We've used up the sumac that you gave me. Elijah got some sumac seeds on his last trip back from Fargo and has been cleaning them up and is going to crush them in the morter. We had huge patches of it on the farm. The centers of the patches were so tall and the individual trunks were enormous (for sumac) and the leaves made a canopy. The sumac got smaller and smaller to the edges as they spread. Playing under them was pretty magical.
It never occurred to anyone to eat the seeds.
The patches of prickly ash would get that way, too, big and open in the middle and smaller and smaller out to the new growth at the edges, but crawling into the middle was tricky on account of the sharp barbs on them.
I DID think of eating the seeds of those, even if I never did, because they smell powerfully citrus, sharp and sour.
When I was involved with Scouting we made juice from the berries when camping. I always have this in the cupboard, I love it on rice, lamb, in soups, and even sprinkled on popcorn.
My favourite way to use sumac is on grilled shrimp.
Any recipe that calls for lemon zest, can use sumac instead for a slightly different taste.
Hot diggety. I might be able to grow Staghorn Sumac. I have a handy forest for shade. The delta between 105 and 85 is usually full sun.
Worth a shot.
https://www.farmersalmanac.com/wild-edibles-sumac-berries
We've used up the sumac that you gave me. Elijah got some sumac seeds on his last trip back from Fargo and has been cleaning them up and is going to crush them in the morter. We had huge patches of it on the farm. The centers of the patches were so tall and the individual trunks were enormous (for sumac) and the leaves made a canopy. The sumac got smaller and smaller to the edges as they spread. Playing under them was pretty magical.
It never occurred to anyone to eat the seeds.
The patches of prickly ash would get that way, too, big and open in the middle and smaller and smaller out to the new growth at the edges, but crawling into the middle was tricky on account of the sharp barbs on them.
I DID think of eating the seeds of those, even if I never did, because they smell powerfully citrus, sharp and sour.
Oh.
That's a long winded way of saying that I have seeds. :)
I developed a taste for it at a favorite Mediterranean place (and once I asked what it was I'd been eating). Also, yes, it's great on fish ; )
When I was involved with Scouting we made juice from the berries when camping. I always have this in the cupboard, I love it on rice, lamb, in soups, and even sprinkled on popcorn.
It is so versatile! And yes, I've used it to make 'lemonade' without ever realizing it could be a spice as well.