IDENTIFICATION

Scientific name:

Rhus typhina

Italian common name:

Greater sumac, American sumac

Family:

Anacardiaceae

Provenance:

Southeastern Canada and the Northeast, Midwest, and Appalachian regions of the United States. It is wrongly considered an invasive species outside the Americas because it is confused with an (invasive) plant called tree of paradise (Simaroubaceae). The tree of paradise is a non-native deciduous broadleaf tree that releases certain chemicals into the soil that inhibit the growth of other plants.

Environment:

it grows along the sides of roads, in marshes, along watercourses and on the edges of woods, hedges and uncultivated grounds from 0 to 500 m above sea level.

Evergreen or deciduous:

deciduous

Toxicity:

It is considered a potentially toxic plant even though the American Indians used it for drinks similar to lemonade. Greater sumac sap may cause skin rashes in susceptible individuals. Although it lacks characteristics such as axillary particles and smooth fruits seen in other toxic Rhus species, caution is advised in case of direct contact. Sumac is botanically related to cashews and mangoes, so those who are allergic to these fruits should avoid it.

PLANT RECOGNITION:

High:

4 – 6 m

Width (extension):

4 – 6 m

Habit:

of shrub or small tree

Leaf:

The leaves are compound, impartipinnate with opposite section, with short petiole, 30-50 cm long, with 11-31 segments, finely serrated margin and furrowed by a penninervia vein; the young leaves are bright dark green and in autumn they first turn yellow-green and then orange-red, before falling.

Flower:

Small white flowers with green inflorescence. They have 5 stamens alternating with the petals and with anthers with 2 yellow cases

Flowering:

May – June Usually grown outdoors, greater sumac blooms in climates with seasonal rainfall during its active growing season.

Fruit:

In midsummer it produces erect terminal panicles of a very compact pyramidal shape, dark red in color due to the presence of hairs that form a first velvety and then more bristly surface, 15-20 cm high. The fruit panicles remain on the tree for many weeks, standing out very much in winter on trees completely devoid of leaves. Ripe fruits have a clean, acidic flavour.

Trunk:

Tortuous and inclined especially when young. The young twigs are velvety and the forking branches are similar to the antlers of a deer. The bark is smooth, thin, light and tomentose in young plants, dark brown and furrowed with scales in older ones. The young branches are covered with a velvety brown hair that is pleasant to touch. If a twig breaks, white sap comes out.

Properties:

antibacterial, anti-inflammatory and antioxidant properties. Native Americans used the fruit for many medicinal applications, such as as an astringent, to control vomiting, and to relieve fever, abdominal pain, urinary tract disorders, and sore throat. The root was chewed to provide relief to swollen and infected gums, while sumac poultices were applied to burns, cuts, bleeding wounds and swollen parts. It was also smoked mixed with tobacco.

Perfume:

the plant does not smell, the leaves smell of lemon if rubbed

NEEDS

Manutenzione:

low

Exposure to light:

It prefers full sun but can also tolerate partial shade although it grows more sparsely. Its twisted growth habit allows it to be as beautiful as a Japanese maple.

Soil type:

Dry and poor soil, clay, chalk

Soil acidity:

the optimal pH between 6.8 and 7.2

Italian climatic area:

Cultivated and grown wild in various Italian regions. In Abruzzo, Basilicata, Emilia-Romagna, Lazio, Marche, Sardinia, Trentino-Alto Adige, Tuscany and Veneto it is a casual allochthon, while in Friuli Venezia Giulia, Lombardy, Piedmont, Umbria it is a naturalized allochthon.

Need for water:

It thrives in temperate regions and prefers constant humidity, tolerating short periods of dryness. The soil must remain evenly moist but not soggy.

Propagation:

through cuttings, requiring healthy, semi-woody stems.

Pruning:

Celebrated for its stunning autumn colors and maple-like shape, it thrives with minimal, expert pruning. Essential methods include removing dead wood, thinning branches and maintaining a balanced shape. Early spring is ideal for pruning, as it promotes growth, prevents disease and improves the overall appearance.

Illnesses:

adversities suffered by this species are caused by the presence of scale insects, fungi, bacteria, cancers caused by the fungus Botryosphaeria ribis, white sickness caused by Sphaerotheca macularis.

SPECIAL FEATURES

Rhus: [Anacardiaceae] from the Celtic rhudd red: reference to the color of the infructescences

typhina: The epithet typhina derives from the fact that the young branches are covered with a reddish down which makes them resemble the inflorescences of the Typha spp.  The Italian name ‘sumaco’ or ‘sumac’ derives from the Arabic ‘sumaq’.

Annotations

“It is an ornamental plant much loved by landscapers thanks to its year-round vitality, in urban and suburban contexts, industrial or on the edge of the forest. Where the soil is thin and too dry for larger trees, American sumac is resistant even if exposed to pollution. It spreads easily, stabilizing and rehabilitating compromised habitats. Together with annual and perennial plants, American sumac is able to restore vegetation to excavated, industrialized and stripped sites.

It is also an ornamental plant that enhances the vitality of the natural landscape, is useful for native bird species and beneficial insects, offers an important source of food for wild animals during the winter and pollen, nectar, and branches to nest in.” (from https://www.fondazioneslowfood.com/it/arca-del-gusto-slow-food/sommaco-americano/)

Above all, the fruit was used by the Algonquians of Quebec, the Menominee, the Cherokee, the Ojibwa and the Potawatomi, fresh or dried, to be preserved during the winter and prepare a drink similar to lemonade, obtained by immersing the fruit in a bowl of water, leaving it to infuse, squeezing it by hand and finally filtering the liquid to remove any residues. The result is a refreshing drink, rich in vitamin C and antioxidants.

Of this genus, the tannins present in it were extracted from Rhus coriaria (also called “leather workers’ sumac”) in ancient times to tan leather. Even today, sumac can be used as a natural dye, offering tanneries a tanning agent.

In the kitchen:

Sumac berries can be harvested and used to make a delicious, tart tea. Simply soak the berries in cold water, filter the liquid and sweeten it to taste. This naturally caffeine-free tea is refreshing and can be enjoyed hot or cold.

The dark red fruit has acidic notes; as a spice, sumac (of which there are 250 varieties within the family) is used in traditional and modern cuisine. However, most of the sumac available in the United States is imported from Türkiye and originates from a different species. The Turkish product has a different flavor profile, much stronger and more vinegar-like than the American variety. It is the indigenous American sumac that is characterized by a delicate and complex aroma all its own: tart, with cherry and toasted notes, less astringent and more suitable for use as a spice.

Targioni Tozzetti recalls that in Roman times the seeds of a plant called Rhus obsioniorum et coriaronum were used as a condiment for foods due to the presence of citric and malic acid; the fruits of the same plant in the East were used as capers.
The dried berries of sumac (of which there are 250 varieties within the family) can be ground into a flavorful spice commonly used in Middle Eastern cuisine. This spice adds a lemony twist to dishes like salads, grilled meats, and soups. Its unique flavor can elevate your culinary creations, making them both tasty and exotic.