Rhus (Sumac)

Sumac is a large genus native to subtropical and temperate regions throughout the world. They usually are deciduous woody shrubs to small trees with broad feathered leaves and dense terminal flower panicles with small flowers. Dry fruit pulp of Rhus coriaea (Sumac) is used in the Middle Eastern cuisine to add a lemony-sour taste to various local dishes. For any rich, well drained soil in a sunny and protected spot.
Sow seeds flat in any rich, well drained soil and keep pots in a protected spot outside. Seeds require a prolonged cooling period prior to germination in late spring. Carefully transplant young plants to the final spot in the garden as soon as they are strong enough or in autumn after leaves have withered.
All are USDA Climate Zone 7/8.
20 seeds per package.

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Rhus coriaria (Sumac)

Rhus coriaria (Sumac)

120 (180cm), Sumac is a deciduous woody shrub from the Mediterranean, the Canary islands and Asia Minor and has large feathered leaves and terminal spikes of white flowers followed by brownish-red (Cyprus populations) or greenish-yellow (Canary populations) fruits which have a very acidulous taste. Pure Sumac spice is only made of the dried skin from the fruits, whereas the commonly available Sumac is of minor quality as it contains the ground seeds which have a bitter taste. Sumac It is used in numerous Arabic dishes. For any rich, well drained soil in a sunny spot throughout the year. In winter keep plants slightly drier at a minimum of some 5°C. VI-VII.

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