Sumac bobs
As the temperatures drop in the northeast, so do the foraging opportunities. Generally, berries are collected during the summer months, except for the berries of the Staghorn Sumac (Rhus typhina). Late fall through winter is the time to harvest these tart berries for a refreshing drink, which is high in vitamin C, A and antioxidants.
Drupes and notice the hairs covering the stem
There are many varieties of Sumac; the largest in the northeast is the Staghorn. The berries and branches are covered with hairs, similar to the velvet that covers the antlers of a stag (male deer), hence the name. Sumac is rather easy to identify during the cold weather months as their bright red berry clusters stand out on the shrub that can reach four to 35 feet tall. The berry clusters are technically ‘drupes’ and collectively referred to as ‘bobs.’ The drupes are pea-sized berries with hairs that are covered with malic acid. This is what makes grapes and apples tart and gives your Sumac drink its tart flavor.
Berries
You want to collect the bobs on a nice sunny day, several days after any rain or snow. The precipitation will wash the malic acid away, so the drier the better. It is easy to test for tartness, simply touch your finger to a berry then your finger to your tongue.
To make a refreshing drink:
- Harvest a couple of bobs
- Remove all the berries
- In a bowl or Mason jar cover the berries with cold water and let it sit for at least an hour, the longer the better (do not use hot water, it will release the tannic acid and the drink will be too bitter)
- Add sweetener to taste. But frankly, it tastes so good, we prefer it sans sweetener.
- Enjoy!
Refreshing Sumac drink ~ yum!
When foraging, please remember to collect away from roads and areas that may have contaminated soils.
What do you like to forage in the winter? Please share and I will continue to share.
