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Wild Edibles: Sumac Berries

When most people think of “sumac,” they think of the itchy relative of poison ivy. Staghorn sumac, however, is an entirely different variety, and is both edible and delicious! Here are some of the ways people around the world use it, plus some instructions for harvesting, drying, and using it in a recipe!

Uses For Sumac Berries

Staghorn sumac, or Rhus typhina, is easily identified by the red fruit clusters resembling an Olympic torch, or the velvety antlers of a male deer (stag), hence the name of “staghorn.”

Sumac is very popular in both the Middle East and the Mediterranean. In places like Israel, Turkey, and Italy, people use dried, ground sumac as a flavoring and a color enhancer. These berries have a tart flavor that is reminiscent of lemons, but not as sour. In fact, before lemons were imported to Europe, the Romans used these berries to add a tangy taste to their meals. They are high in vitamins A, C, and antioxidants.

Today, many Middle Eastern cultures still prefer sumac to lemons or vinegar. People keep it in shakers on the table to season their favorite foods in much the same way that we use salt or pepper.

Sumac berries also have a long history as an herbal remedy. Early pioneers treated coughs, sore throats and fevers with sumac, while American Indians used these berries to treat anything from reproductive problems to stomachaches and wounds.

How to Harvest and Preserve Sumac

Harvesting your own sumac berries is easy. Staghorn sumac grows wild throughout the Great Plains and the eastern half of the United States. If you live in the western half of the United States, or you can’t find any sumac growing nearby, it’s very easy to grow your own. These small trees are drought-tolerant, and they’ll handle a wide range of temperature zones.

To find sumac, look along the edges of woods, roadways* and along banks and other non-wooded but unmaintained areas. Staghorn sumac trees are short – between five and 15 feet tall – and the branches have between 4 and 15 pairs of long, pointed leaves. The most prominent feature is the clusters of bright red berries that top the trees in the late summer and early fall.

Not Poison Sumac

Staghorn sumac is not to be confused with poison sumac. If you’re worried about accidentally picking poison sumac berries, just remember that poison sumac berries are white, not red. In fact, many Staghorn sumac plants have been mistakenly taken down in the belief that they are poisonous. In addition, poison sumac normally grows in swampy areas, so if you stick to the dry areas that Staghorn sumac prefers, you’re unlikely to ever run across a poison sumac tree.

Heap ground sumach on dark stone backgroundHeap ground sumach on dark stone backgroundDried sumac berries.

To harvest the berries, simply cut the clusters, called “bobs” away from the trees. Roll a couple of the velvety berries between your fingers and then give your finger a lick – you’ll taste the tartness! You can use the berries as they are, or you can dry them for use throughout the winter. If you choose to dry them, dry the entire cluster with a dehydrator or under heat lamps overnight. Ovens usually can’t heat low enough to dry them gently (125º-150º). Once dry, use a blender to separate the dried berries from the seeds and sticks. Then you’ll be able to sift the sumac powder through a fine mesh strainer for later use.

Cooking with Sumac

Ground, dried sumac berries taste great as a spice rub for lamb, fish and chicken. These berries are also used as a salad topping, and you can include them in your favorite dressings. Middle Eastern chefs use sumac as a topping for fattoush salad, and are often sprinkled on hummus to add both color and a zesty flavor. In the United States, one of the most common ways to use sumac is to make red lemonade. Some even call it the “Lemonade Tree.” Give it a try!

Sumac Red Lemonade


1 pint fresh sumac berries (about 6 to 8 clusters)
1/2 gallon cold water
Sugar to taste

Add the berries to the water and use a potato masher or a spoon to crush the berries so they release their flavor. Let the berries steep for 10 to 15 minutes. Once the sumac lemonade is flavored to your liking, pour it through a strainer or cheesecloth to remove the berries. Then add enough sugar to sweeten the drink, but not so much that you lose the tangy flavor. Pour your sumac lemonade over ice and enjoy!

Try more sumac recipes here!

*Notes: You may want to avoid consuming Sumac that grows close to roadways because of its exposure to car fumes and toxins. 


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Will legal edibles take off? Here are 3 competitors

Slowly and unevenly, legal cannabis edibles are starting to appear across Canada.

Many Canadians have told pollsters that they’re interested in trying edibles, and producers hope that ‘Cannabis 2.0’ will turn their businesses around after a rough first year.

But to succeed, legal edibles will have to hold their own against three sources of competition: the illegal market, customers themselves — who can make their own edibles in some cases — and the much cheaper gel caps and oils that have been available since legalization. 

Illegal edibles

The mail-order marijuana (or MOM) sector has been selling edibles for a while now.

However, their offerings tend to be very powerful — far more than federal rules would allow legal producers to sell.

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This chocolate bar, for example, has 300 mg of THC, which would be overwhelming for an inexperienced user. (“Begin with 1/4 of the bar and allow 30-90 minutes before ingesting any more,” the seller advises.)

By contrast, legal edibles can’t contain more than 10 mg and typically come in 5 mg or 2.5 mg strengths.

READ MORE: ‘It’s a totally different drug’: Why edibles feel different from smoking cannabis

In practice, what that means is that the MOMs cater to heavy users with high tolerances, and the legal market serves new or occasional users who may find that 5 mg is all they want or need.

“An experienced user, someone who is used to having 100-milligram dosages, is not going to be all that interested in a 10-milligram product,” says Brock University professor Michael Armstrong.

Click to play video: 'Cannabis infused edibles sell-out in Nova Scotia debut' 1:55Cannabis infused edibles sell-out in Nova Scotia debut Cannabis infused edibles sell-out in Nova Scotia debut – Dec 24, 2019

Jenna Valleriani, executive director of Hope for Health Canada, thinks the public needs an idea of a “standard dose” of THC, similar to a unit of alcohol. New users, who may not understand what a given number of milligrams of THC means for their personal experience, need guidance. 

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“I think for most consumers, especially naïve and new consumers, they’re looking at 10 milligrams and that doesn’t really resonate as anything. It doesn’t really have a lot of meaning,” Valleriani says.

“I think that 10 milligrams is too high for a standard dose. The standard dose should be a lot lower, around 2.5 to 5 milligrams.”

Valleriani agrees that legal edibles will have little appeal for heavy users.

“For users who need higher doses, really their only option is to buy those products illegally, or make them themselves so they can make them more potent.”

Click to play video: 'What you need to know about marijuana edibles' 4:23What you need to know about marijuana edibles What you need to know about marijuana edibles – Dec 16, 2019

Low-dosed legal products do tend to protect inexperienced people from overconsuming, she argues.

“Generally policy is meant to safeguard the most amount of people. And most people are not actually cannabis users, so they don’t have that experience.”

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However, that does leave the problem of how heavy users can be coaxed to start buying from the legal market. 

Producers are just starting to cater to cost-sensitive heavy users: Hexo, for example, sells a bargain-priced 28-gram bag of dry flower in Ontario and Quebec.

READ MORE: Quebec to offer legal cannabis at $4.49 a gram, beating grey-market price

“If you’re a heavy user, you’re going to feel that price more,” Armstrong says. “Getting products priced into the black market range, like Hexo started doing in October, with a $4.49 product in Quebec. We need more of those.”

Valleriani thinks legal producers will eventually be allowed to offer higher-strength edibles.

“It’s going to take time, and developing better products. Once these products are unrolled, and nothing catastrophic happens, I think that there will be movement there to be able to loosen up those regulations.”

In the meantime, buying the legal equivalent of the $26 black-market chocolate bar linked above would involve buying 30 chocolate bars from the B.C. Cannabis Stores for $209.70 plus shipping. (That goes a bit over the legal shipping limit, and also involves buying 480 grams of chocolate, or over a pound.)

Click to play video: 'Cannabis consumers stuff stockings with edibles' 1:41Cannabis consumers stuff stockings with edibles Cannabis consumers stuff stockings with edibles – Dec 24, 2019

Homemade edibles

Until they sold out, the B.C. Cannabis Stores were selling THC-infused cookies for $6 each.

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Most of that price, of course, reflected the 5 mg of THC in the cookie, rather than the other ingredients.

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But cannabis oils have been available since Day 1 of legalization. A bottle of oil containing 250 mg of THC costs about $30 at the Ontario Cannabis Store now, which works out to 60 cents for a unit of 5 mg.

Given that you can use the oil, plus normal baking ingredients, to make your own edibles in your own kitchen, there would seem to be no reason to spend anything close to $6 on a cookie with 5 mg of THC, if that’s what you want.

But both Armstrong and Valleriani doubt that many consumers will bother — it’s on a long list of things, like home canning and changing the oil on your own car, that most people could do but don’t.

READ MORE: Women, non-smokers, millennials interested in marijuana edibles: Ipsos poll

“It’s similar to growing, right,?” Valleriani says.

“Even though we’re allowed to grow so many plants at home, a lot of people simply don’t do it, because it requires a little bit of effort and I think the same thing goes for making edibles on your own, as well. People do it sometimes. Most people maybe do it once or twice, if that, but generally people aren’t really taking advantage of that.”

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Armstrong thinks that most people will put convenience over savings.

“If you can make a cookie that gives adults the taste they like and gives them the high they like, then they might be more willing to pay that $6. They’re willing to pay that price because it gives them exactly the sensation they want.

“They could make it at home, but there are lots of things they could make at home but they just buy off the shelf.”

Click to play video: 'Cannabis edibles to hit store shelves in January' 2:16Cannabis edibles to hit store shelves in January Cannabis edibles to hit store shelves in January – Dec 16, 2019

Oils and gel caps

One surprise of legalization was that consumers had almost no interest in the oils and gel caps which for a long time were one of the few alternatives to dry flower. Producers produced too much, retailers stocked more than it turned out they could sell, and Canopy took an $8 million hit last year when provincial wholesalers returned millions of dollars’ worth of product that few people seemed to want.

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Perhaps part of the problem is their look and feel: they look like something you might buy at a pharmacy, which is not surprising since they were originally developed for medical patients.

However, in a zero-charm sort of way, they’re the cheapest edible products legally sold.

For example, the B.C. Cannabis Stores sells a soft candy with 5mg of THC for $3, but 5 mg gel caps for a price that works out to 80 cents each. (You could measure out some oil and get the price down to 60 cents.)

“I wonder if most people are that aware in breaking down the cost/benefit saving,” Valleriani says. “People whose job it is to know — they’re medical patients and they’re on strict budgets — they probably make it their business to know.”

“People are simply not doing the math.”


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