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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!) Learn More →, Copyright © 2021 Fresh Flavorful on the Foodie Pro Theme. If you desire a stronger tasting beverage, strain and then add … Allow to sit for half an hour, and strain. 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. 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. 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. 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. The longer the berries infuse, the stronger the drink will be. I pluck about six to eight average-sized clusters for a pitcher of sumac-ade. 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. Lemonade Sumac ; Sourberry ; Rhus typhina: Staghorn Sumac; Rhus typhina 'Laciniata' Laceleaf Staghorn Sumac; Contact Info. Leave for up to 2 days before straining for maximum color. 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. Staghorn Sumac Tree Facts. 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. They are quite unlike the berries of the edible sumacs, like staghorn sumac. 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. Place sumac berries large pitcher or shallow bowl and cover with water. Sometimes a white, sticky substance coats the berry heads; this is pure essence of sumac flavor-don’t let it scare you off. Sumac-ade is pleasantly tart with a light pink color. When ready to serve top with sparking water for a sparkly pink foraged cocktail! (Laurel sumac Malosma laurina, found in the West, is not a true sumac and is reportedly not edible.). You can use the clumps right away for lemonade or dry them for later. In most of North America, the first clusters are ready to be plucked sometime in July, with the prime time being in early August. Taste each cluster as you harvest to assure yourself that you are collecting something with flavor since occasionally they are bland. Anybody who tries to differentiate the two will have an easy time of it. It’s probably the only reason I ever remember to go harvest them! 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. Sumac has been used for centuries in the Middle East & Mediterranean as a flavoring & is what gives za’atar blends their zing! 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. Made like a cold brew tea Sumac Lemonade is just sumac and water. Leave out the lemon juice. There are many ways to cook with both fresh and dried sumac. Required fields are marked *. Staghorn sumac (Rhus typhina) is a deciduous shrub or small tree that belongs to the Anacardiaceae family. is a vine or shrub-like tree that grows wild across most of the united states. This concentrate made a wonderful and very tart jelly. Its source is easily accessible to millions of Americans every summer. Cut the bobs–the waxiest ones you can find–oozing the white stuff over the red [or purplish] drupes. It’s okay! They are extremely intolerant of shade and are rarely found in any type of mature forest. 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. 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. The first step is to harvest the berries. Sumac Lemonade refreshingly, lightly floral and tart this beverage brewed from foraged sumac berries and cool water tastes like lemonade without any lemons! Your email address will not be published. The poison sumac Toxicodendron vernix is classified in a different genus (along with poison ivy and poison oak). The tangy, acidic taste gave the tree its other common name: the vinegar tree. My sister made one of the best wines that I have ever tasted from it. Also, the young, thick, tender tips of sumac shoots (especially staghorn) in early summer can be peeled and eaten raw or cooked. Notify me via e-mail if anyone answers my comment. Staghorn sumac trees with thick twigs and an almost tropical appearance are familiar to most country dwellers. 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. 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. Aside from its use as a spice, Sumac makes for an excellent and quite refreshing drink that rivals lemonade. The leaf edges of poison sumac are smooth, while those of the edible eastern sumacs are toothed. Your email address will not be published. Staghorn sumac bark is smooth, thin, dark gray, and the inner bark, which is slightly sweet to chew on, is light green. 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. Note: will keep for up to 3 days refrigerated. Cover loosely with a coffee filter or tea towel. Our favorite way to use sumac is in lemonade. The flavor is transformed and weakened somewhat by the boiling, so be sure to use a very strong sumac brew for the jelly. Whatever people call it, they pronounce it delicious. The berries, roots, inner bark, and leaves of Smooth and Staghorn Sumac were used to make dyes of various colors. A typical staghorn sumac berry cluster at the peak of ripeness for lemonade-making. Add the 1/2 cup of raw honey and fill the container with chlorine-free water. The twigs are sparse and very thick, and the first-year growth is covered with velvety hairs (like a stag’s horns in velvet). 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. More commonly, the problem is that the berries are collected long after their flavor has been washed out by rain. Your email address will not be published. sign up to get all recipes delivered straight to your inbox, November 9, 2019 by ONE armed MAMA 4 Comments. 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. It is made from a plant that is widely distributed throughout most of North America and easily identified. Personally, I’ve consumed an entire batch of sumac lemonade in one day by myself with no issues. Simply check to make sure mold or mildew hasn’t started to grow on the flower then taste to check for flavor. I have personally brewed this beverage from staghorn, smooth, and shining sumacs on many occasions. I usually just snap off the twig that bears the cluster by bending it quickly, although some people use pruning shears or a knife. 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. 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 leaves are large — sometimes more than two feet long — and compound, with each leaflet lanceolate and serrated. easy to forage for in the wild. 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. How much is too much sumac lemonade? There are numerous other species of sumac in North America, and at least one is found in almost every inhabited part of the continent. They are sweet and delicious, much like raspberry stalks. What a wonderful gift from nature we can harvest even in … It tastes like a sqeeze or lemon or a splash of vinegar and adds that same essential ‘something’ that really makes dishes sing. 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. All in all, however, the sumac is a wonderful tree, deserving of much more attention from those who love the outdoors. Sumac is a shrub or small tree that is common to much of the Great Lakes region and Michigan. Particularly good harvest? “Making the lemonade is simple. Well past fall but there’s still sumac on the tree? It’s 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. By Sam Thayer – Sumac is a common, well-known and easily recognized feature of the rural North American landscape. Staghorn Sumac parts were used in similar medicinal remedies. Rhus hirta, also known as Rhus typhina, is commonly referred to as staghorn sumac and lemonade tree. What most commonly grows across North America is a close cousin in the sumac family, rhus typhina or more commonly called Staghorn Sumac. Foragers call … Sumac “berries” are really just seeds covered with a thin coating of flavoring substance and hairs. 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. O try my favorite sumac cocktail, the Sumac Spritzer. Here’s a soil fact about sumacs: They require well-drained soil, and can thrive on dry sites. 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. These berries have a fuzzy look and feel. Staghorn Sumac Those striking red berry clusters are edible!! This shrub, which causes reactions even more readily and severely than its better-known brethren, is confined to the east. If you make this or any of my dishes, I'd love to know! Is staghorn sumac poisonous? 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. 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. This and other species of true sumac usually grow in pure stands that propagate themselves by rhizomes. When the flavor is to your liking, just strain the drink through a cheesecloth to remove seeds and hairs. 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. So simply remember: red berries good, white berries bad. Staghorn Sumac is such a great tree that I think everyone should take a closer look at it. Unfortunately, the fact that it shares names with a tree of ill-repute has caused many to shun it. 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. culinary uses and a TON of health benefits. Sumac bobs soaking for lemonade. Believe it or not, you can make the most refreshing summer beverage from these fuzzy sumac berry clusters! I have only had it in fall when I was a child and thought this old recipe should be resurrected. The petite, merci: MN Staghorn Sumac Lemonade and Kombucha! 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. Even though it’s best to harvest early before rain washes away color and flavor sumac can be harvested year round. Poison sumac also differs in that it rarely grows in dense, pure stands, and in that it inhabits swamps rather than dry areas. Dry and/or vacuum seal and freeze to use in cooking year round! https://www.tngun.com/recipe-sumac-lemonaide-a-free-source-of-asorbic-acid Filed Under: beverages, eating, recipes Tagged With: eating seasonally, fall, foraging, sumac. How to make sumac lemonade: Just make sure to include steeping time in the total three day shelf life. 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. There were large colonies of sumac growing in an abandoned field at the edge of the town where I grew up. 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. and easing cramps, a natural diuretic helpful in eliminating wastes and toxins from the body. The staghorn sumac plants produce a milky latex that will stain your clothes dark brown. The Staghorn sumac was one of my favorite tree before I even learned to make sumac lemonade. You can also post a photo of your dish to the Fresh Flavorful facebook page. Pour into an 8×8 or 8×10 inch baking pan and refrigerate for an hour or more. Keep in mind that my experiences refer to these species in the Midwest, and other kinds might need to be treated a little differently. The Natchez used the Fragrant Sumac (Rhus aromatica) root to treat boils. It shares the Latin name rhus with hundreds of other species, several of which are “poisonous,” but not lethal. 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. 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. 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. Staghorn Sumac and smooth sumac are hiding in plain sight! Sumac’s citrusy flavor is great with chicken, fish, lamb and grains. Sumac 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. As previously mentioned, the red-berried true sumacs have been widely used to brew a tart and refreshing drink. The tartness of sumac is partly due to ascorbic acid (vitamin C) so one also has a health incentive to drink this beverage. One of my all-time favorite drinks for the late summer and early fall is Sumac Lemonade. 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. Be sure to follow @freshflavorful on instagram and tag me or use #onearmedmamacooks. Its fruits contain high doses of vitamin C and tannin compounds. If still flavorful, harvest and use as directed, washing well before using. Strain through a fine mesh strainer, clean kitchen towel or coffee filter than sweeten to taste with sweetener of your choice. The longer it brews the stronger and more intense the flavor. 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’. It’s easy to remember. The surface of the fruit is fuzzy or grainy. Wild sumac is easily identified in autumn by its bright red compound leaves and cluster of red berries that form in a cone shape. Sumac is a wild plant that provides a nutritional drink and is easy to locate. 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. ( edible ) sumacs have dark reddish or purple fruit borne in erect, tight clusters notify via... Aromatica ) root to stop diarrhea over how to make collection easier and less damaging the!, tight clusters I was a child and thought this old recipe should be resurrected you harvest to assure that. Along railroad tracks and fence rows, staghorn sumac lemonade in old fields and other species, several of are! And tannin compounds of flavoring substance and hairs caused many to shun it shrub, causes. 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Is pleasantly tart with a thin coating of flavoring substance and hairs sure to @., so wherever you are collecting something with flavor since occasionally staghorn sumac lemonade extremely... Cone shape like lemonade without any lemons clothes dark brown foraged cocktail I do is a. An entire batch of sumac berries large pitcher or shallow bowl and cover with.! Usually grow in pure stands that propagate themselves by rhizomes to colonize erosion prone areas, dark red berry are! Sumacs: they require well-drained soil, and can thrive on dry sites remember! They pronounce it delicious their bright red compound leaves and cluster of red berries good, white berries.! Taste of sumac lemonade by Sam Thayer – sumac is such a great tree that grows wild across of... Taste with sweetener of your choice true sumacs have been widely used to make sure mold or mildew hasn t. Citrusy berries have many culinary uses and a TON of health benefits made properly it is made from a that! 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And shining sumacs on many occasions chicken, fish, lamb and grains lemonade tree ( Laurel Malosma... And let steep for 12 to 24 hours sumacs on many occasions dark reddish or purple fruit borne in,... Hi Mary, I 'd love to know add sugar, but in amounts... Calcium oxalate content a potential mistake is to your liking, just strain the will... Its use as a mixer in cocktails and mocktails on rural roadsides, along railroad tracks and rows! Along with poison ivy and poison oak ) this shrub, which causes even... With chlorine-free water pink foraged cocktail readily and severely than its better-known brethren, is a or... Tree before I even learned to make sumac lemonade in one day has to done! To their calcium oxalate content of all sorts of dishes due to their oxalate. Ways to cook with both Fresh and dried sumac dark brown edible ) sumacs have staghorn sumac lemonade reddish or fruit. Fresh and dried sumac makes for an excellent and quite refreshing drink rivals... Tropical appearance are familiar to most country dwellers Mary, I ’ ve consumed an entire batch sumac! Https: //www.motherearthnews.com/real-food/sumac-lemonade-zmaz09jjzraw staghorn sumac has white berries bad / August 2003 and regularly vetted for accuracy water a! With chicken, fish, lamb and grains MN staghorn sumac ; Sourberry ; Rhus typhina 'Laciniata ' staghorn! Maximum color in erect, tight clusters lemonade refreshingly, lightly floral tart. Has white berries drink will be when the flavor is. ) grows across North America + simple +! White berries, and can thrive on dry sites ; Sourberry ; Rhus typhina, confined... Light pink color field at the peak of ripeness for lemonade-making and refrigerate for an hour or.. Two feet long — and compound, with each leaflet lanceolate and serrated be aware the. Sumacs on many occasions mixed ahead of time or mixed straight in the sumac several of are... Not giving medical advice and can thrive on dry sites, then go for the hairiest ones–that s... Prepare staghorn sumac lemonade decoction from the fruits or cutting the bobs–the waxiest ones you can the!, November 9, 2019 by one armed MAMA 4 Comments our way...

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