Staghorn Sumac (Rhus typhina) is a native North American plant often confused with a toxic relative. The bright red, cone-shaped fruit clusters are edible and have been used for centuries. These clustered fruits, known botanically as drupes, contain malic and ascorbic acids, which impart a distinctly tart, citrus-like flavor. Indigenous peoples historically utilized the drupes for both food and medicine.
Distinguishing Edible Staghorn Sumac from Poison Sumac
Safety in foraging requires correct identification, as edible Staghorn Sumac is frequently confused with the highly toxic Poison Sumac (Toxicodendron vernix). The two plants possess dramatically different visual characteristics. Edible sumac species, including the Staghorn, always bear dense, upright fruit clusters covered in fine, velvety, reddish hair. This fuzzy texture extends to the stems, which gives the plant its “staghorn” name, resembling the velvet on a deer’s antlers.
In contrast, Poison Sumac lacks this velvety coating on its stems and fruit. Its fruit clusters are white or greenish-white, loose, and droop downward from the branches. Their preferred habitats are also distinct. Staghorn Sumac is commonly found in dry, disturbed areas like roadsides, fields, and forest edges. Poison Sumac, which contains the irritating oil urushiol, grows almost exclusively in wet, swampy areas, bogs, or fens.
The foundational rule for safe foraging is simple: if the fruit is red and stands upright, it is edible. If the fruit is white and hangs down, it is Poison Sumac and must be avoided. Knowing these clear differences allows foragers to confidently utilize the safe, red-fruited varieties.
Harvesting the Edible Parts
The optimal time to harvest Staghorn Sumac drupes is in late summer through early fall, typically August to September, when the clusters are fully red. This timing is important because the flavorful acids on the drupes are water-soluble and can be washed away by heavy autumn rains. A simple taste test, involving gently licking a few fuzzy berries, can confirm the desired tartness before harvesting.
The entire cone-shaped cluster, or “bob,” is collected for culinary use and should be removed cleanly using a sharp knife or pruning shears. When foraging, select clusters far from heavily trafficked roads to ensure the material is free from vehicle exhaust and other pollutants. Sustainable harvesting involves taking only a portion of the available clusters and leaving many for wildlife, which rely on the persistent fruit as a food source, particularly in winter.
Preparation and Culinary Applications
Once harvested, Staghorn Sumac drupes are versatile, lending themselves to both a refreshing beverage and a tangy spice. The most popular use is creating a drink often called “sumac aid” or “Indian lemonade,” which extracts the tart flavor into water. This involves soaking the unwashed drupe clusters in cold water, not hot, because heat can extract bitter tannins from the seeds and stems.
The clusters should be gently bruised or rubbed while soaking to release the flavor, then allowed to steep for several hours. The resulting liquid, which turns pink, must be strained through a fine sieve or cheesecloth to remove the fine hairs. This infusion can be sweetened with sugar or honey and served chilled as a vibrant, lemony drink, rich in vitamin C and antioxidants.
For use as a spice, the drupes must be fully dried before processing. After drying, the fruit material is separated from the inner seeds and stalks, typically by crushing and sifting. The resulting deep red powder is a highly prized spice, providing a tart, slightly fruity flavor that is a staple in Middle Eastern cuisine. This spice can be used to season meats, sprinkled over hummus, or blended into the traditional spice mixture Za’atar.