Sunday, March 21, 2010
Staghorn Sumac (Rhus typhina) grows in abundance near my home. Local food at my fingertips! It is rewarding to gather as I can dry it and use it throughout the winter months. I am just getting short on my supply now. The red-berried drupes can be used fresh or dried to make delicious hot or cold beverages. I think it tastes like Red Zinger tea (Celestial Seasonings tea made from hibiscus). Impress your family and friends by brewing up some sumac tea or better yet, make my favourite mint and sumac punch.
The tartness of this sumac is partly due to the high ascorbic acid (vitamin C) content in the berries. They also contain tannin, the astringent that is in ordinary tea. Staghorn sumac was used by native people and I imagine they taught the first settlers how to make it into a refreshing bush tea. Below you can see that the leaves peak in colour in the fall. You can pick stag sumac from August to mid-October in my area.
Staghorn sumac is a small deciduous tree that grows in thickets or clusters. The largest trees are 10 meters (30+ feet). The ones around me are approximately 10-20 feet tall. It is named for its branches which resemble the velvety antlers of a deer. The bush is a member of the Anacardiaceae or Cashew family, and is a native to eastern North America. It grows naturally throughout Ontario and Quebec down to northern Georgia and Mississippi in the United States. The pinnate, compound leaves grow alternately along the branches. The serrated leaflets grow opposite one another. The most identifiable feature is its bright red, conical blooms of densely packed red drupes that grow from the terminal ends of the branches.
Your first task is to properly identify the plant. The 'WHITE' fruit of the 'POISON SUMAC' is as deadly as its name. The tree and fruits do not look the same and are very difficult to mix up. Use field guides to help you identify edible wild plants and you also ask someone who knows the difference to teach you. The sumac drupes are in the basket on your right in the photo below. High bush cranberry is on the left.
Collect the drupes when it hasn't rained for a few days as the rain washes out some of the malic acid and flavour components. Also, don't strip a tree of all of the seed heads or the tree can die. Take 5 or so from each tree and move on. You can pick the fruits from mid-summer through to fall. The drupes dry and stay on the trees over the winter and provide food for the birds.
HOT STAGHORN SUMAC TEA
Two large drupes, like those shown below, will make a large pot of tea. Put the fresh or dried drupes into the pot and pour boiling water over. The longer you steep the tea the darker red it will be. I steep it for at least 20 minutes and if I am going to drink it cold like an iced tea then I steep it overnight. Some sources say to soak the drupes in cold water as the boiling water method extracts too many tannins from the stalks and can make a bitter brew. I however, have used boiling water with good success. Don't boil the drupes in water. Just steep. Optional additions to the pot include garden mint and other herbs as well as whole allspice, cinnamon or cloves.
When the flavor is to your liking, strain the drink to remove seeds and hairs. The fruit can be used more than once in most circumstances. Sweeten to taste with honey or your favourite sweetener.
HOW TO DRY THE SUMAC DRUPES:
Dry the seed heads in a dehydrator or on a screen in a dry area with good air flow. You can also hang them to dry. Below I have the drupes and high bush cranberry in a basket ready for my dehydrator. I used my dehydrator a lot last summer as it was so wet and often raining.
NUTRITION FACTS: Staghorn sumac fruit is high in vitamin C. It also contains malic and tannic acids and I am sure it provides other nutrients but I am not sure what they are! The sumac berries used in the Arab countries, Middle East and North Africa is a different genus. Their nutritional and medicinal characteristics are cited as diuretic, reducing fever, antiseptic and anti-diarrheal.
OTHER USES FOR SUMAC: Sumac juice makes a fine jelly (like making crabapple jelly), fruit syrup and delicious wine. The jelly is good with roast meats or cheese. For these recipes you will need to make a very strong brew or decoction. Add more drupes to make a stronger infusion. You can also infuse the same batch many times discarding used sumac as you move along.
© Nancy Guppy, RD, MHSc
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