The Sour Power of Sumac

This ready-to-forage fruit has long been a staple in kitchens and pantries around the world.

By Richard Albert-Matesz
Published on June 16, 2020
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by Adobestock/ArchonCodex
Large red sumac blossom and leaves in autumn.

What is sumac? Discover why this ready-to-forage fruiting shrub or tree has long been a staple in kitchens and pantries around the world.

In nature, one man’s pest is another man’s pearl. Dandelions are often considered pesky weeds; nettles seem a most unlikely side dish; and sumac may look like just another roadside shrub. To the resourceful, however, all of these plants are desirable not only as food, but also as medicine.

What is Sumac?

Sumac might be deciduous or evergreen, and grows wild as a shrub or bushy tree along roadsides, at the edges of meadows, and in thickets in northern temperate regions around the world. Small plants may range from 6 to 12 feet in height; taller sumac trees may reach 23 to 33 feet.

Cooks from many countries, including Turkey, Italy, and Israel, have revered sumac berries (Rhus spp.) for more than a thousand years. And yet, the fruits are hardly something from which to make a meal or snack; they’re smaller than gooseberries, contain almost as much pit as fruit, and have very little fragrance. They aren’t even sweet! What sumac berries do have going for them is a brilliant brick-red to purple-burgundy color, a tart and tangy taste, and a bushel full of therapeutic applications.

Sumac as a Seasoning

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