Fragrant sumac, or Rhus aromatica, is identified by the red velvety fruit clusters. The name is derived from the Syriac word for red, and "rhus" from the same meaning in ancient Greek. 

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

Many Middle Eastern cultures use sumac over vinegar or lemons - and have it in shakers on the table to season their favorite foods in much the same way salt and pepper are common settings in the US. You will find plentiful guides to making sumac "lemonade" but the possibilities are really endless. The dried powdered sumac you find in stores has been propagated and processed. It is a similar plant, though it is said different from the endemic versions growing here in the US.

But these are fresh. It is labor intensive to gather in season, and the practice makes them distinct and therefore considerably more expensive. If you are able, I challenge you to try them fresh. These were grown from small plants, in my organic and veganic garden, but uncertified.

They have a delightfully citrus, sour flavor, with a pop of earthiness. They are stunning whole and you need very few to make an impact in a dish. They are rarely used or available this way, so take advantage of the fresh and seasonality, and be sure to share what you make with them and we will feature on our site and possibly the marketplace site as well! 

*This listing is for a 2oz collection of fresh fragrant sumac. Some branches may still be attached to keep the integrity and minimize handling. They are relatively delicate and sticky as ripe fresh berries. A few green may be mixed in, but the majority will be prime red ripe berries. These are all sustainably wild harvested, only a portion of berries are picked from each bush so that there is plenty left for the plant, animals, and insects to thrive.