PLANT PROFILE

 

NAME: Fragrant sumac

LATIN NAME / FAMILY:  Rhus aromatic / Anacardiaceae

OTHER COMMON NAME(S):  Lemon Sumach

CONDITIONS: sun-partial shade
 

PARTS:

EDIBLE cid:image001.jpg@01D3EC3E.A305A520

TASTE

RAW/COOK

SEASON

All

 

 

 

 

Shoots

 

 

 

 

Leaves

       

Stalk/Stem

 

 

 

 

Buds

       

Flowers

 

 

 

 

Fruits

lemon

RAW/DRY

Summer

Pods

 

 

   

Seeds

 

 

 

 

Nuts

 

 

 

 

Roots

 

 

 

 

Bark

 

 

 

 

 

PORTION: small

 

COMMENT: Fruit - raw or cooked. The fruit is small with very little flesh, but it is easily harvested and when soaked for 10 - 30 minutes in hot or cold water makes a very refreshing lemonade-like drink (without any fizz of course). The mixture should not be boiled since this will release tannic acids and make the drink astringent. The fruit can also be dried and ground into a powder then mixed with corn meal and used in cakes, porridges etc.

 

CAUTION: Anyone with known allergies to any member of the Cashew Family should avoid consuming sumac.(3) There are some suggestions that the sap of this species can cause a skin rash in susceptible people, but this has not been substantiated.(1)

 

NUTRITION/MEDICINAL:

 

LOOK-A-LIKES:  

 

POISONOUS LOOK-A-LIKES: 

 

OTHER USES: The berries, roots, inner bark, and leaves of smooth and staghorn sumac were used to make dyes of various colors. The leaves of fragrant, staghorn and smooth sumac were mixed with tobacco and smoked by many tribes of the plains region.(3)

 

SOURCE LINKS (may include nutritional and medicinal info, plus other uses):

  1. https://pfaf.org/user/plant.aspx?LatinName=Rhus+aromatica
  2. https://en.wikipedia.org/wiki/Rhus_aromatica
  3. http://www.aihd.ku.edu/foods/smooth_sumac.html