Staghorn Sumac

Rhus typhina

Staghorn sumac is native to eastern North America. It is a tall, wide-spreading shrub with antler-like branches. The branches are covered in fine, fuzzy hairs. Compound leaves grow over a foot (30 centimeters) long and turn bright red, orange, and gold in the fall. The upright clusters of deep red berries persist through the winter and are a food source for birds and small mammals [1].

Sumac has a long history as both food and medicine. Native Americans and First Nations peoples would soak the clusters in water to make a sour, lemonade-like beverage sometimes called “sumac-ade”. The drink was also consumed as a medicine for sore throats, fevers, and other mild infections [2]. The bark and leaves contain tannins, and have long been used as an astringent to treat diarrhea and as a wound wash [3].

Today, ground sumac is a popular spice in Middle Eastern cooking. It can be used to impart a lemon-like flavor and rich red color to meats, salads, and sauces [4]. Laboratory studies have also shown that Rhus typhina extracts have antioxidant and antibacterial properties, in line with the plant’s traditional uses [5].

Sumac continues to be valued for its color, flavor, and hardiness. It supports wildlife, provides food and medicine, and beautifies the landscape year-round.

[1] Missouri Botanical Garden. “Rhus typhina (Staghorn Sumac).” Plant Finder. n.d. https://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?kempercode=c337

[2] Washington College, Center for Environment & Society. “Staghorn Sumac (Rhus typhina).” n.d. https://www.washcoll.edu/learn-by-doing/ces/plants/anacardiaceae/rhus-typhina.php

[3] Plants for a Future. “Rhus typhina L.—Staghorn Sumac.” 2024. https://pfaf.org/user/Plant.aspx?LatinName=Rhus+typhina

[4] Spiceography. “What Is Sumac and How Is It Used in Cooking?” 2024. https://www.spiceography.com/sumac/

[5] Wang, S., and F. Zhu. “Chemical Composition and Biological Activity of Staghorn Sumac (Rhus typhina L.).” Food Chemistry 237 (2017): 431–443. https://www.sciencedirect.com/science/article/abs/pii/S0308814617309147