ultimate Guide. 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. Crush the berries with your hands for a couple of minutes, or you could alternatively put the mixture into a blender and let it blend away. 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. List of key staghorn tree facts. When made properly it is as universally liked as lemonade. Ripe sumac has a dark velvet color. Thanks again! A common use seems to be to brew tea from the ripe red fruit. 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. Thank You! (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.) Staghorn Sumac Tree Facts. For those of you unfamiliar with sumac, it is a commonly used spice in African, Middle-Eastern and South-East Asian cooking. By Sam Thayer – Sumac is a common, well-known and easily recognized feature of the rural North American landscape. Lightly floral, tart and refreshing it’s delicious as-is or used as a mixer in cocktails and mocktails. Staghorn sumac wine. 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. Copyright © 2011-2013 Mama's Lebanese Kitchen. Height – 16 feet (5 m) Exposure – full sun Soil – ordinary. Staghorn sumac grows in abundance on my property. Thank you Renee. The leaf edges of poison sumac are smooth, while those of the edible eastern sumacs are toothed. It is smooth, tangy and sweet. Sumac berries can make an excellent country wine , too. Its origin is Okanogan Valley in British Columbia, Canada. 1. It is a vibrant red spice made from the “hairs” coating the sumac berries. Just make sure the berries are in a dense, upright, red cluster. Required fields are marked *. Staghorn sumac has very fuzzy stems, hence the name staghorn. In other words, it’s quite healthy and nutritious, and it’s used in folk medecine and is also a subject research in modern medecine. I give permission to store the above data and use it to contact me. The leaves are large — sometimes more than two feet long — and compound, with each leaflet lanceolate and serrated. Also known as velvet sumac due to its soft, fuzzy twigs, staghorn sumac is familiar to most people. The name “Staghorn” comes from it’s branches – as they are covered with a “velvet” layer similar to a stag’s antler. Why not try some this summer? The flavor is transformed and weakened somewhat by the boiling, so be sure to use a very strong sumac brew for the jelly. 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.
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