Thank you very much for this information! Rumor has it that they’re good for dyeing and will give either a yellow dye or grey dye depending on the fiber and mordant. One thing, though – shouldn’t the beverage be more rightly named “Sumac-ade”? 1,783 views. Dinner Tonight: Orzo with Cherry Tomatoes, Capers, and Lemon, Lemon Roasted Potatoes From 'Maximum Flavor', Water Kefir from 'Mastering Fermentation'. Staghorn Sumac (not to be confused with Poison Sumac) is a great source of Vitamin C. It is commonly found in the Eastern and Central U.S. growing in full sun along roadsides. It will be cloudy for a while. Use the login form at the top of the page. Sumac Tea Wild Lemonade is an easy way to take advantage of wild sumac you might just find right in your own backyard. We harvest the drupes to make the best lemonade you can imagine. …. It worked beautifully, but the flavor was changed in a significant way. This needs more investigation. People sometimes use it to make a sweet and sour beverage known as sumac lemonade. Or, start with dried sumac berries. Add ice and stir. apilinariosilvia on What's on your kitchen table? They are very invasive, but pretty, especially in our Central PA autumns. However, one species, Rhus glabra, (Roos GLAY-bra) the “smooth sumac” is found in all contiguous 48 states.The Indians used the shoots of the Rhus glabra in “salads” though many ethonobotanists say the natives never really made “salads” as we know the term. Sumac is often confused with poison sumac, even though the two look completely different. 20 Crops You Can Still Grow In August! If you can spare the freezer space, it’s worth freezing the juice. )I wish we had the berries instead so I could grind them and make Zatar…. For the Soda: For each serving, combine 1 cup club soda, 1/4 cup sumac syrup, and 1 tablespoon … Not red berries covered with milky wax. After a few hours, the water will be a beautiful light amber color. Smooth sumac is…smooth. Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast. Some comments may be held for manual review. I don’t concentrate unless I’m going to cook with it and it will be pasteurized in the cooking. As I was researching the Palestinian cuisine for my book Plated Heirlooms,. All products linked here have been independently selected by our editors. Once the berries are fully ripe, they are harvested, dried, and ground. This year we noticed a new stand of rhus which bloomed earlier and much shorter. You might want to put the jar in a dish to catch the overflow. ¼ tsp. Fresh berries will produce the best flavor. The plant also gives us a spice, derived from the seed inside each drupe, which is dried and ground into a red powder that looks like paprika. before straining. Staghorn stems and drupes are covered with fine velvety hairs. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. The branches ooze a white sap when cut. Rhus toxicodendron), poison oak (Toxicodendron diversilobum, syn. easygoinglady on Is my chicken safe to store on the shelf? When the drupes are good and dry, rub them off the twig and put them in jars. Click here. We harvest the drupes to make the best lemonade you can imagine. Some beekeepers use dried sumac bobs as a source of fuel for their smokers. Very interesting! Learn more on our Terms of Use page. Subscribe to our newsletter to get the latest recipes and tips! Sumac trees and shrubs (Rhus spp. This spice lasts for a long time. What Are The Benefits Of Sumac Plant? I concentrated the juice, then I boiled it and put it into jars and processed them for canning. Keep them in a very dry place and keep in mind that it will take weeks before they’re dry. Staghorn sumac or Rhus typhina grows throughout the northeastern U.S. and southeastern Canada. If you would like to help support the overhead costs of this website, you may donate. We have always been told that all our sumac is poisonous, but what do “they” know – some of it does have red berries, if you can get to them before the birds do. These short trees get about 15 feet tall when they’re really happy. Sumac grows along roadsides and fencerows, so country backroads are the best places to look. I use smooth sumac which is similar to staghorn except the berries are smooth without the “hairs”. Note: Do NOT fill the jars to the top. The cut branches make beautiful fall arrangements that will dry on their own and last for months. Staghorn sumac is found throughout the northeastern U.S. and southeastern Canada. Sumac leaves have a lot of tannin in them. The name ‘sumac’ comes from the Old Arabic word for ‘red’. Post whatever you want, just keep it seriously about eats, seriously. The dried drupes have been used throughout the world as a cooking seasoning [sumach] and they are very popular in middle eastern cooking. Not red berries. If I want to preserve sumac juice, I’m going to freeze it. Max photo size is 512KB. For the Sumac Syrup: Combine water and sugar in a small saucepan. Farm Bell Recipes is all about you! When dried and ground, sumac has a coarse, gritty texture. If you’re not up to foraging, you can always head down to your local grocery store and purchase some powdered sumac instead! If you are looking for other uses for sumac, check out our article on making sumac spice for hot tea. Get these ingredients for curbside pickup or delivery! Go here. Stir well and enjoy. Thank you! Copyright © Suzanne McMinn 2004-2019 | Website by. Cut the bobs–the waxiest ones you can find–oozing the white stuff over the red [or purplish] drupes. I use about six heads per half gallon. All to cool to room temperature. If you liked this great fall recipe, you may also like our Rhubarb Mojito in the spring. and several other questions, clstinson1 on Is my chicken safe to store on the shelf? These short trees get about 15 feet tall when they’re really happy. Smooth sumac shrubs [Rhus glabra] are invasive around here in southern Indiana. Sumac Lemonade Recipe courtesy of Native America Sumac berries lend themselves to use in a lemony-earthy flavored spice, or use them immediately to make a tangy and refreshing beverage. If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you! What can you enter to win this month? We have an abundance of staghorn sumac here too and I never knew it was edible! Simple scale the recipe back to about 2 tbsp dried sumac per 2 cups of water, or to your own taste. The flavor is in that wax but it’s tricky to get it dry enough to store. We reserve the right to delete off-topic or inflammatory comments. This may be the most difficult part. How to make sumac lemonade: Beginning in mid- to late-summer, go on a sumac hunt. Remove all the leaves. 2 cups hot water The dark red berries are usually dried and crushed to create sumac powder (spice), that has a fruity flavor with strong notes of lemon. We have the staghorn (hairy) sumacs in our back yard. In both cases, the wonderful subtle flavor of the juice was lost. Apart from the popular Summaqiah (a traditional Palestinian concoction/stew made using sumac the recipe and origins of which are fully covered in the book), Sumac was also used in the Old Palestinian kitchen to replace lemon when lemon was out of season. To harvest the drupes to use as a spice later, cut the clusters, called ‘bobs’ and lay them on screens or sheets to dry. Poison sumac has white or gray berries – ‘Berries white, take flight!’. A perfect accompaniment for turkey, mashed potatoes, and stuffing. 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 … Fill with cool water and set them in the sun for a few hours. Don’t worry about that. Note: A lot of people freak out about these plants, believing that all sumac is poison sumac. Serve immediately with lemon wedges. If you see something not so nice, please, report an inappropriate comment. Rhus vernix), produce the allergen urushiol and can cause severe allergic reactions. Sumac syrup can be stored in a sealed container in the refrigerator for up to 5 days. I have had excellent success freezing the juice and using it months later to make lemonade with. Sumac species tend to be regional. Rhus glabra grows prolifically in our area (north central Florida), so I plan to give this a try. If you’ve never heard of or tried sumac, I think you will be pleasantly surprised (as was I) with this sumac lemonade! Rhus diversiloba), and poison sumac (Toxicodendron vernix, syn. Sumac is associated mainly with Middle Eastern cooking, though there is a North American variant of the spice. Some HTML is OK: link, strong, em. Sumac, for making lemonade, has deep red cones, called a drupe or sumac bob, while poison sumac has white berries like you would see on mistletoe, yet bigger. By uploading a photo, you attest that this photo belongs to you. The Staghorn sumac was one of my favorite tree before I even learned to make sumac lemonade. The dried drupes have been used throughout the world as a cooking seasoning [sumach] and they are very popular in middle eastern cooking. Already registered? Add 1 to 1 1/2 cups of sugar to sweeten (to taste). Sumac, especially to give a taste of sour or lemonade to the meat dishes of base is used extra.. Video Instructions For Sumac Lemonade This is very cool information! Be patient. I much prefer it to regular lemonade. They grow from the root rhizomes–like iris do–to form large clonal colonies. For the Soda: For each serving, combine 1 cup club soda, 1/4 cup sumac syrup, and 1 tablespoon lemon juice in a cup. To concentrate the juice, soak a gallon of bobs the first day, then use that same water to soak another gallon of bobs. The sugar overwhelmed the flavors and the finished product was unimpressive and too sweet. No hairy stems or drupes. 4:37. The root of the Sumac is the rhus plant.The fruit of the sumac plant obtained from the Rhus plant is dried and ground. The best size to upload is 500 x 375 pixels. Remember, the longer you concentrate, the more likely you are to introduce bad stuff into the water. I’ll let you know how it turns out. Smooth sumac drupes are often waxy or covered with a milky substance. We’re thinking it’s probably a slightly different variety [there are several] but the differences are so slight that I couldn’t tell you what it might be. Privacy Policy, Disclosure, Disclaimer, and Terms of Use. Serve with tenderloin. Ingredients: ¼ cup fresh staghorn sumac berries. and several other questions. Want to subscribe to the Farm Bell blog? Read more: Foraged Flavor: All About Sumac. Smooth sumac shrubs [Rhus glabra] are invasive around here in southern Indiana. Anybody know how old the tree must be before producing large, gorgeous clumps, errr, bobs? The sumac gives us a fruit, the big red cone, composed of individual drupes, similar to the little drupes that make up the knobbed appearance of common raspberries and blackberries. I don’t like the cooked juice nearly as much as I like the fresh juice. What Is Sumac? Heat over medium heat, stirring occasionally, until the sugar is dissolved. If it is a particularly well-traveled and dusty road, you will want to keep looking, because gritty sumac is not ideal. Staghorn Sumac is Nutritious. And for the clarification on what the Poison sumac looks like (my stepson just asked me that last weekend!). TonnyFillet on What are you canning today? There are two common varieties of sumac: Smooth sumac [Rhus glabra] and Staghorn sumac [Rhus typhina]. Dried sumac wood fluoresces under long-wave ultraviolet radiation. The petite, merci: MN Staghorn Sumac Lemonade and Kombucha! They grow from the root rhizomes–like iris do–to form large clonal colonies. We have to hand it to the American Indians, using sumac in drinks is incredibly thirst quenching, perhaps due to its dry refreshing character, like a good white wine. 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Top of the Brown Family Environmental Center at Kenyon College in central Ohio talks about and., because gritty sumac is found throughout the northeastern U.S. and southeastern Canada naturalist John of...

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