Sumac, also known as Staghorn sumac or Rhus typhina

Sumac, also known as Staghorn sumac or Rhus typhina, is a deciduous shrub or small tree that belongs to the Anacardiaceae family. It is native to North America and is known for its striking red autumn foliage and clusters of red berries that appear in the summer. The plant grows up to 30 feet tall and prefers well-drained soil in full sun or partial shade.

Historically, Sumac has been used by indigenous peoples for food, medicine, and dye. The berries were used as a spice in Middle Eastern and Mediterranean cuisine, and the leaves and bark were used to make a tea that was used to treat diarrhea, fever, and sore throat.

Fun fact: Sumac is also used to make a tangy, lemony-flavored drink called Sumac Lemonade.

To grow Sumac from seeds, you will need:

Sumac (Staghorn sumac) seeds
Sand or vermiculite (for seed preparation)
Seed compost
Water
A sunny spot in your garden

Here are the steps to grow Sumac from seeds:

Prepare the Sumac seeds by soaking them in water for 24 hours. Bring a pot of water to a boil, turn off, toss the seeds in, and leave until the water cools. Make a 1:1 sand-soil mixture, and add the seeds. Pour the mixture into a plastic bag and place in a refrigerator for 4 weeks.
Mix the Sumac seeds with sand or vermiculite to improve drainage and prevent root rot.
Fill a seed tray or pots with seed compost and water it well.
Take them out of the refrigerator after the 4 weeks and sow the Sumac seeds on the surface of the compost and cover with a thin layer of compost.
Water the seeds gently and place the tray or pots in a sunny spot in your garden.
Keep the compost moist but not waterlogged.
Transplant the seedlings into their final position when they are around 2-3 inches tall.

Sumac berries are typically harvested in the late summer or early fall when they are ripe and have turned a deep red color. To harvest the berries, simply pluck them off the branches and remove any leaves or debris.

The berries of Sumac are used as a spice in Middle Eastern and Mediterranean cuisine, where they add a tart, lemony flavor to dishes such as salads, meats, and dips. They can also be used to make Sumac Lemonade, which is a refreshing summer drink.

Medicinally, Sumac has been used to treat a range of conditions, including diarrhea, sore throat, and fever. It is also believed to have anti-inflammatory and antimicrobial properties. However, it is important to consult a medical professional before using Sumac for any medicinal purposes.