EatTheWeeds: Episode 43: the Sumac

[@RonRay]

I have always heard that the American Indians used the Sumac the way you did in a drink. I can attest from personal experience that Staghorn Sumac (Rhus typhina), also make excellent walking sticks. I am now using a walking stick and two canes that I made, that are excellent for this; they are strong, but very light weight!

[@BornAgainJeeper]

just successfully made a 2 gallon batch of sumac cider (or sparkling wine)...similar extraction process, though i was looking for some tannins to add depth...I filled a stock pot with loosely packed berry heads...added water to cover (2 gallons in my case) spices...(myabe 20 whole allspice berries, a few grinds of black pepper, and a pinch of salt {though clove, nutmeg, or even a gentle dose of cinnamon wouldnt be out of place) then brought it to a boil for a short amount of time to sterilize and pull out tannin (lets call it 10 minutes of gentle boil)...added sugar... 8 cups for 2 gallons, though next time i think it will be 6 or 7 cups of white sugar (brown or some honey would also work, but white adds the clean flavor i was looking for ) let it steep and cool til its under 100 F (probably a 2 or 3 hour wait if not more) and put it in extremely clean 2 liter soda bottles... add 1/4tsp of wine yeast to each 2L and screw cap on THEN back the cap off so gas will escape, if you seal it you've got a bomb a few days later. Let it sit for at least a week...three or 4 is better...and seal the bottle 24-48 hours to carbonate before consumption. A fine fine drink. After one week the taste is very cranberry like, later it mellow to a green apple cider flavor...drink responsibly...likely comes in 10-12% ABU wine glass dose appropriate. Cheers.

[@deadheat130]

Instead of adding sugar add a little stevia. I've also found that staghorn sumac is great in BBQ sauce. Just put the berries in a large zip lock bag, add some BBQ sauce, close the bag...removing the air (so it doesn't pop open on you) and gently work the bag, after a few minutes open the bag and run the sauce through a metal wire mesh sieve. Adds a very unique flavor to BBQ. Enjoy.

[@KirbyTuba]

Green Deane, I absolutely love this stuff! I made it for the first time last fall and my whole family loved it so much!!!! Then I found out we were going to learn about it in science class at school and I made enough for my class and my teacher gave me extra credit!!!! WOOHOOOOO!!!!!!!! I live in Michigan, do you have any suggestions for more of your videos to watch? You know, on plants in MI? Thanks! :)

[@slimsammyone]

Just had my first taste of Sumac-ade today. I used the Staghorn variety because that is primarily what I see here in this part of Maine. I found it to have a nice fruity flavor, a little tart but I don't think I soaked it long enough. I will definitely be collecting more. Full bloom right now in the first week of August in South Central Maine. Great video. Thank you.

[@hoosierarcher]

We used to make that ade up in Michigan when I was a kid. We also made tea from the dried berries. Mom always said it helped ward off colds. Well now that I know it's abscorbic acid I understand why. Great vids. 5 Stars

[@PersianImm0rtal]

I love sumac. so good with kabob. grew up on this stuff

[@bekesize]

PersianImm0rtal Yes! I clicked this video because I had sumac in Turkey on a calves liver dish. I used to ask people to bring it back on their visits. Now thanks to youtube, I realize sumac is growing all along the highways here in the Bronx.

[@MrRedberd]

@@bekesize Don't forage for food along the side of busy roads. Car exhaust has a lot of heavy metals and carcinogens in it, and the lead it used to have is still in the ground along the road.

[@WskyGrl73]

I harvested my first sumac today. Love the flavor! Love Your Videos!

[@marclafauce3726]

I live in central Florida east coast thank you!My friend from Lebanon taught me that they dry the berries and grind them and season meat with them.

[@persiusk]

Thanks for the video green dean! I found a ton of this growing by the bike path and I've made a few batches. It's very yummy. Makes a pretty decent cocktail too when mixed with moonshine :) thanks again buddy, love your channel, keep em coming!

[@1fanger]

We have actually made a very good iced drink out of the berries of staghorn sumac. In the north, it seems to be all over the place. You strip the berries off the head, make an infusion with hot water just off the boil. let it cool and add some honey and it`s great. Thanks

[@jeanbarraza5433]

1fanger I think it has a mock apple juice flavor when sweetened with honey. In fact I drank some today. Picked some more berries today going to try to make jelly tomorrow. Can’t wait to try it on some toast.

[@cutlerylover]

very nice Dean, I see hundreds of these along the highway where I live in PA...I always wanted to try this and I really enjoyed your video!

[@gwynedd1]

Hot weather just arrived. It was the mid 90's and humid. I had a gallon of Sumac aid this week end I think. It would certainly be worth the trouble collecting, if it were any trouble. It takes 2 minutes.

[@KittyMama61]

I guess I was impatient today, so I threw them in the blender. After I strained them, the sumac ade was perfect!

[@EatTheWeeds]

Peeled sumac shoots are edible raw. The best ones come from stumps or suckers. The new tips of older plants peeled are also edible raw. Where it breaks easily is how to harvest. If you see a yellow pith, that's too old. Break off some until there is no pith and it is green all the way through.

[@EatTheWeeds]

Absolutely. In fact, at least three different kinds of usable sumac grow in New Jersey: Rhus copallia (the winged sumac that I had in my video) Rhus glabra (smooth sumac)and Rhus hirta (staghorn sumac) The poison sumac, Toxicodendron vernix, is found there as well. The Brazilian Pepper is not found there.

[@Shockeye00]

We have both types in NH I believe ( poisonous and non-poisonous) We have a bunch behind my apartment. I will have to wait for summer/fall to figure out which type these are. I do know that we have wild raspberries not far from them as well. There are tons of purple roots growing. Have you done any videos on raspberries? Enjoying your videos so far.( and taking plenty of notes) :)

[@curt349]

I have seen this plant frown everywhere and never knew what it was! I wanna try this sumac-aid!

[@scrunchiiface]

I love you Green Dean! Thanks for the info.

[@EatTheWeeds]

Sorry to hear that. Powerlines are another spot to be wary. The next three videos are done but I will try to get in the one after that.

[@renedeepwater7209]

Thank you for your time to educate. 🖒

[@SaltySargefox5]

Sumac is one of the underestimated trees out there. The wood is lovely (if you use it for appropriately sized projects), the drink is refreshing, and the NEW shoots (no pith and green all the way through) are easily peeled for an addictive snack.

[@TheKristenGibson]

D. Hall do you know how to plant/germinate the seeds?

[@EatTheWeeds]

Thanks... I always see things I would change in each video but...slowly getting better but I'll be running out of seasonal plants soon.

[@EatTheWeeds]

That I know of, yes. One rarely sees poison sumac...if you are in Europe you will want to double check all of this because some times plants are just different there.

[@debrabrooks6138]

I live in Pennsylvania and here we have the staghorn sumac. I have now been making the aide for about 7 years since I had first seen your video and came apon it again, so I had to tell you thank you! I love it and so do my friends! I have sifted bot the hair and berries after drying them and were great, s I put a bunch in a glass jar to keep for a while, after a few months I decided to get them out and make a batch only to me they were not as flavorful as when I had first dried them. I am not sure why or what I had done wrong. For me when making aide fresh, I would take the whole seed bunch and submerge it in room temp water overnight, then strained it adding a bit of sugar to taste. It has always turned out terrific! You had mentioned syrup make with sumac and wine, how do you make a syrup? Can it have other fruit added to it? Also was just curios if the plant had other uses, as in the roots or leaves as in poultices and such?

[@EatTheWeeds]

Yes, but there are two different "tartness." One is tannic acid in the berry and the other ia maltic acid on the hair on the berries. They are not equals nor can be used totally the same way.

[@Tidnull]

your videos are really helpful and informative, thanks

[@EatTheWeeds]

The Peterson field guide to edible plants in North America is a standard. Also look into publications by Wildman Steve Brill. He's based in New York City so his focus is on the North East.

[@squito94]

I was a little nervous but I tried it as a tea and it was great! I collected the winged sumac berries and I mashed them up in the water. The berries turned the water red. After that I put the heat on low and it has a unique sour flavor. The name sumac scared me but once I did some research I was positive on my species of sumac.

[@dazigg]

I have an idea to put to you. I dabbling in homebrewing 1 gal. fruit wines. Many recipes call for an acid blend and tannic blend. If you just added some steeped sumac water, why, you'd have both!

[@heckfricker]

Thanks man! I've have many acres of Staghorn Sumac around and I'm to poor to buy tea.

[@salwashami7388]

I think you should be selling Sumac, if you have many acres and you're poor.. sell them online. 😉

[@lykri3350]

I subscribed to this channel years ago and clicked the bell. I had forgotten all about it until just coming across it now and wanted to subscribe and see that I AM subscribed. I have never gotten any notifications. Why don't I get any notifications?

[@greendeane1]

I don't know. I have no control over such issues.

[@lykri3350]

@@greendeane1 Just on the off chance, have you not put any new ones up in a few years? I don't know how to tell how old vids are that I pull up. But now I remember two others that have never sent me notifications.

[@nedeljkomostar]

I have some of that plant nearby behind my place and was always wandering if it is edible.... now I know... Thank you for sharing.

[@gwynedd1]

It amazing how many unanswered questions one can find doing some clean up. Rhamnus cathartica. Two years ago I even had one thorn go through a finger when I was beating it back off some choke cherries. I think that confirms our enmity. Its really quite a problem here.

[@EatTheWeeds]

@leftunattended Not I. Those clusters contain hard seeds.

[@Tara-sf7uu]

My inner five year old wanted to clap when you produced the ice cubes from your pocket! 😄

[@gwynedd1]

I just found a trail leading to sumac while browsing for edibles. Its near some Milkweed Wild grapes and catnip so its a supermarket spot. I just had some of the shoots which are quite fruity. The only problem is the buck thorn trying to move in. I will pay back the sumac by beating back some buck thorn .

[@charronfamilyconnect]

Apparently, you can also eat the young sumac shoots (from new growth) also.

[@EatTheWeeds]

I think you'd be right. The water has to be hot to draw the tannin out of the berries. But I think it would give body to many weak wines.

[@AirForce194]

Thanks, I'll have to keep an eye out for them.

[@EatTheWeeds]

Technically yes, but you have to remove the seeds. The seedless berries are edible but usually they are ground up and used as a spice.

[@OKBushcraft]

I have known about the use of the berries but recently saw a vid where the new shoots were used, That was the first time I saw this, have you any knowledge of the shoot use? My field books do not mention it. John.

[@gyankgyan3316]

Thx for your nice video.. it really a survival drink if been lost in the wood or yet to get the nature at it best I really like it💕💕🍁now I know how to make use of sumac flower 🤗

[@JustinElkinsII]

Used to love to chew sumac berries in Ohio, likely staghorn.

[@EatTheWeeds]

No. I would have mentioned that if they were.

[@NYCamper62]

Knew the white sumac was poisonous, part of a large tree of it got blown down from high winds last year. Didn't take the rest down because it's very nice looking tree when it blooms. Shoots from the red/regular sumac pop up in the yard now and then. Good video.

[@EatTheWeeds]

@cbdoobie Watercolors... it comes prepackaged with IMOVIE by MAC.

[@ShortBusUs]

You mentioned these growing by rr tracks, I've read that you shouldnt eat anything growing by a rr track due to herbicides and chemicals. I do live by one.

[@EatTheWeeds]

@musicoutsidethebox Thanks for writing. No. While nearly all white berries are toxic I can think of plants wtih red/purple veins/stems that are bad for you as well, starting with water hemlock which is very deadly. There are no shortcuts. We have to learn the plants.

[@EatTheWeeds]

Thanks... they are a place to start. Get a book, find a local, and dive in...eh.. drink in....

[@Jefferdaughter]

It would be nice if Deane added specific information on the range of each plant along withe the 'itemized' info. But most ot the plants he had covered in his videos do have extensive ranges in the US, which he often (ut not always) mentions. That info is available via good references on plant identificagtion, though. Check your library.

[@lowe19921]

i have read that some types of food colorings sold in the us can have adverse health affects, be careful

[@charlesclements4350]

Green Deane, did your sumac color the water pink or did you add food coloring to it?

[@Paladin57]

Love your videos, always learning something new. In the past, I had heard that you would want to soak the berries in cold water. Would there be any real difference in using cold as opposed to warm? What would be the ideal soaking time for making the brew?

[@Thefreequincy]

Thank you so much for this !!!

[@EatTheWeeds]

Tart, like a lite lemonade... Yes, hot water often leaches out tannins.

[@OKBushcraft]

So other than poison sumac, the other varieties are ok? Thanks, John.

[@EatTheWeeds]

Lots of plants don't mind heat, and some can't take it. Lilacs and horseradish won't grow where I live.

[@ExarKenneth71]

I read in a book that the Indians would use Sumac to flavor their Pemmican. Do you know anything about that??

[@philiplemmens3977]

THAT'S EXACTLY HOW WE MAKE OUR SUMAC. KIDS LIKE TO PICK IT AND MAKE IT, AND THEY TEND TO REMEMBER THE PROCESS WHEN THEY GET OLDER. I ALWAYS USED COLD WATER SO I WOULDN'T LOSE ANY OF THE VITAMIN C AND IT TURNS OUT VERY WELL. I WANT TO TRY THE BERRIES FOR SEASONING NEXT TIME.

[@nicolehervieux1704]

Philip Lemmens : have you tried to process sumac as spices since this comment? If so how did you process it? Did you dry it first? I buy it to season salads, it has a very nice taste. I thought I would make some sumac spice this yr but I can’t find to many video on how to do this. Thank you.

[@SolarizeYourLife]

We have staghorn sumac in our area, to me it's tastes like cranberry.... I never had the spice sumac, though, which is a different sumac plant...

[@greendeane1]

Staghorn sumacs were common where I grew up in Maine.

[@EatTheWeeds]

Interesting... which buckthorn?

[@EatTheWeeds]

Sumac are not too aromatic so I don't know if they would be called stinky tree or not. Check it out, let me know, send a digital picture.

[@Omnignosis]

What does the sumac-aid taste like? Does the hot water/tanin principle apply to most plants?

[@bilburn]

I love it like always :) 5/5

[@happybuddyperson]

Do I need to worry about the Brazilian pepper in southern Ontario?

[@lsdeimos]

Making some now. Should I have been inspecting for insects or does it not matter as I'm straining it. Its also mid summer here in NY and the ones I have are a dark red I hope they're ok.

[@patriotsongs]

Why are all the sumac videos about making "lemonade"? I'd like to see how to harvest the berries easily to make a spice.

[@greendeane1]

I think that is because that is the most immediate way to use them, and they are high in B vitamins. Making the spice is a bit more involved. You have to tumble, toss or rub the coating off. If I make a second sumac video I will address that.

[@amycostello6279]

Can sumac berries rot in the rain on the vine? We saw berries that are just starting to grow fruit turning red from green. With lots of recent rain, there is white on the berries. Is it mold?

[@greendeane1]

This time of year, which ismid-March. Locally there are either last year's dry berries (dull red) or unopened flower buds which are green. There shouldn't be mold now.

[@spacejihadist4246]

Was that ice cube on your pocket?

[@MadBadVoodo]

Five Stars!!

[@shawncarol1190]

After I have dried the berries will I still be able to make the ade or only when fresh?

[@nightwolfhunter]

we call it cherokee lemonaid

[@leftunattended]

Has anyone tried putting the little clusters through a juicer?

[@alwaystinkering7710]

I spent my whole last 60 years avoid that plant like it was poison, because they told me it was! My parents and older relatives knew nature pretty well but this is one time they messed up! I'm going to try it!

[@malorierenee]

Theres also another plant called poison sumac

[@dalbyonemanband]

Real sumac, the berries grow up pointing toward the sky. I think poison suman is facing down.

[@jennysmith3620]

I love it!!! Now when u say its as an aid, are u saying its like cool aid or that it's an aid to help an ailment??? Thank u love ur vids!!!

[@dalbyonemanband]

Lemonade-sumacade :D

[@RIHeron76]

Green Dean, can you suggest any good books for edible vegetation? Particularly for NE? Thanks

[@shmurblurr1459]

So I assume you can eat them? I've onl ever seen sumac aid made out of them, I've heard nothing about anyone ever trying to eat them like other berries. Is there a reason for this?

[@AirForce194]

Would you find this plant is New Jersey?

[@ovandocarter]

does this grow in uk

[@virtualnoodles]

i have a plant near my house that looks like sumac but the center of the stalk is a Styrofoam like substance is it sumac does anyone know? i live in Alabama if that helps.

[@EatTheWeeds]

I grew up in Maine and still have relatives there. The staghorn sumac is the most common in that area, and while it is one of the most identifiable, is has the least tartness. But, it is still a sumach and can be eaten and made into ade.

[@abcxyz9643]

Really? I have always aimed to find staghorn for its superior flavor. We have them all around here. I always hunt for staghorn and am disappointed to find smooth or winged sumac. I will have to do more testing.

[@EatTheWeeds]

The hotter the water the more bitter the liquid. Tap hot is fine, but not stove hot or boiling.

[@EatTheWeeds]

Soaking time is short, 20 minutes or so.

[@heckfricker]

How do you tell when they are most ripe?

[@Doom2pro]

Early clusters I notice are very furry, and the long hairs taste tart, can you do the same with the early clusters, since it's the hairs not the berries that have the acid?

[@ovandocarter]

@EatTheWeeds .... ah your a mears man i see. thats good. i now have the red banana tree. is the stalk edible?

[@joanmcmurray8254]

How did you reply to the "red banana tree stalk" question? My wife and I lived in Puerto Rico for 47 years before before Hurricane Marie moved us out. Our teeth are still good ... but we'd like to know from a weed eater before we chew into a red banana stalk. George & Joan

[@joanmcmurray8254]

See above

[@doglife2107]

What is this clear jell on some of them

[@samisami3841]

Is edible sumac is good for children,? Plz reply

[@greendeane1]

No one eats the berries. The acid on the berries is malic acid which is the same as apples.

[@rollnmash]

can one eat seeds?

[@EatTheWeeds]

No problem, haul them out... or.... fresh protein....

[@rollnmash]

how do you make sumac wine?

[@EatTheWeeds]

Some times ya just gotta stop and smell the sumac... well... know what I mean...

[@EatTheWeeds]

The married ones always say that!

[@EatTheWeeds]

@ovandocarter It has been introduced there and grows. However, you native Rhus tend to be toxic. Ray Mears makes no mention of sumacs in any of his writings that I have.

[@EatTheWeeds]

I am computer challenged so I can't help. Sorry.

[@ShortBusUs]

Ha! not true! Not married and I said it! er...didn't I?