Chapter 4.24.2
4.24.2 - Staghorn Sumac
Sam Wale, University of Guelph, Canada
Suggested citation for this chapter.
Wale,S. (2022) Fleshy Fruits. In The Student Encyclopedia of Canadian Indigenous Foods. Editor, M.N. Raizada, University of Guelph, Canada. http://www.firstnationsfoods.org/
Botanical Information
Staghorn Sumac, scientifically known as Rhus typhina, can be classified as a deciduous plant, short and bushy in appearance (Kuhnlein and Turner, 1996). There are many Sumac varieties that inhabit North America (Wang and Zhu, 2017), the specific species in focus is Staghorn sumac. As shown in figure 1, it has green flowers that turn to red single seed fruits located in clusters at the top of its branches that survive over harsh winter climates (Kuhnlein and Turner, 1996).
Geographical location
Staghorn sumac plants can be located across North America in various locations specifically in Eastern regions (Wang and Zhu, 2017). The plant is capable of thriving in poor conditions such as low quality soils giving reasoning to its multiple geographical locations (Kossah et al., 2009). This makes successful cultivation effortlessly achievable for Canadian farmers as it already wildly grows in this climate.
Food Preparation
Sumac is widely used among Indigenous peoples throughout North America (Wang and Zhu, 2017). The young branches of the shrub were often stripped of bark and consumed (Kuhnlein and Turner, 1996). The berries of the fruits are harvested and ground up to create spices; however the most popular use of the fruit was to make both hot and cold beverages by boiling the seeded berries (Kuhnlein and Turner, 1996). Sumac's flavour can be identified as the flavour of lemons with a subtle tang and tartness (Wang and Zhu, 2017). Beverages made from this fruit by Indigenous people are similar to lemonade that taste both sweet and sour. (Kuhnlein and Turner, 1996).
Indigenous peoples
Indigenous tribes throughout Canada have used Sumac as a part of their diet for generations (Wang and Zhu, 2017). Specifically people of Iroquois, Algonquin and Ojibwe tribes consumed this fruit in relatively the same manner involving drying the fruit and brewing hot and cold beverages (Kuhnlein and Turner, 1996). Their territory, including Ontario, are the roots of sumac knowledge in Canada. Figure 2 shows a map depicting the location of the tribe's territory throughout Ontario.
Benefits
Sumac's nutritional value is quite high. Studies have shown sumac has anti-inflammatory, antioxidant, antimicrobial and blood purifying properties, making it a promising medicine to treat illnesses (Peng et al., 2016). Its anti-inflammatory and antiseptic properties can be used to combat illness ensuring your immune system is supported throughout Canada's harsh winters and decreases the risk of infection (Peng et al., 2016). Staghorn sumac can be used as a treatment for diabetes as it contains anti-diabetic properties (Peng et al., 2016). This is an important nutritional benefit as 9.3% of Canada's Population are diabetic (Houlden, 2018). That being said Sumac is still consumed and grown today by Indigenous peoples as a herbal medicine (Peng et al., 2016).
Pregnancy
Specific benefits Sumac provides women during pregnancy are the alleviation of muscle pain, balancing blood sugar and supporting the digestive system due to its higher percentage of fiber (Alsamri et al., 2021). These benefits are most desired in pregnant women as they will help aid any discomfort or irregularities in their body.
Cultivation
Sumac as a crop can prove to be highly profitable with high yields as they reproduce aggressively through seed dispersal and root suckers (Luken, 1990). One can interpret that this would mean weeds will have a difficult time growing as the sumacs will use all the nutrients in the soil and shade the weeds as they grow densely together through root suckers. The species plant growth can become persistent, hardy and strong as it natively grows and survives through harsh Canadian temperatures (Wang and Zhu, 2017). That being said Sumac plants can prove to have great potential in economic value as farmers can cultivate with ease in many soil types and conditions (Kossah et al., 2009), the fruits colour of deep red hues is eye-catching and attractive for consumers and its sweet and tart taste is sought after.
Environmental Benefits
Environmental benefits of cultivating sumac shrubs are that it can combat soil erosion in farmland (Boyd, 1944). This is important as maintaining land for horticultural cultivation is crucial for future success. This can be useful in regions of high rainfall or terrain with high percentages of hills.
Benefits for indigenous Communities
The economic value of this crop can alleviate poverty among first nations individuals and create employment as it is likely to gain popularity once marketed for its array of health benefits it brings consumers and its appealing red colour specific to the fruit of Sumac species. Creating employment by selling and marketing Sumac fruits can prove to be an effective way to decrease poverty and increase well being in first nations communities. Their knowledge and experience will prove useful in developing and expanding Sumac commercially and their involvement is strongly encouraged. Some people involved may get a sense of satisfaction in educating and providing others seeking medicinal benefits as the plant has strong cultural roots.
Limitations
Some limitations to commercializing Staghorn sumac is that it is a wild food and should be grown outdoors. This may hinder the yield as there are many variables when growing in an outdoor environment such as pests and pathogens. However with proper IPM measures, management and care the crop can flourish as it grows natively in Canada. It may be difficult to cultivate indoors as it can reproduce through their root system and may not be successfully grown in pots. Because of this the Staghorn sumac is a seasonal crop.
References
1. Alsamri, H., Athamneh, K., Pintus, G., Eid, A. H., & Iratni, R. (2021). Pharmacological and Antioxidant Activities of Rhus coriaria L. (Sumac). Antioxidants, 10(1), 73.
2. Boyd, Ivan L. (1944). An Ecological Study of Four Species of Sumac in Relation to Development and Growth on Eroded Soil. Transactions of the Kansas Academy of Science, 47, 51-59.
3. Houlden, R. L. (2018). Introduction: Diabetes Canada Clinical Practice Guidelines Expert Committee. Canadian Journal of Diabetes, 42, 51-55.
4. Kossah, R., Nsabimana, C., Zhao, J., Chen, H., Tian, F., Zhang, H., & Chen, W. (2009). Comparative Study on the Chemical Composition of Syrian Sumac (Rhus coriaria L.) and Chinese Sumac (Rhus typhina L.) Fruits. Pakistan Journal of Nutrition , 8 (10), 1570-1574.
5. Kuhnlein, H. V., & Turner, N. J. (2020). Descriptions and Uses of Plant Foods by Indigenous Peoples. Traditional Plant Foods of Canadian Indigenous Peoples, 25–266.
6. Luken, J. O. (1990). Gradual and Episodic Changes in the Structure of Rhus typhina Clones. Bulletin of the Torrey Botanical Club, 117, 221-225.
7. N/A. (2007). Eastern Woodland Hunters. Canada's First Peoples. Retrieved from: http://firstpeoplesofcanada.com/fp_groups/fp_wh1.html
8. Peng, Y., Zhang, H., Liu, R., Mine, Y., McCallum, J., Kirby, C., & Tsao, R. (2016). Antioxidant and anti-inflammatory activities of pyranoanthocyanins and other polyphenols from staghorn sumac (Rhus hirta L.) in Caco-2 cell models. Journal of Functional Foods, 20, 139-147.
9. Wang, S., & Zhu, F. (2017). Chemical Composition and Biological Activity of Staghorn Sumac (Rhus Typhina). Food Chemistry, 237, 431–443.