If you’re into foraging, you won’t want to miss Sumac season! Here’s a great article about foraging the plant, where to find it and how to use it. It even includes a recipe for making Sumac juice!
Thanks (or apologies if you detest pithy wordplay) to Phil Collins’ Sussudio for the punspiration.
Staghorn Sumac (Rhus typhina) Key identifiers: tight, red to deep purple flower heads; branches have a velvety texture, like the antlers of young male deer, hence its name.
Allergy alert! Sumac is a mild allergen so those who are hypersensitive to poisonous varieties, such as poison ivy and poison sumac, might also have a reaction to safe sumac. If in doubt, don’t ingest it.
How to make sumac juice: The short version
3 cups sumac berries (unwashed)
4½ cups cold water (hot water destroys the flavour)
Sweetener of choice
Tamp the berries down into your blender then add the water. Start on a slow speed. Blend until the berries are soaked. If you don’t have a blender, muddle the…
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