I enjoy sumacs. They are good for nature. We planted them at Watershed Farm and they spread like weeds - which I guess they were. They provided a lot of colour in the fall. The berries were enjoyed by all kinds of creatures and are apparently good for you. They can even be used to brew tea.
Until the Romans introduced lemons to Europe, sumac was used as a spice to impart foods with a lemony tang and lovely burst of color. Since then, it has been used for medicinal purposes, but most people today turn it into spice mixes, teas, sauces and syrups.
Harvest the drupes between August and October, when they are bright and full and before heavy autumn rains that can wash out their flavor. You can dry them for later use like many autumn spices and herbs or make them into a tart syrup.
Soaking the unwashed berries in faucet-hot water releases the acid. The resulting concoction can be used in drinks. You’ll want to filter the liquid twice to get rid of little, irritating hairs - a coffee filter works fine. You can gently heat it with sugar, maple or honey to preserve it longer. This syrup stores in the fridge for a couple months and can be used in cocktails, teas and more!
These particular sumac plants are on the north side of Long Reach Lane.
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