This is one of the most interesting things I've found today and it was worth a quick browse (only fast-forwarded a couple times). Despite having grown up around sumac since my Minnesota childhood, I never learned (or have forgotten) that there is a world of difference between "poison sumac" and "staghorn sumac."
Addedium: A tip of my blogging cap to an anonymous reader who offered these links -
Although it's not native there, my grandma grew it in her yard in Spokane. We keep it in the spice rack and yes, the taste is lemon. It's easy to grow in USDA zones 3-8.
ReplyDeleteI can tell you that in zone 5 it's nearly impossible to stop it from growing
ReplyDeleteThe video makes me ask: what are the differences between the "real spice" sumac of the Middle East and the "wild" sumac that grows like a weed here? taste, color, texture, etc.?
ReplyDeleteGood question. The Middle East sumac is available at Penzey's both along and in blends. After you try it and nibble on one of the staghorn clusters, please report back to the class with your findings.
DeleteSumac vs Zaatar: What’s the Difference? https://watanypalestinianproducts.com/blogs/posts/sumac-vs-zaatar
ReplyDeletehttps://www.thechoppingblock.com/blog/sumac-foraging-and-preparation Sumac Foraging and Preparation
ReplyDeleteTHANK YOU for the links. Just what I needed; I’m a bit late to harvest, but I’ll see what I can get now that I know what to do with it.
ReplyDeleteSandra
Yeah, I like to just put a Sumac bob into a pitcher of clean water and put it in the fridge. The next day it is one of the most thirst quenching drinks out there. My source was wiped out by an oblivious road crew.
ReplyDeleteSounds like what the early pioneers used to do. Just curious - since you're using the entire top, when you submerge it in water overnight, do various insects come floating to the top? I recently harvested some seed clusters of zizia, and when I put them on my desk two earwigs came scurrying out.
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