Quick Answer
Sumac berries are technically edible raw, but the acidity and tannins can cause stomach discomfort and nausea in some individuals. It's recommended to consume them in moderation. Before making drinks, it's best to properly clean and dry the berries.
Identifying and Harvesting Sumac Berries
When foraging for sumac berries, it’s essential to correctly identify the species. Rhus coriaria, also known as Mediterranean sumac, is the most commonly used species for culinary purposes. The berries are typically red or purple, growing in clusters, and have a distinctive, pungent aroma. Harvest the berries in late summer or early fall when they’re ripe and fall off the branches easily. It’s crucial to avoid sumac species that resemble poison ivy or poison oak, such as Toxicodendron vernix or Toxicodendron pubescens. Always wear protective gloves and a long-sleeved shirt when handling sumac berries to minimize skin irritation.
Preparing Sumac Berries for Drinks
After harvesting, sumac berries need to be properly cleaned and dried to remove excess moisture and impurities. Rinse the berries with cold water, then gently pat them dry with a paper towel. To dry the berries, spread them out in a single layer on a baking sheet or a food dehydrator set to 135°F (57°C). Allow the berries to dry for 6-8 hours, or until they reach a leathery texture. Once dry, store the sumac berries in an airtight container for up to 6 months. When making drinks, use 1-2 tablespoons of dried sumac berries per 8 ounces of water, and adjust to taste. Steep the berries in hot water for 5-7 minutes to release their flavor and aroma.
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