Staghorn Sumac (Rhus typhina) is a common sight along roadsides and field edges. In the Mid-Atlantic you can find the seed heads in bloom early July into late August. The tangy sour flavor of the seed heads imparted from their malic acid can be turned into a refreshing sumac-aide drink. Check out Sam Thayer’s book and DVD Forager’s Harvest to learn about this and other top choice wild edibles with the confidence necessary to forage.
[…] (hours vs minutes) but produces a tastier beverage.” Although she states to strain after the sumac-ade is ready, I suggest breaking apart the clusters before soaking to check for hidden bugs or beetles […]
[…] Staghorn Sumac (Rhus typhinatea) makes a wonderful drink and spice. You can buy a spice mix from the Foraged Feast at Northern New Jersey farmers markets or collect your own and dry it yourself. It’s best harvested before a rainstorm so the rain doesn’t wash the tangy malic acid away. You should also examine the sumac heads for bug damage and then taste test them to find the very best flavor. Here is a recipe to make Sumac-Aide Tea! […]
[…] Sumac Tea […]