The vinegar tree is a Russian curiosity. Sumach deer-horned - a spectacular vinegar tree Vinegar tree benefits

Sumac is made from the ground red berries of a small shrub often referred to as "vinegar tree" for its specific taste. Berries ripen by the end of September.

From one sumac bush, you can collect up to five hundred berries.

Historians claim that even in ancient Rome, sumac was actively used in cooking as a substitute for vinegar or lemon juice.

Sumac seasoning is made from the berries of the sumac tree, or, as it is also called, the "vinegar tree".

Science knows about 250 species of sumac, which settled in the vast territories of the Caucasus, the Middle East, Central and Central Asia, as well as the Mediterranean. But only a few varieties of sumac are considered truly edible and suitable as a spice.

The rest of the berries are so poisonous that even the leaves of the shrub can leave a slight burn after being touched.

Beneficial features

Sumac gained its fame not only due to its rich ruby ​​color or sour taste, because its main feature is the ability to preserve dishes for a long time in a hot climate.

Sumac is rich in various acids and oils, making it a good antioxidant.

Sumac is rich in natural compounds such as tartaric, citric, malic, maleic, fumaric, succinic and ascorbic acids, tannins and many fatty and volatile oils. It is their combination that spice sumac owes its nutritional value and unique taste. And sumac berries got their dark scarlet shade due to the presence of anthocyanin pigments.

Sumac is known to have antioxidant properties, making it indispensable for medicinal purposes. The substances contained in sumac leaves are known for their hemostatic, anti-inflammatory and diuretic effects.

Traditional medicine is replete with remedies using sumac to treat diarrhea, rheumatism, paralysis, gout, or the common cold.

If you dilute ground sumac in water and drink it, it will help in the fight against scurvy, tumors and dysentery.

Sumac is able to quickly cleanse the body of toxins and harmful toxins, put the digestive system in order and normalize the functioning of the body in case of diabetes. To do this, a special alcohol extract is released from the berries, which has a unique hypoglycemic effect.

In case of cholera or severe inflammation of the larynx or mouth, it is advised to drink a hot infusion of fresh berries. And the dried leaves and bark of sumac become the basis for medicinal ointments against ulcers and burns.

If you are experiencing severe low energy or fatigue, sumac can have a positive effect.

In many cases, sumac is even added to tobacco mixtures and is considered a good coloring or tanning agent. Tannin isolated from sumac has proved to be a detoxifying agent and is recommended by doctors for poisoning with salts of heavy metals and alkaloids.

Where is sumac added?

Sumac is almost universal and has found its successful use in different cultures - from cooking to canning.

Among the common oriental spices, sumac is in the top five. So, in Iran and Turkey, it is customary to sprinkle rice snacks with ground sumac, and in Egypt, Syria and Lebanon, red berries are brewed and seasoned with meat and vegetable dishes with the resulting broth.

As early as 1597, botanist John Gerarard, a native of England, described sumac as an excellent addition to sauces with meat, after which any discomfort in the stomach disappears.

Sumac seasoning is used in the preparation of meat and vegetable dishes, added to salads, marinades and sauces.

Sumac can be found in salads and marinades, it goes well with fish or poultry, and is often added to dishes that use beans and cereals. To spice up pea soups or hummus (an oriental dip made from chickpea puree), add a little sumac.

Another interesting dish where sumac is needed is yogurt or kefir sauce, which traditionally accompanies meat cooked on the grill or grill.

Pork chops or lamb chops will get an unusual spiciness when seasoned with cumin sumac or ground black pepper. Sometimes, for greater appetite and taste, shish kebab or pieces of pita bread are dipped directly into a bowl of spice.

Not a single kebab, shawarma or barbecue can do without cilantro and onion rings, generously sprinkled with burgundy spice. Marinated meats and BBQ steaks are generously seasoned with sumac before frying.

The areas of application of ruby ​​spice do not end there, and sumac can be found in sausages, various fillings and minced meats, cheeses and even drinks or desserts. Fans of unusual tastes and culinary experiments confidently add sumac to light breakfasts like sandwiches.

One of the advantages of sumac is its compatibility with most seasonings, such as sesame, thyme, nutmeg, coriander, hot pepper, cumin, cloves and others.

To date, sumac is widely used in the preparation of pilaf, boiled potatoes and bean soups. Fans of smoked lard will surely enjoy the new taste of the delicacy in combination with a slice of black bread and sumac.

Where to store sumac?

Quality sumac seasoning should have a deep cherry hue.

It is advised to store this spice in a tightly closed vessel, preferably ceramic, securely hidden from sunlight.

It is believed that the deeper and “cherry” the shade of the powder, the better the sumac is made. When its expiration date expires, which is a little over a year, the characteristic shade disappears.

Contraindications

Despite all the positive qualities, sumac also has disadvantages. Due to the fact that sumac medicines increase blood clotting and actively stimulate the body to produce gastric juice, they are contraindicated in people suffering from stomach ulcers, acute forms of gastritis.

You can not use sumac and those who are at risk of blood clots in the vessels, or who have impaired carbohydrate metabolism.

Sumac has become another find for culinary specialists, and opens up endless possibilities for gastronomic experiments. An exotic seasoning from the eastern lands, it is ideal for most recipes, and also has a wide range of uses outside of cooking.

Unfortunately, fresh sumac berries can hardly be found on store shelves, but ground seasoning is sold almost everywhere.

One of the most ancient plants on our planet - sumac can boast not only dyeing and tanning properties, but also decorative. Among the dozens of species of this large, but elegant and sprawling plant with luxurious feathery leaves, a special place is occupied by the stag-horn sumac - the vinegar tree. Slow-growing, not exceeding 5 meters, it is recognized as one of the best soloists among large trees. Its main advantage is its high decorativeness from early spring to spectacular leaf fall, which is replaced by winter decorations-fruits.

Spreading miracle with luxurious leaves

Sumacs can be easily recognized at a glance. Low deciduous trees, gradually expanding so much that they seem almost bushy, attract attention with both the crown structure and luxurious foliage. Cirrus, with simple lobes, on rounded or winged petioles, with inconspicuous flowers collected in spectacular panicles and spikelets-candles of inflorescences and a bright autumn color of the crown, make sumac one of the most impressive trees.

Fluffy sumac or deer-horned (rhus typhina) we are better known under the name of the vinegar tree. This tree is considered one of the most elegant. Ceremonial, catchy beauty attracts admiring glances to sumac and makes it one of the best purely decorative candidates for family tree status. The combination of unusual feathery foliage and an extravagant crown pattern, spreading out in breadth, almost bushy, cannot but delight. Yes, and sumac retains its attractiveness all year round.

Acetic tree in garden culture rarely grows up to 4-6 m (not to mention the natural ten-meter height), most often limited to 3 meters. It grows straight, a little strictly only at a very young age, then wide shoots show themselves with might and main. The older the sumac gets, the more it grows in width, becoming more spread out, luxuriously sprawling. Surprisingly powerful, fast-growing branches require a considerable area for sumac. But the spectacle of intricately curving branches, which can only be appreciated in winter, fully compensates for the girth of the crown.

And the older the vinegar tree becomes, the more beautiful it looks. Sumac shoots are light, brownish, thick, and really resemble deer antlers in some way. The leaves are pinnate, with lobes up to 12 cm long. Each compound leaf has from 11 to 31 leaflets, while the surface of the leaf plates resembles velvet, the shape is pointed, long, the teeth are large along the edge, and the underside of the leaves is whitish. Huge feathery leaves of sumac, which form a fabulous crown in summer, seem to embrace a crimson fire in autumn, and the tree itself turns into hardly the brightest color spot in the garden except for maples. But even with the fall of the foliage, the decorative show of the stag sumac does not end: the inflorescences are replaced by the same spectacular pyramid-panicles of seedlings that do not attract birds and decorate the bushes like a luxurious garland.

This sumac blooms in June and July, joining the powerful explosion of colors at the beginning of summer. The flowers are small, but collected in pyramidal inflorescences up to 20 cm in height with a densely hairy axis, appear dense and lacy. The plant is dioecious. In the inflorescences of sumac there are red pistillate and light green staminate flowers. After flowering, spherical-shaped drupes covered with red bristles are tied, which stay in pyramids until spring.

Stag sumac has several decorative forms. The lanceolate form (laciniata) differs from the base culture only in thin, lanceolate leaf lobes with deeper teeth. The form of deer-horned sumac "Dissecta" is considered especially attractive. This is a unique woody tree whose feathery leaves, painted in a bluish-silver tone, resemble graceful fern fronds. Yes, and the fruit of this variety is very bright, carmine.

Other types of sumac

Despite the fact that more than a hundred species of sumac are found in nature, the use of these trees in landscaping as ornamental plants is significantly limited. Firstly, almost all types of sumac are woody for medium and large gardens. And secondly, there are species in the genus that are so poisonous that even accidental contact with foliage causes burns on the skin (for example, poison sumac (rhus toxicodendron, today classified as Fluffy toxicodendron (Toxicodendron pubescens). As decorative, in addition to the vinegar tree, only 2 non-toxic species are used:

• fragrant sumac (Rhus aromatica) is a creeping shrub limited to 1 m in height, individual branches of which can grow up to 3 m in length. Spectacular, catchy, slow-growing, it blooms from the age of five, offers to admire the pale openwork pyramids in the second half of June;
• sumac naked (Rhus glabra) - a species that is often confused with staghorn sumac; compact bushy tree up to 3 m in height with beautiful umbrella-shaped crown outlines, bare shoots, complex pinnate leaves, consisting of large lanceolate lobes up to 12 cm long. The entire leaf grows up to half a meter in length. Beautiful bright color, jagged edge give the leaves a special elegance, and in autumn they turn orange and carmine. The plant simultaneously produces dense panicles with red female flowers and looser panicles with whitish male flowers. Inflorescences in length reach 20 cm, very spectacular. The fruits are spherical, flattened, bristly, kept in seedlings literally all winter, ripening in September. It can bloom not only in June, but also again in early autumn.

The use of sumac in ornamental gardening

The acetic tree is one of those trees that are more suitable for the role of soloists. The beauty of sumac is spectacular, it is a textural plant with extraordinary foliage. But since they require large areas and do not like close proximity, they are best planted as large single accents or in compositions in which sumacs will be surrounded by undersized and strict companions. Excellent for strengthening slopes and soil, in places of erosion, as a large dominant in rockeries and alpine hills. Especially effective on large lawns and flat areas. Outwardly, the vinegar tree is perceived almost as a relative of palm trees, exotic, catchy, surprisingly spectacular. It is impossible to get used to his appearance. The beauty of sumac is perfectly emphasized by coniferous plants. When planting a vinegar tree, it is better to focus on autumn and winter: it is placed where the landscape is boring in the cold season, because the bright autumn outfit and beautiful patterns of branches and seedlings make sumac one of the best decorations for the winter garden.

Despite the rather large size in nature, in garden culture sumac is limited to a modest 3 meters of maximum height, it develops in breadth, and not up. The plant can be used not only in large gardens, but also as the main tree in small areas.

Cultivation of staghorn sumac

The staghorn sumac is considered to be one of the best tree species, capable of growing well in poor soils and even in polluted urban environments. This is a photophilous plant that prefers open sunny areas.

The only difficulty in choosing conditions for staghorn sumac is the plant's preference for soil composition. This tree grows well only in sandy, sandy-stony, sandy-clay soils. Sumac prefers dry and loose garden soils, does not tolerate high groundwater and waterlogging, dense soils, but can withstand moderately moist and moist drained soil types. The undoubted “plus” is that sumacs can put up with slight salinity and will settle where most classic tree species will not grow.

IshKavetz

Vinegar Tree Care

In fact, the deer-horned sumach does not need any care at all. This plant is not afraid of even severe droughts and does not require watering, heat-resistant, able to surprise with a repeated wave of flowering. There is no need to make any top dressing for this tree.

One of the key features of this species of sumac is the ban on pruning. You can admire the unique bends of the branches and the bizarre crown pattern only on mature trees, on old, untouched shoots. All pruning procedures are reduced to the removal of dry, damaged branches, that is, to sanitary measures. If you want to be successful in growing it, then the plant is best allowed to develop freely. But if the tree itself is not touched, then the root growth will have to be fought relentlessly. Sumac grows very actively, produces numerous root shoots and in this it looks like wild or old garden cherries. And if you do not remove the sprouts, then the sumac will literally flood everything around.

Sumac practically does not get sick, does not attract garden pests.

Wintering sumac

Despite the fact that deer-horned sumac freezes slightly in the middle lane, it does not need protection for the winter and grows well without any shelter. The shoots of this tree have time to become woody only by 2/3 of the length, but it quickly recovers and there are practically no traces of winter damage on the vinegar tree.

sumac breeding

Sumac is one of the rare woody species that is best propagated vegetatively. At the same time, the main disadvantage of the plant turns into a real surprise: the active release of root shoots allows you to constantly receive new plant specimens. Seedlings separated from the mother bush adapt very well to the new place.

But obtaining sumac of this species from seeds is a real challenge. Seed germination lasts only 3-4 years, while the maximum rate of 2% is rare. And the seedlings are not viable (even those plants that can be groomed, unlike those obtained from shoots, will die off in 15-20 years). Germination of sumac seeds requires a two-month stratification, germination is increased by treatment with concentrated sulfuric acid and scalding (acid treatment should last 50 minutes, and the seeds are dipped in boiling water immediately after the procedure).

In botany, the name "sumac" combines more than two hundred species of shrubs and low trees. The fruits of one of these species are used in the East as a spice, which is also called sumac.

In other languages, the name of this plant sounds like this:

• German - Gerbersumach, Färberbaum, Sizilianischer Sumach;
• English - sumac, Sicilian sumac;
• French - sumac.

Appearance

The sumac tree is a small, evergreen plant that rarely exceeds 3 meters in height. Its leaves are long, with a serrated edge. Numerous small flowers of white or light green color are collected in inflorescences, forming fluffy panicles. When the plant fades, the berries ripen, from which the spice is subsequently produced.

Kinds

In total, about 250 sumac species are described in the scientific literature, among which the most common are:

• sumac Chinese;
• tannic sumac;
• deer-horned sumac.

These varieties can grow in the southern territories of Russia.

Where does it grow?

Sumac is distributed almost all over the world, but the largest number of species of this plant grows in South African countries. Sumac can be found in the southern part of Russia, as well as in the Crimea and the Caucasus. The homeland of the sumac tree, from the fruits of which the spice is produced, is considered the Mediterranean.

spice making method

The spice is made from the fruits of the plant, which are small red berries (drupes). When the berries are ripe, they are harvested, washed and dried. Dried berries are ground into powder. Sometimes salt is added to the finished spice.

Where and how to choose?

Sumac is usually sold in the market or in shops selling oriental goods, including spices. High-quality sumac - homogeneous grinding, does not contain debris and fragments of bones. The color of the spice should be neither too bright nor too light. The "correct" sumac is ruby ​​or burgundy in color and has a faint sour fruit smell.

Characteristics

• reddish-burgundy color;
• sour, astringent taste;
• very weak, slightly sour aroma.

Nutritional value and calories

Nutritional value and calorie content in 100 grams of dry spice

You can learn more about sumac and its properties from the video.

Chemical composition

The chemical composition of sumac leaves includes B vitamins, micro and macro elements, malic, succinic, tartaric and citric acids.

Beneficial features

• has an anti-inflammatory effect;
• fights fungal infections;
• is a valuable source of vitamin C, omega-3 fatty acids and tannins;
• has an antioxidant effect;
• produces an antimicrobial effect;
• is a diuretic;
• regulates bowel activity.

Harm

• In large doses, this spice increases blood clotting.
• Since sumac contains a large amount of acids, it should not be consumed by people suffering from gastric diseases.

Application

In cooking

• as part of various dishes, sumac can replace lemon juice or salt;
• in the Caucasus, sumac is added to the barbecue marinade;
• with the help of sumac, you can give dishes a red or pink tint;
• sumac sets off the taste of meat, poultry and fish;
• this spice goes well with legumes and cereals;
• sumac is used to make spicy salad dressings;
• with the addition of sumac in the East, canned food and marinades are prepared;
• in some countries, sumac is used in the production of sausages.

Carefully process 1 kg of lamb - rinse and remove films and veins. Cut the meat into cubes. Take 200 g of fat tail fat, cut off the skin from it and cut into slices. Prepare spices: mix 1 tsp. salt, 1 tsp zira and 1 tbsp. coriander. Grate the meat with spices and leave for 60 minutes in a cool place. When the lamb is marinated, string the pieces of meat on skewers, alternating them with the fat tail. Cook skewers on coals until a brown crust forms. Serve shish kebab with seasoning of onion rings, mashed with 1 tbsp. sumac.

Take a few medium-sized tomatoes (it is better to choose bunch tomatoes that are sold on a branch), cut off the tops from them, sprinkle with salt and pepper and leave to languish in the oven, heated to a temperature of 100 degrees for 30 minutes. Prepare the marinade: mix 1 tbsp. wine vinegar, 1 tsp. sugar and 1 tsp. sumac. In the resulting mixture, soak the red onion, cut into rings. Cut the baked tomatoes in half, add 200 grams of sour cream and pickled onions to them. Rinse a bunch of lettuce leaves of different varieties, dry and put on the bottom of the dish. Put the tomatoes in sour cream and onion sauce on top of the salad.

In medicine

Sumac can be used as an aid in the treatment and prevention of certain diseases, for example:

• intestinal disorders;
• diarrhea;
• intestinal colic;
• cystitis;
• burns;
• fever;
• beriberi;
• inflammation of the liver;
• hypoglycemia;
• high blood cholesterol;
• diabetes;
• obesity;
• arthritis;
• bronchitis;
• colds;
• diseases of the cardiovascular system;
• stroke.

cultivation

In the conditions of central Russia, it is quite difficult to grow a sumac tree, since this plant needs a lot of light and heat. But if your personal plot is located in the southern latitudes, you can try to decorate it with this tree, which is still exotic for our country.

• For planting, it is better to buy two- or three-year-old seedlings.
• The distance between seedlings should not be less than 2 meters.
• When planting, the roots should be deepened by about 4 cm.
• Immediately after planting the plant, the soil should be well moistened and covered with a layer of peat.
• The plant does not need abundant watering.
• Periodically feed the soil with mineral fertilizer.
• For the winter, sumac bushes should be carefully covered with dense material.
• The plant can withstand short frosts. Frozen branches just need to be cut.

• The name of this spice comes from the ancient Aramaic word, which translates as "red".
• For ancient artists, sumac powder diluted in water served as red paint.

Another name for fluffy sumac is vinegar tree. Gardeners love it for a number of undeniable advantages:

• unpretentiousness in care;
• the possibility of planting on those soils on which others simply will not take root;
• beautiful appearance.

Wood is also used as a raw material in industry. For example, sumac tannins are used in pharmaceuticals, which have an antibacterial and healing effect. The roots and leaves of this tree are raw materials for the manufacture of dye for silk, the fruits - for wax, which is needed for the production of varnish. And in cooking, he also found application. Indians very often use fruit extract as a seasoning for their gourmet dishes.

Sumac is a tree (the price is quite acceptable), which, in addition to North America, is also found in some regions of the Caucasus and Crimea, in particular, in mountainous areas.

The taste of the berries of this tree is sour. Because of this, they are often used as a seasoning for marinating meat for barbecue. But you need to be extremely careful, because some species of this plant are famous for their toxicity.

Advantages and disadvantages

The number of advantages undoubtedly exceeds the number of its shortcomings, which is why the deer-horned sumac is so popular in modern garden plots. The benefits have been discussed above. The disadvantages include the following:

1. Low frost resistance. This is due to the fact that the homeland of sumac is the east of North America, where it most often grows in open sunny areas. However, in some cases, this feature can be considered a virtue, because if there are frostbitten branches, you certainly will not forget to prune in the spring. And this will cause a magnificent crown shape.
2. It is very difficult to grow sumac. The tree, however, is characterized by the ability to regenerate from root shoots. The root system of the tree grows quite actively, which is often used to strengthen the soil on the slopes. However, if you are planting it in your garden, root growth must be controlled.

There will be no problems with reproduction, and with a strong desire, the garden can be completely “populated” with the offspring of the vinegar tree.

Features of the appearance of sumac

The tree came to us from North America, where it is found on stony and dry soils in the mountains. It has a very attractive appearance.

The shape of the crown - umbrella-shaped gives a special decorative look to sumac. The foliage of a healthy tree is large and dense, as well as feathery. The color of the leaves is especially beautiful in autumn. It is during this period that it changes from ordinary green to bright red-pink.

Young shoots also have their own specifics. They are covered with reddish pubescence, and somewhere the surface of sumac leaves resembles velvet. The tree also blooms in a very original way. The flowers are small, located at the ends of the branches, forming panicles in the form of pyramids (about 20 cm long).

At the end of summer, sumac begins to bear fruit. And it is truly a spectacle, because the plant is covered with carmine-red tassels, which are also covered with down. The color of the fluff is bright red. These fruits will continue to decorate the tree until spring, and this is really amazing. It is thanks to them that sumac breeds.

The tree cannot be called tall, in our latitudes it rarely reaches three meters. This is due to the peculiarities of the root system, which contributes to the bushy development of the plant.

Landing Rules

For planting, as a rule, they take a seedling that has reached the age of three years. It is best to carry out this procedure in the spring, because it is in this case that the sumac will take root perfectly.

The landing site must first be carefully prepared. A special soil mixture is kneaded, which includes:

• leaf land;
• coarse sand;
• compost.

The ratio of components is as follows: 1:2:1.

After the seedling is finally planted, it needs abundant watering. This must be done over the next three days.

In addition, it is necessary to think in advance about mulching the earth, because the roots of the tree are located close to the surface of the soil, which means that there is a risk of damage to them during loosening. For mulching, you can take wood chips or sawdust, the layer thickness of which is about 5 cm.

Sumac is a dioecious plant, so you need to choose both a female and a male for planting.

Irrigation organization

Sumac is a tree, the care of which has no special specifics. As for watering, it should be moderate. Young plants need watering only in dry and hot weather. Sumac is characterized by the ability to withstand short-term drought without additional watering, so you do not need to worry about it during the holidays.

Feeding rules

Mineral top dressing will help to increase the number of flowers, and hence the fruits. The number of these procedures should not be more than once a year, otherwise the plant can only be harmed. In addition, you need to choose the right site for landing. It is best if it is acidic or saline soils. In some cases, it is the application of fertilizers that leads to a similar result. However, this is not of great importance for the successful cultivation of sumac.

Other rules of care

In addition to watering, the tree needs to provide optimal lighting. It is better to plant sumac in well-lit areas, he loves it. However, if this is not possible, slightly shaded places will not be an obstacle to getting a beautiful and healthy tree.

You can facilitate care if you carefully choose agricultural technology before planting a plant, because some types of this tree can be poisonous. Just like other plants, sumac is susceptible to disease and pest attacks, which can prevent other trees in the garden from developing normally. Therefore, when the first signs are found, the vinegar tree should be treated immediately.

Transplantation should be carried out only when the plant is still young, however, even at this age there is no particular need for this. In addition, it is worth considering the time of year. The best time to transplant is spring. In autumn, young shoots can simply freeze. However, in this case, you can use some trick: sumac is characterized by the ability to recover from their buds, which are located on the lower and middle shoots.

As a preparation for wintering, mulching is carried out, and in this case it is impossible to spare raw materials.

Proper pruning

The purpose of pruning may be the formation of the correct crown or any other at your discretion. This will allow you to create whole compositions in the garden, there are no restrictions on the forms.

In addition, every year in May it is required to remove dried and frozen branches. If you do this regularly, you will end up with a lush and large shrub.

If you follow all the rules of care, then in the fourth or fifth year your sumac will bloom.

The only drawback of this plant is its short lifespan. Sumac dies after 20 years of life, but this does not become an obstacle to its cultivation.

Compositions with vinegar tree

Sumacs are ornamental trees whose species require appropriate neighbors. Since its appearance is unusual for the middle band, this uniqueness must be emphasized. Varietal coniferous plants, which are characterized by a horizontal crown or blue needles, will help in this. This neighborhood will create the contrast necessary for the attractiveness of the appearance of the garden.

In addition, staghorn sumac goes well with many perennials that are part of mixed groups. When creating such compositions, you need to focus on the brightness of colors in the fall.

Sumac is a tree (reproduction is possible both by seeds and vegetative-root offspring), which will become indispensable if you want to create a Japanese or rocky garden.

This spectacular tree will become a real decoration of your garden. Deer-horned sumac is a variety of one of the most ancient plants on Earth. Because of its sour fruits, it is also called vinegar tree and vinegar. The plant is highly decorative from spring to late autumn. It also pleases the eye in winter with bright elegant fruits.

Plant features

This plant is native to northeastern America and southeastern Canada. There it grows up to eight meters. The height of the deer-horned sumac in the Moscow region does not exceed three meters. Staghorn sumac, which is also called fluffy sumac, is a low deciduous tree, the crown of which grows strongly in width. The thick shoots of the plant really resemble deer pandas. It has feathery, pointed leaves with serrated edges. Their length reaches eleven centimeters. From the inside, the leaves are painted white. On the branches they are collected in groups of up to thirty leaves.

Deer-horned sumac, or vinegar tree, is a dioecious plant. It blooms in June and July, forming pyramidal inflorescences up to 15 cm high and 5 cm in diameter. They have red pistillate and lettuce staminate flowers. After flowering, spherical drupes are formed, covered with bristles.

In autumn, the leaves turn red and the tree looks very impressive due to the bright color of the foliage. When the leaves fall, pyramidal fruits remain on the sumac. They taste very sour, and birds do not peck at them. They can remain on the plant until spring.

Vinegar only grows in height for the first four years. Then its crown begins to grow in width, and the plant sometimes becomes like a shrub. A sprawling tree becomes more beautiful over the years.

The plant has other decorative forms. So, the lanceolate variety has thin leaves with deep teeth. The Dissect variety looks very decorative - it has bright, carmine-colored fruits, and the leaves are painted in a silvery tone and look like fern fronds.

The use of fluffy sumac, or deer-horned

Acetic tree has found application in industry. From the roots and leaves of the plant, silk dyes are made, the fruits are used to produce varnish. Tannins are also extracted from it, which have an antibacterial and healing effect. They are used in pharmaceuticals.

Sumac berries have a sour taste, which is why the tree got the name vinegar. Therefore, in some regions of the Caucasus and Crimea, they are used as a seasoning for barbecue. But when using fruits, care must be taken, as in some species they are very poisonous.

Olive tree: plant description and reproduction at home

A well-known spice from the fruit of the vinegar tree. Its use in folk medicine and cooking is very wide, since sumac is a strong antioxidant. It contains essential oils, tannins and acids. The leaves have a wound healing effect.

The plant is used for the following diseases:

• a cold;
• gout;
• rheumatism;
• poisoning;
• oncological diseases;
• diabetes

It is also used as a tonic for severe fatigue.

Sumac fruits are contraindicated in:

• ulcer and gastritis;
• thrombosis and bleeding disorders;
• disturbed carbon metabolism.

Sumac fruit is often used in oriental cuisine. They have a pleasant sour, slightly astringent taste. Sumac - natural preservative to keep food fresh.

Sumac fruits retain their properties throughout the year. They should be stored in a closed container in a dark place. Quality spice has a bright color. If it becomes dull, then it is overdue.

Sumac should be added carefully to dishes. If you put too much of it, then the food becomes too sour.

wintering plants

The natural habitat of the sumac is warm countries, and it does not tolerate our winters well. However, even frozen plants recover quickly. New branches grow in place of old branches, and the tree becomes more branchy and beautiful. It doesn't even need pruning.

If the winter is snowy, then sumac endures frosts down to -30 C. Snow protects the plant from wind and freezing of the roots. The depth of snow cover in frosty winters should not be less than half a meter. Snow should cover not only the crown of the plant, but also the entire space around it. In order for the plant to winter better, sprinkle the tree trunks with leaves in the fall. Additionally, you can cover it with peat or hay.

Stag sumac looks good in combination with conifers, especially with blue needles or a horizontal crown. In autumn, its bright coloring is perfectly combined with perennials. Acetic tree in landscape design is used as the main element in rocky areas. It looks good in Japanese style parks.

Vinegar is unpretentious. It is planted near fences and used as a hedge element. Plantings fix ravines well. The acetic tree is used for the survival of weeds - it grows quickly and displaces them from the garden. The disadvantage is that it can also capture useful plants, so its growth must be constantly monitored. The life span of the vinegar is about twenty years, after which the tree dies. But it can be replaced with a new one, which is grown from root shoots.

Chinese date unabi: planting rules and plant care

In order to be guaranteed to get good seedlings of deer-horned sumac - vinegar tree, it is better to buy them in horticultural farms. Before buying, carefully inspect the tree. He must have resilient, developed leaves and healthy roots. The shape of sumac should be symmetrical. If it has a crooked trunk, then the plant has been pruned.

A tree with a damaged root quickly dies. Choose a seedling with a clod of earth, then you will know that the rhizome is not damaged. A quality plant has fresh leaves without dried tips. It should not have cobwebs or mold, as this is a sign of disease or insect infestation.

The roots of seedlings should not be rotten or spotty. A healthy tree has strong roots well buried in the ground. If the tree has too bright leaf color or too large flowers, this means that it has been overfed with fertilizers. The plant will get sick and you can lose sumac quickly.

Fluffy sumac loves the light. In the sun, it grows faster and develops better. Seedlings should not be planted near a house or barn. Choose a place for them somewhere in the middle of the site and do not enclose it with anything. A good landing site will facilitate the care of the plant - the shoots of overgrown sumac are easier to remove from an open area. The tree can get sick from drafts, so it is better to choose a place protected from the wind for it.

Vinegar prefers loose and dry soils. It can be grown on sandy, clayey-sandy and rocky-sandy soils. The tree does not tolerate wet or swampy land, as well as close groundwater. But it grows well on saline soils and on limestones. On the slopes of ravines and embankments, strong roots hold the sumac tree well.

Planting a plant is easy. The tree is planted in spring or autumn. Young plants should be about two years old. In autumn, the tree is planted in a container to be transferred to the main planting site in the spring. In order to bear fruit, there must be a male and a female tree on the site.

An earthen ball should enter the hole for the seedling. Add a shovel of compost to it. The roots of the plant are straightened and placed in the ground so that the earthen lump is on a par with the surface of the soil. The pit is covered with earth and the plant is watered.

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Trees are planted at a distance of not about 2.5 m. During planting, you need to dig in slate, boards or sheets of metal that will limit the growth of roots. This will prevent the vinegar from growing throughout the territory. After planting for three days, you need to water the sumac abundantly and sprinkle with mulch. The layer of mulch should be more than five centimeters.

Vinegar care is easy. Young plants in dry weather should be watered abundantly, adults do not need to be watered at all. First, the soil is fertilized with nitroammophoska - 30 grams per square meter. In the spring, you also need to cut off frozen or dry parts of the plant. If you don't want the sumac to grow upwards, you need to prune the branches - sumac looks more impressive with a wide crown. During pruning, the plant secretes a thick juice, which later hardens and turns black.

Pests do not infect trees, but sumac is highly susceptible to fungal attack. The most common of them - powdery mildew and drying of shoots. Fungal spores can be airborne or in the ground and infect the tree.

Powdery mildew first forms a cobweb on the leaves of plants, which then turns into a plaque. In the future, it spreads throughout the tree. If the disease is not treated, the sumac may die.

Powdery mildew usually affects the plant in warm, humid weather. Excess nitrogen in the soil contributes to its spread. To prevent the disease, you need to remove weeds around the plant and loosen the soil around it. Trees should not be planted close to each other. Diseased shoots should be removed immediately.

For the treatment of vinegar in the early stages of the disease, you can use folk remedies. If the disease has captured the entire tree, then you need to use chemicals.

Drying of the shoots and branches of the plant can begin if the bark is damaged. It begins to crack, then the branches and shoots dry up. On dead branches, myceliums of black or brown color are formed. If you notice signs of this disease, then you need to start treating the bark and branches. Sick branches are cut and burned. Chemical agents are also used to treat the disease.

Sumac deer-horned is a spectacular and unpretentious tree. With proper care, it will delight you with its beauty and decorativeness all year round.