Sumac refers to a genus of flowering plants, Rhus, which encompasses shrubs and small trees. These plants belong to the Anacardiaceae family, often known as the cashew or sumac family. Sumac plants are widespread and can be found across various continents, including North America, the Mediterranean, and Asia.
Understanding Sumac’s Features
Sumac plants typically grow as shrubs or small trees, with some species reaching heights of 10 to 25 feet. They often form dense thickets through their spreading root systems. Their leaves are generally compound, meaning they consist of multiple leaflets attached to a central stem. These leaflets are commonly arranged in a feather-like pattern and can have serrated or toothed edges.
The stems of sumac can vary, with some types having smooth, waxy surfaces while others are covered in fine, velvety hairs. Sumac flowers are usually small and inconspicuous, often appearing in dense clusters at the tips of branches. These flowers can be pale green or yellowish in color. After flowering, sumac produces small, round, berry-like fruits, which are often covered with fine hairs. These fruits are borne in distinct conical or pyramidal clusters.
Identifying Different Sumac Varieties
Distinguishing between edible sumac species and poison sumac is important for safety. Edible sumac varieties, such as Staghorn, Smooth, and Winged Sumac, have specific characteristics. Their leaves are compound with serrated or toothed leaflets, and the stems of some edible types, like Staghorn sumac, are notably fuzzy.
The berries of edible sumac are consistently red or reddish and grow in tight, upright, cone-shaped clusters. These red berry clusters persist on the plant through much of the winter. Edible sumacs commonly grow in dry, open, sunny areas like roadsides, fields, and forest edges.
Poison sumac is distinct from true sumacs and is known for causing skin irritation due to urushiol oil. Its leaves are also compound, but the leaflets have smooth, untoothed edges. Unlike edible sumacs, poison sumac produces berries that are white or greenish-white, and these berries hang loosely in drooping clusters. Poison sumac thrives in very wet or flooded soils, typically found in swamps, bogs, and other wetland environments. It usually grows as a slender tree or multi-stemmed shrub with gray bark.
Applications of Edible Sumac
Edible sumac species have a long history of use, particularly in culinary traditions. The dried and ground berries of edible sumac provide a tart, lemony flavor that is a staple in Middle Eastern cuisine. This crimson-colored spice is frequently sprinkled over dishes like hummus, salads, and grilled meats to add a bright, acidic note. It serves as a milder alternative to lemon juice or vinegar in dressings and marinades.
Sumac is a key ingredient in za’atar, a popular spice blend used on various foods from flatbreads to eggs. Beyond its role as a spice, the berries of edible sumac have been used to make refreshing beverages by steeping the fruit in cold water. Historically, sumac plants also held traditional uses, with parts of the plant being utilized for dyes and in historical medicinal contexts, though these are not health claims. The leaves and bark, rich in tannins, were traditionally used in the tanning of leather.