Staghorn sumach.

Date: Tue, 6 Feb 1996 20:30:19 -0700
Sender: HERB.TREARNPC.EGE.EDU.TR
From: Puanani DeLara <puanani.micf.nist.gov>
Subject: Re: staghorn sumac

>I have lots of staghorn sumac growing on my property. Can this be used safely? How? The local people here tell me it's poisonous, but I have read that Native Americans used it as a beverage.

I also have it growing all over, it produces large clusters of fuzzy red tiny berries. I have used it to make the most delicious elderberry/staghorn jelly and I have used it to make a refreshing red tea it kind of tastes like vitamin C very tart, but very good, my son adds a touch of honey which gives it a different taste altogether. I did notice that after several cups ( about 7) that one tends to..uh...eliminate solid matter a lot. But no one has ever gotten ill from it, in fact when my family has a cold it seems to help in the form of tea.

From: "\"Zot\" Markham canine-l" <HM.WUDOS2.WUSTL.EDU>

Here in MO, we have two species of sumac, commonly known as white and red. The red is used to make a Indian Pink lemonade, and the white is toxic.

From: Peter Gail <PETERGAIL.AOL.COM>

Staghorn sumac is not at all poisonous -- poison sumac, living in marshy, wet areas, and possessing smaller leaflets and white berries (as opposed to the deep red/purple fruits of the mature staghorn) is the poisonous one.

Gather the mature fruiting heads well back from the road-- the acid is in the glandular hairs on the surface of the fruit and picks up any dust that cars, etc might kick up, along with all the toxins contained in it, and gives you at best a brown colored "dirt-ade" --- and either boil them in water, or place them in a dishtowel or piece of cheesecloth, submerse them in water and squeeze the acid into the water. The water will turn pinkish as you do this. Use relatively little water so that the product is concentrated, and then dilute to taste. We use this juice as a lemon substitute in those jellies, like elderberry, requiring a bit of acid, and find it works very well.

How far back from the road? A minimum of 75 feet. In an earlier life as a college professor we researched the occurrence of lead from automobile exhaust on plants and in the soil and discovered that levels returned to the ambient ones (10-15 ppm) at about 75 feet back from the road, while at the roadside, lead levels could be as high as 1500 ppm. Today it may not be lead, but you can be sure there are plenty of other toxins to replace it in the activities along a heavily travelled road.

From: Paul Bernier <pbernier.ESCAPE.COM>

>I have lots of staghorn sumac growing on my property. Can this be used safely? How? The local people here tell me it's poisonous, but I have read that Native Americans used it as a beverage.

Gather a pile of the red berries and mix well with water. If you can use a large mixer for five or ten minutes you'll get more flavor. Strain well; the red hairs can itch! The sour taste is from malic acid. Add honey or sugar and make a sort of "lemonade" drink that is very pleasant.

From: jacque higgins rosebrook <astarte.HALCYON.COM>

> Gather a pile of the red berries and mix well with water. If you can use a large mixer for five or ten minutes you'll get more flavor. Strain well; the red hairs can itch! The sour taste is from malic acid. Add honey or sugar and make a sort of "lemonade" drink that is very pleasant.

Aaaah, pleasant childhood memories. Grew up in the Yakima Valley. We used to make the 'lemonade' and when we were out wandering the banks of the canals, we'd just pick the fruits and hold them in our mouths like poor kids' 'red hots'

Now that I'm into Middle Eastern cooking, there's an ingredient I use a lot that's called Sumac. Looks the same, tastes the same, always wondered if it is the same and I could just grind up sumac from home instead of trekking to the souk in Seattle...........