Due to summer’s late start here in the Midwest, it seems like everything is blooming at their own pace. Which makes sense that even this post is coming out later than I had planned. Despite trying to follow a schedule or expecting things to happen the same every year I am realizing more and more that everything happens as it should, in perfect timing.

Instead of editing the first paragraph, I am just going to demonstrate how a master herbalist’s learning journey will truly never end and that there are several layers to learning plants. During my research for this post, I learned that the prime harvesting time for sumac berries is late July/ early August. Looking back, I am unsure if what I was connecting with in last June was an early fruiting or more mature fruits. Whatever the case was, I feel blessed to have witnessed a longer process of sumac growth than I did last year. Next year I will probably notice something different that will continue to strengthen my relationship with this tree, and that is the fun of plants and relationships with nature!

I was formally introduced to sumac last year at herb school and I fell in love. We ate the fuzzy, baby shoots and admired the ruby red fruit. After this meeting my whole world lit up with sumac and I was fascinated by this tree that was everywhere! My whole drive back from Eau Claire was lined with sumac and I was ecstatic to learn that we also had sumac all over Green Bay.

Speaking of noticing seasonal shifts, staghorn sumac is one of the first trees to turn color in the fall, so we will have to keep an eye out for their cues as they turn from green to red/maroon. Ever since I learned about sumac last June, my eyes were peeled for the ruby red, burgundy-esque fruit again this year. However, during June I really only saw the flower, which is a similar cone shape to the fruit just light green. By now (late-July) more fruit should be present and ready to be adored and even indulged.

Staghorn sumac (Rhus typhina) is a member of the cashew family and can live for 25-50 years. It grows through its root system, spreading with little shoots popping up around taller, more mature trees. This explains why you will see waves of sumac patches and not just a stand alone tree. The reason why you see it along highways is that these sumac patches are able to stabilize the soil and prevent erosion!

Sumac fruit, or berry clusters, are not just for the birds! Sumac is a popular Middle Eastern and Mediterranean seasoning. Through cold infusion simac is enjoyed as a “lemonade” type beverage. You might have heard about poison sumac, but staghorn sumac looks very different from that variety and if you look at pictures before foraging you will be well equipped with the knowledge to make safe choices. This edible variety has fruit that points straight up in cone shaped, furry clusters and the poison variety is white and hangs down in a draping fashion. Both plants have different growing environments with poison sumac primarily growing in swaps out East. Make sure to find a sumac patch to watch blossom and pick them before any heavy rains, as that washed off the malic acid that makes the lemonade so tart. You can try a little bit of the cluster you are eyeing up to see just how tart it will be.

To make the seasoning, collect tart, deep red, sumac berries. You can sun dry them in a safe place or break clusters up into small pieces and dry in a dehydrator. Once removed from the stem and ground, the seasoning will bring a floral acidity to your dishes and can also be used to tenderize meat.

As mentioned before ripe sumac fruit makes a refreshing “lemonade”. For this step the pre-forage taste test is important for picking the most tart clusters. Samuel Thayer says that the best time for harvest is late July/early August before the deep red fruit gets rained on too many times. Place several clusters in a large jar and pour cold water over them. Crush the fruit down a little bit, mixing it in the water then allow it to infuse for several hours in a cool place. Strain before drinking to remove any fuzz from the fruit that might be irritating to drink.

After I fell in love with sumac last summer I was able to carry that memory and summer vibes into the winter. I harvested about two quart jars full of sumac fruit and this has lasted me the whole year. The tartness may have gone down, but I use the berries as a vitamin C addition to my winter immune protection tea. Not only does it support my immune system with nutrients, but also that summer sun energy is captured and delivered to my cells and soul during a time they need it most!

As we get deeper into harvest season, venture out and add this wonderful tree to your bounty!

Keep in mind that anyone allergic to cashews or mangos may also be allergic to sumac.

Sources:

Trees of Wisconsin Field Guide – Stan Tekiela

@blackforager Alexis Nikole Nelson

The Forager’s Harvest – Samuel Thayer