(Rhus glabra)
A seasonal delight for the eyes and some of the best homemade lemonade you'll ever have!
Sumac lemonade, often called "sumac-ade," is a tart, refreshing, and bright pink beverage made from the red, fuzzy berries (or "drupes") of the wild Staghorn or Smooth sumac shrub. It has been used for centuries, particularly by Indigenous peoples, as a source of Vitamin C and for its medicinal properties, including helping with sore throats and acting as an anti-inflammatory.
Believe it or not, it is actually a part of the cashew family.
Harvest: Mid-August to September
Flavor: Citrusy and similar to lemonade, with subtle earthy or strawberry-like notes.
Color Change: Among the first to change color in early autumn, transforming from summer green into brilliant shades of fiery red, scarlet, orange, and purple.
Begin Fruiting: 2-4 years
ZONE: 3-9
POLLINATOR: Yes, late spring early summer blooming magnets
DEER RESISTANT: Yes
DROUGHT TOLERANT: Yes
EVERGREEN: No
SPREADS BY SEED: Yes
NEEDS A CROSS POLLINATOR: Wind & Insect pollinated
AGE OF PLANT: Estimated 5yrs old (current stock)
MATURE HEIGHT: 8-15 ft tall & wide
SMOOTH SUMAC
PLANTING & GROWING
Ideal for erosion control, forming thickets in full sun to partial shade. Plant in well-drained, poor, rocky, or sandy soil, as it is highly drought-tolerant. Dig a hole twice as wide as the root ball, maintain a 3-4 inch layer of mulch, and water during the first season
MEDICINAL BENEFITS
- Root and leaf tea was widely used to treat diarrhea, dysentery, and other intestinal issues
- Leaves were sometimes smoked or used in tea to treat asthma
- The berries are rich in vitamins C, B6, B1, and B2, and contain essential fatty acids (oleic and linoleic acid). They support heart health, aid blood sugar regulation, and possess antimicrobial properties.
* These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any diseases.
FLAVOR & PAIRING
Smooth sumac berries have a bright, tangy, and citrusy flavor similar to lemon, with subtle earthy or floral notes. This versatile, sour spice is used to brighten savory dishes, cut through fat in meats, and add acidity to salads, dips, and desserts. It is best paired with olive oil, yogurt, garlic, roasted lamb, chicken, and fresh herbs.