Is Staghorn Sumac Edible for Humans? Your Guide to Identification and Uses

Many people associate the name 'sumac' with the toxic relative of poison ivy, but the common staghorn sumac (Rhus typhina) is, in fact, edible and delicious. This misconception has unfortunately led to many edible plants being mistakenly removed due to fear of their poisonous counterparts.

Quick Summary

Staghorn sumac is edible, offering a tangy, lemony flavor from its red, fuzzy berries. Learn to differentiate it from poisonous types to safely harvest and use this versatile wild edible.

Key Points

• Edible vs. Poisonous: Staghorn sumac is edible, unlike poisonous sumac, which has white, drooping berries and grows in wetlands.

• Identification is Key: Look for staghorn sumac's red, upright, fuzzy berry clusters and velvety twigs to differentiate it from toxic lookalikes.

• Best for Beverages: The tart, lemony flavor from the berries is best extracted by steeping in cold water to create 'sumac-ade'.

• Versatile Spice: The dried and ground berries can be used as a tangy seasoning for meats, salads, and is a key ingredient in za'atar.

• Harvest in Dry Weather: The flavor-bearing malic acid on the berries can be washed away by rain, so harvest on a dry day.

• Allergy Caution: Those with cashew or mango allergies should proceed with caution, as staghorn sumac belongs to the same plant family.

Debunking the Myth: The Edible Staghorn Sumac

For many, the word 'sumac' conjures up images of a rash-inducing plant, but this reputation is undeserved for the abundant and beneficial staghorn sumac (Rhus typhina). The confusion stems from its relation to poison sumac (Toxicodendron vernix), a distinctly different and dangerous plant. By understanding the key identifying features, you can confidently forage for and enjoy the edible parts of staghorn sumac.

Identifying Edible Staghorn Sumac

Accurate identification is the most critical step to ensure safety. The differences between edible and poisonous sumac are clear and straightforward once you know what to look for.

• Berries: Edible staghorn sumac produces dense, upright, cone-shaped clusters of fuzzy, crimson-red berries. The berries of poisonous sumac are smooth, greenish-white, and hang in loose, drooping clusters.
• Twigs and Stems: The young twigs of staghorn sumac are covered in dense, velvety hairs, giving them a fuzzy texture reminiscent of a deer's antler in velvet—hence the name. Poison sumac twigs are smooth and hairless.
• Leaves: Both types of sumac have compound leaves with multiple leaflets. However, staghorn sumac leaflets have toothed edges, while poison sumac leaflets have smooth edges.
• Habitat: Staghorn sumac thrives in dry, disturbed soils like roadsides, fence rows, and forest edges. Poison sumac prefers wet, swampy, or boggy areas and is relatively rare.

Comparison Table: Edible vs. Poison Sumac

Feature	Staghorn Sumac (Rhus typhina)	Poison Sumac (Toxicodendron vernix)
Berry Color	Red, crimson	White, creamy white
Berry Position	Upright clusters, like a torch	Drooping clusters, loose
Berry Surface	Fuzzy, velvety hairs	Smooth, waxy
Twigs	Velvety, hairy	Smooth, hairless
Leaflet Edges	Toothed or serrated	Smooth, untoothed
Habitat	Dry soils, roadsides, fields	Wet, swampy, boggy areas

Harvesting and Preparation

To make the most of staghorn sumac, proper harvesting and preparation are essential for flavor and safety. The best time to harvest the berries is in late summer, usually around August, before heavy rains wash away the flavorful malic acid on the surface.

Foraging Tips:

• Harvest on a dry, sunny day to ensure maximum flavor.
• Look for the brightest, deepest red clusters. Taste a single berry to test for tartness—a good sign they are ripe.
• Bring garden pruners to snip the entire cluster, or 'bob,' from the branch.
• Avoid any clusters that look moldy, brownish, or have significant insect activity.

Preparation Steps:

1. Rinse: Gently rinse the berry clusters with cool water. Avoid hot water, which can release bitter tannins.
2. Steep: Place the clusters in a pitcher or jar and cover with cold water. Allow it to steep for several hours or overnight to infuse the flavor.
3. Strain: Strain the liquid through a fine-mesh sieve, cheesecloth, or coffee filter to remove the berries and fine hairs.
4. Sweeten (Optional): Sweeten the finished 'sumac-ade' with honey or sugar to taste and serve over ice.
5. Drying: For making sumac spice, dry the berry clusters in a dehydrator or a low-temperature oven (around 125–150°F / 50–65°C) until brittle. Grind the dried berries and sift to create a fine powder.

Culinary Uses of Edible Sumac

Staghorn sumac is a versatile ingredient, adding a pleasant, lemony tartness to both food and drinks.

• Sumac-Ade (Wild Lemonade): The most popular use, this refreshing drink is made by steeping the red berries in cold water. It's an excellent, locally-sourced alternative to traditional lemonade.
• Spice: The ground, dried berries can be used as a spice rub for meat, especially chicken and lamb, or sprinkled on salads, dips like hummus, and roasted vegetables.
• Za'atar: Staghorn sumac is a key component of the Middle Eastern spice blend za'atar, which also contains sesame seeds, thyme, and oregano.
• Infused Vinegar: You can infuse apple cider vinegar with sumac berries to create a tangy, flavorful vinegar perfect for salad dressings and marinades.

Potential Health Benefits

Beyond its culinary uses, staghorn sumac boasts a number of potential health benefits due to its rich antioxidant content. It is particularly high in vitamin C, which supports the immune system. Some studies suggest sumac may help regulate blood sugar and cholesterol levels. It also possesses anti-inflammatory properties, potentially aiding in muscle pain relief and overall health. Individuals with allergies to cashews or mangoes should exercise caution, as sumac is in the same plant family and may cause a similar reaction.

Conclusion

Edible staghorn sumac is a safe, flavorful wild edible, easily distinguished from its poisonous counterpart by its red, upright, and fuzzy berry clusters, hairy twigs, and preference for dry soil. By learning proper identification techniques, you can safely harvest and enjoy this versatile plant, incorporating its tangy, lemon-like flavor into refreshing beverages and savory dishes. With its rich history and potential health benefits, staghorn sumac is a rewarding addition for any foraging enthusiast or adventurous home cook. However, always be 100% certain of your identification before consuming any wild plant. For further reading and identification resources, consult a guide such as the New York State Department of Environmental Conservation's guide to Poison Sumac.

Lists and Examples

Common Uses for Sumac Berries

• Beverages: Making a refreshing, tart 'sumac-ade' or infusing for cocktails.
• Spice Blends: As a key ingredient in za'atar for seasoning meats, bread, and dips.
• Seasoning: Sprinkled over roasted cauliflower, hummus, salads, or grilled fish.
• Infusions: Creating flavored vinegars or oils for dressings.

Edible Parts and Preparation

• Berries: Steeping in cold water for 'ade' or drying and grinding for spice.
• Young Shoots: Peeling and eating raw in spring (when solid green).

Health Benefits of Staghorn Sumac

• Antioxidant Power: Rich in compounds that fight free radicals.
• Vitamin C: High concentration, beneficial for the immune system.
• Blood Sugar Regulation: Some studies indicate potential for lowering blood sugar levels.
• Cholesterol Reduction: Research suggests it may help lower cholesterol.

Frequently Asked Questions

How can I be sure I have staghorn sumac and not poisonous sumac?

To be certain, check three key features: staghorn sumac has upright, fuzzy, red berry clusters, its young twigs are velvety, and its leaflets have toothed edges. Poison sumac has smooth, white, drooping berries, hairless twigs, and smooth-edged leaflets.

Can you eat staghorn sumac berries directly off the plant?

Yes, you can taste a staghorn sumac berry directly from the plant. The flavor is on the fuzzy coating and is quite tart. However, the berries themselves are hard and crunchy, so they are not typically eaten whole.

Is there any risk of allergic reaction to edible sumac?

While generally safe, sumac is in the cashew and mango family (Anacardiaceae). People with a known allergy to cashews or mangoes should be cautious, as there is a possibility of a cross-reaction.

What is 'sumac-ade' and how do I make it?

'Sumac-ade,' or wild lemonade, is a refreshing, tart drink made by steeping staghorn sumac berries in cold water. To make it, add the berry clusters to cold water, let it sit for several hours (avoiding hot water), strain, and sweeten to taste.

What parts of the staghorn sumac plant are edible?

The primary edible part is the red, fuzzy berry clusters, used for drinks and spices. The young shoots can also be peeled and eaten raw in the spring.

Why should I harvest sumac berries on a dry day?

It is recommended to harvest on a dry day because rain can wash away the flavorful malic acid that covers the berries, diminishing their lemony taste.

Are the health benefits of staghorn sumac confirmed by science?

Research indicates that sumac is rich in antioxidants and vitamin C. Some animal and preliminary human studies have suggested potential benefits for blood sugar and cholesterol regulation, but more conclusive research is needed.

Can I use staghorn sumac for cooking just like store-bought sumac spice?

Yes, the ground, dried berries of staghorn sumac are an excellent and flavorful substitute for the more common European sumac found in stores. It can be used as a seasoning for meats, fish, and vegetables, or blended into spice mixes like za'atar.