Staghorn Sumac
Rhus typhina
When life gives you sumac, make sumac-ade.
Or should we call it Rhus Juice?
Staghorn Sumac
Rhus typhina
Photo taken by author.
What's in a [common] name?
Staghorn sumac derives its scientific epithet from Carl Linneaus who named it based on its similar appearance to the antlers of a stag. However, this is not the first reference to sumac plants. There is evidence that parts of sumacs have been consumed by humans for thousands of years across many cultures. The name “sumac” was first used on a eurasian cousin of the staghorn sumac, Rhus coriaria. It is derived from the Arabic word, "summaq," meaning red, as the berries are covered in dark red hairs. References to this plant can be found in ancient Roman and Greek texts and R. coriaria has been used as both a culinary and medicinal herb for centuries. Similarly, the staghorn summac is thought to have been used by native populations in North America.
Description and Ecology
Staghorn sumacs can grow up to 10 meters tall, but are often found as smaller shrubs. Each alternating leaf has 11-31 toothed leaflets. Twigs are covered in densely populated hairs. Hundreds to thousands of yellow green flowers form clusters at the ends of branches which develop into fuzzy red to brown drupe fruits. It is found commonly across the eastern United States and Canada.
This ubiquitous shrub, easily spotted along highways in New England, belongs to the Anacardiaceae family of plants which includes several economically important and deliciously common species like cashews, pistachios, and mangos. It also contains the infamous duo: poison ivy and poison oak; as well as its closely named cousin (but not so similar in appearance): poison sumac.
Staghorn Sumac Flowers
Rhus typhina
Photo taken by author.
Culinary Uses
Sumac-ade - Due to its tart flavor, this is a common preparation I’ve seen on the internet. I have not tried it, but it seems to be very popular amongst sumac consumers. Take a handful of fruit drupes. Smash them in cool water and allow to sit over night. Strain and sweeten to taste.
Food Preparation - Many prepare sumac into a spice by dry roasting the fruit drupes and then grinding them into a powder. They can also be eaten fresh and raw. Check out my example below:
