When a friend from Jordan asked me why we weren’t growing sumac—considering how excellent of a spice it makes—I had no good reason. After learning that it’s hardy to Zone 2 and fairly easy to grow, we acquiesced and started growing it.

A Striking, Hardy Shrub

The colony-forming smooth sumac is a 10–20 ft. shrub with short, crooked, leaning trunks and picturesque branches. Its deciduous leaves become extremely colorful in early fall, and female plants produce yellow-green flowers followed by bright-red, hairy berries with excellent culinary value.

So Many Uses

The fruit of sumac can be used as a spice rub for venison, beef, chicken, and more. It can also be soaked and washed in cold water, strained, sweetened, and made into a pink "lemonade"—sometimes called "Indian lemonade." The drink extract can even be used to make jelly. The shoots can be peeled and eaten raw.

The leaves and berries of staghorn sumac have historically been mixed with tobacco and other herbs and smoked by Native American tribes—a practice that still continues to a small degree today. Some beekeepers even use dried sumac bobs as fuel for their smokers.

Cold-Hardy and Easy to Grow

Hardy to Zone 2. Plants are currently 2–3 feet tall.