Soak that whole seed head in warm water for an hour. Pour it through a coffee filter to eliminate pesky fibers. Sweeten to taste. Sumac ade! Vitamin C and other benefits.
NorEaster_23
Shining sumac (*Rhus copallinum*). Judging by how the berry clusters are drooping and the berries/twigs are hairless
Yes those berries make delicious cold drinks!
JoeViturbo
Rhus
SaveSummer6041
Looks like sumac. Native to like all of the eastern US. Never done it, but as I understand it, you can use those red berries to make drinks.
2beagles
You can also use it as a spice. Crush it really well in a mortar or coffee grinder. Mix with salt, thyme or oregano or cumin, and toasted sesame seeds to make Za’atar, which is delicious on chicken, pork, hummus, or other Mediterranean food. The crushed sumac alone is nicely tangy. It adds a brightness.
hogdenDo
See “staghorn sumac”
shellsonthebeach123
Looks like Sumac to me too. The leaves have dropped for winter.
9 Comments
I’m not sure, but they look like sumac to me.
Where in the world is this? It helps to know.
Soak that whole seed head in warm water for an hour. Pour it through a coffee filter to eliminate pesky fibers. Sweeten to taste. Sumac ade! Vitamin C and other benefits.
Shining sumac (*Rhus copallinum*). Judging by how the berry clusters are drooping and the berries/twigs are hairless
Yes those berries make delicious cold drinks!
Rhus
Looks like sumac. Native to like all of the eastern US. Never done it, but as I understand it, you can use those red berries to make drinks.
You can also use it as a spice. Crush it really well in a mortar or coffee grinder. Mix with salt, thyme or oregano or cumin, and toasted sesame seeds to make Za’atar, which is delicious on chicken, pork, hummus, or other Mediterranean food. The crushed sumac alone is nicely tangy. It adds a brightness.
See “staghorn sumac”
Looks like Sumac to me too. The leaves have dropped for winter.