The flavor’s in the fuzz.
What could be better than an attractive, tasty plant that grows just about anywhere, needs very little love and is just as happy at the edge of a parking lot as it is in the woods? Staghorn sumac is often the next thing—after dandelions—a novice forager tries.
At the end of twisting picturesque branches and velvety twigs the crimson pyramidal seed pods point upward toward the sky. If you take one in your palm and gently coax off individual furry seeds you’ll have a velvety handful of red, hairy fruits, called drupes, that have a wonderful sweet/tart citrusy taste.
"Be the sumac. Be the tea. Be the sower of the seed. Be the flute wood. Be the dye. Be the panicle of sky. Be the lie low. Be the spice. Be the bird trip paradise. Be the light oil. Be the glue. Be the lemonaded brew. Be the soft bark. Be the cure. Be the hermit thrushes’ lure. Be the leaf green. Be the gold. Be the burning bush so bold. Be the sumac. Be the tea. Be the everlasting tree."
Debra Mathers
Make a batch of Sumac lemonade by soaking the berries overnight in cold water. Strain,
add lemon and some sugar if you like, and voila, you’ll have a tasty beverage loaded with
Vitamin C.
(Caution. Watch out for the worms, or worm poop, that can be buried deep inside the pods. Make sure you peel off just the clean outside berries or you’ll end up with a batch of worm tea).
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