A fairly common site through the northeast of the U.S. is this small tree with its bulky cluster of red fruit, labeled either the Smooth Sumac or the Staghorn Sumac. While each tree is slightly different, they each bear clusters of red edible fruit. Their poisonous twin the Poison Sumac holds white clusters of fruit. Even though the red fruit of the first two trees are labeled edible, guides still warn of possible allergic reactions.
The red fruit of the Sumac was once exported to Europe by the colonist. Natural glue can use the whitish sap of the Sumac. Branches can be hollowed out and become spiles for tapping Maple trees. in the wilderness a natural straw could also be made from a branch.
The Sumac fruit can be jellied or become a cold drink. A tea is made from the hot juice. To make a Sumac drink, put fruit in boiling water at a ratio of around a cup of fruit to a quart of water. After fifteen minutes strain fruit add them to the water in your cup and add sugar to your taste.
To make a jelly use two cups Sumac extract and two cups Elderberry juice. Mix both with a package of powdered pectin and five cups of sugar. After one minute after the mixture has reached a hard boil; remove, skim, and seal in jars.
Elias, Thomas S., and Peter A. Dykeman. Field Guide to North American Edible Wild Plants. New York: Outdoor Life, 1982. Print.
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