#2292 "Canine Cove Sumacs"

The hummingbird kept me company as I studied the patterns in the sumac leaves. The tiny bird would buzz in like a little jet and take a few sips of nectar from the marigolds before heading off on another mission. There is always something interesting to observe while en plein air.

The staghorn sumac is actually native to the southern half of Ontario and eastwards to the Maritimes. The smooth sumac variety grows in western Canada. The sumac turns a brilliant hue of orange and yellow that become deep red later in the autumn. The beauty of the native sumacs continues into the winter with clusters of fuzzy bright red berries. I enjoy painting sumacs and turn to them whenever I need to be inspired.

The sumac berries have a zingy lemon taste when picked at their peak in early fall. Soak berries of all Canadian sumacs in hot or cold water and then strain to make a refreshing drink or a gargle for sore throats. If the drink is too sharp you can add a bit of honey or maple syrup. Other sumac parts have been used in a variety of ways: fresh sumac stems have been used in basket weaving, the tannin-packed leaves and bark have been used for tanning leather and the roots have been made into teas that help stop bleeding.

The staghorn sumac likes lots of sun and tolerates almost any soil condition. Birds such as evening grosbeaks, northern cardinals and ruffed grouse will eat sumac berries throughout the winter and into the spring although it may be their last resort for a meal. Rabbits, moose and deer will also browse on the leaves and twigs. Some butterflies use this plant as food for their young, and sumacs provide nectar for bees and other beneficial insects while providing great shelter for many more wild creatures.

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