Sumac is a wonderful plant. There is the Western species, Rhus typhina (you may also come across R. hirta or R. coriaria; all these species have similar properties), and the Eastern, or TCM (Traditional Chinese Medicine) species, R. chinensis, commonly called Chinese sumac (Wu Bei Zi/R). The TCM species is known for Clearing Damp and is often used to treat kidney or bladder infections.
The Western species uses the plant’s leaves and red berries, and the TCM variety is actually a gallnut formed by the insect Maliphis. This variety has yellow-green blossoms.
Be aware! There is also a poisonous white sumac (R. glabra). It is a different plant with white berries, not red ones. It belongs to the poison ivy plant family. It has white berries, unlike sumac, which has red berries. In addition to being toxic, poison sumac can also irritate the skin and mucous membranes. Unfortunately, all varieties of sumac are often only referred to as “sumac,” so be careful which species you harvest!
As a culinary herb, sumac is an essential ingredient in many Arabic and Turkish dishes. It is preferred to lemon for its sourness and astringency.
