Foraged Delight – The Staghorn Sumac

This is staghorn sumac (rhus thphina), whose gorgeous red fruit berries I first encountered last summer atop High Knob in the Loyalsock. Isn’t it gorgeous? The branches and berries of the staghorn sumac have a fuzzy feeling like the antlers of a deer (hence the name) and will NOT give you a rash. The stuff that gives you a rash is poison sumac. Poison sumac has a red trunk. It grows in swamps and standing water, it’s berries are white and hang down, and the leaves look like this. Got it? Good. Now stop being afraid and go get yourself some staghorn sumac. What to do with Staghorn Sumac Berries The sumac fruit is best harvested in late summer after a few days of dry weather. (Rain washes away the oils and lessens their already light flavor)  If you’re lucky and have found it at just the right time, it will feel slightly sticky, and when you lick your fingers after touching it, you’ll taste its slightly acidic, lemony flavor. Bring along a paid of kitchen shears, and cut the fruits off at the base of their stems.  Handle them gently, and pack lightly into a paper bag for transport. (Or like me, tear them off and lay them across the hatchback floor for the ride home.) Sumac fruit is high in Vitamin C and antioxidants. The berries can be used to make tea, or dried to make a fabulous spice. SUMAC TEA Sumac iced tea is a refreshing, light summer tea.  It’s easy to make. Simply rinse the berries in cold water, then pull them off the cluster...
Source: The Blog That Ate Manhattan - Category: Primary Care Authors: Tags: Meat & Poultry Recipes drying sumac making sumac spice Middle Eastern Spice Ottolenghi staghorn za'atar Source Type: blogs