Every summer across the northwest, miles of roadways and field edges erupt with conspicuous, crimson-colored cones. These unusual structures–which are actually clusters of fuzzy fruits–belong to a hardy plant commonly known as “sumac.”

The name “sumac” can stir confusion. Some people think of a tangy spice popular in West Asian and Mediterranean cuisine; others imagine a toxic plant they’re told not to touch. As far as common names go, both groups are correct. But like many generalizing terms, “sumac” has a tendency to cloud our vision. The consequences include mistaken identity, misplaced fear, and missed opportunities to explore a valuable local source of food, medicine, dye, and more.

Demystify the fascinating world of sumac with us during a day of foraging and craft-making at the Horn Farm. After learning how to distinguish the plants commonly known as “sumac,” as well as their lookalikes, we’ll get to know the most common species of true sumac in southern PA–staghorn sumac (Rhus typhina). 

Visiting staghorn sumac in the field, we’ll cover how to process its delectable fruits for flavoring and tea. We’ll also discuss other uses, ethical harvest practices, and the ecology of staghorn and related sumacs. General foraging tips and insights will be shared. Along the way, you will get to sample a cold sumac beverage and sumac spice.

When registering, you can opt to bring your own dye item(s) or purchase up to two add-ons that will be ordered on your behalf. NOTE our July 26th deadline for ordering dye items.

**Online pre-registration is required to attend.  Visit this link to register https://hornfarmcenter.org/civimessages/event/info/?reset=1&id=1375