What is a vinegar tree. Acetic tree (sumac) is a spectacular plant for your garden. Where and how to choose

Sumac or vinegar tree is a shrub belonging to the Sumac family. There are about 250 types of vinegar tree, but only 3 species are used in cooking, medicine and pharmaceuticals: Chinese, tanning and deer-horned sumac. It grows in the Middle East, the Caucasus and Asia. Sumac berries are burgundy in color with a sour taste.

The chemical composition and beneficial properties of the fruits of the sumac tree

They include the following substances:

• Tannins.
• Organic acids: malic, tartaric.
• Fatty acids: myristic, oleic, linoleic.
• Minerals: K, Mg, Zn, Na, Ca, P, Fe, Cu, Mn.
• Vitamins: C, group B.
• Essential amino acids.
• Tannin.
• Flavonoids.
• Essential oils.

Tannins have an antibacterial effect, relieve inflammation, promote the removal of toxic substances, toxins and salts of heavy metals.

Malic acid improves metabolism, removes excess fluid from the body, enhances intestinal motility.

Tartaric acid improves vascular elasticity, speeds up metabolism.

Fatty acids inhibit the growth and development of pathogenic bacteria, viruses, strains, increase the body's defenses, remove free radicals from cells, strengthen the heart and blood vessels, and improve skin elasticity.

The berries contain 8 essential amino acids.

Leucine slows down cell aging, is involved in protein metabolism, takes part in the formation of hemoglobin.

Lysine prevents the formation of cholesterol plaques, increases the absorption of calcium.

Valine maintains normal blood sugar levels, removes toxins from the body.

B vitamins support the normal functioning of the nervous system, improve cerebral circulation, lower cholesterol levels, and accelerate the healing of damaged tissues.

Vitamin C increases the body's defenses, speeds up the recovery process after infectious and viral diseases.

Fruits have such useful properties:

1. Slow down cell aging.
2. They remove free radicals, salts of heavy metals, toxins, toxins and poisons from cells.
3. Relieve inflammation.
4. Suppress the development of pathogenic bacteria, viruses, fungi.
5. Reduce cholesterol levels.
6. Remove excess fluid from the body.
7. Prevent the formation of a malignant tumor.
8. Increase lactation.
9. They have an astringent effect.
10. Normalize the intestinal microflora.
11. Accelerate the healing of wounds, abrasions, burns.
12. They have anthelmintic properties.

Indications and contraindications for use

Vinegar berries are used to treat and prevent the following diseases and pathologies:

• Diarrhea.
• SARS, acute respiratory infections, bronchitis.
• Wounds, abrasions, bruises, burns.
• Liver disorders.
• Digestive disorder.
• Dysbacteriosis.
• Arthrosis, arthritis.
• Diabetes.
• Gynecological diseases.
• Alzheimer's disease.
• Helminthiasis.
• Oncological diseases.
• Avitaminosis.
• Intestinal colic.
• Tonsillitis, pharyngitis.
• Stomatitis.

On the basis of juice obtained from berries, a huge number of drugs are produced for colds, sore throats, tonsillitis, bronchitis. The tannins, organic acids and vitamins contained in the juice relieve inflammation and have an antiseptic effect.

Freshly squeezed juice is used to treat burns, it accelerates healing, prevents the development of inflammation.

The tannins that make up the berries have an astringent effect, so it is recommended to use it for diarrhea, poisoning and indigestion.

Fruits normalize the menstrual cycle, increase lactation.

Based on the berries, sumac seasoning is prepared, which is widely used in cooking.

However, there are a number of contraindications for the use of berry juice:

• Thrombosis.
• Acute gastritis.
• Gastric ulcer.

Application for helminthic invasion

The fruit of the vinegar tree they are very rare in fresh form, therefore, sumac seasoning, which is produced on the basis of these fruits, can be used to treat helminthiasis.

For prevention, seasoning can be added to dishes instead of lemon or a preservative. Due to its sour taste, it goes well with meat, fish, it can be added to vegetable salads and cereals.

How sumac is used in landscape design

Useful properties and contraindications to the use of sumac fruits

How sumac is used in cooking

• The plant is unpretentious in the choice of soil, but the ideal substrate for it is: garden soil mixed with sand and humus.
• Sumac loves light, so you should choose the most illuminated area for him.
• The ideal age for planting sumac in open ground is two years, before that it should be grown in a planting container.
• Sumac can be planted outdoors in spring or autumn.
• Two plants should be planted in one hole, since sumac is considered a dioecious plant.
• When planting, the roots must be well straightened, then dug in with earth and watered.
• The distance between plants should not be less than two meters.
• You can dig limiters into the ground that will restrain the rapidly developing root system.
• After planting, mulching with peat or sawdust will be useful.

Sumac begins to bloom from the fourth or fifth year of life. Sumac tolerates heat well, an adult tree requires watering only during a drought period. Young plants require more frequent watering and fertilizing with mineral fertilizers.

Sumac is a southern plant and does not tolerate winter frosts.

It is important to ensure that the tree does not suffer from frostbite and does not break under the weight of snow. If the sumac is nevertheless subjected to frostbite, then in the spring it is necessary to cut off the affected branches.

Sumac is propagated by seeds and root division. Propagation by seeds is a rather complicated process, since the germination of this method is very low, and rooting is weak. In order to prepare the seeds for planting, they should be soaked for an hour in sulfuric acid. During the soaking process, the shell is broken. Seeds germinate, as a rule, a month after planting.

How sumac is used in landscape design

Sumac is often used in landscaping because of its low maintenance requirements. The most common decisions in which they prefer to plant this plant:

• Gardens that do not require special care (sumac is able to grow on its own and in a very short time).
• Fixing uneven areas (slopes and ravines).
• On lawns, to destroy various weed plants (sumach has an aggressive and actively developing root system that absorbs nearby plants).
• As a hedge or along a fence.
• In compositions that imply a contrast of colors (after all, sumac leaves turn crimson in autumn).

The only difficulty in growing sumac is the constant struggle with numerous growths, because sumac can fill any space, even which is not intended for it.

Useful properties and contraindications to the use of sumac fruits

Spice from sumac fruits is valued both in cooking and in folk medicine:

• Sumac is an antioxidant, as it contains oils, acids and tannins.
• Sumac leaves have anti-inflammatory and wound-healing effects.

Sumac is used for:

• Colds
• Rheumatism
• Gout
• Dysentery and various poisonings
• Neoplasms
• Cleansing the body of toxins
• Gastrointestinal disorders
• diabetes;
• Fatigue

However, even with its many advantages, sumac also has contraindications:

• Sumac should not be consumed in the presence of ulcers and acute gastritis.
• Also, it can not be used for thrombosis and problems with blood clotting.
• You should be very careful in the use of sumac with impaired carbohydrate metabolism.

How sumac is used in cooking

The sumac spice has a spicy, sour-astringent taste. It is considered a very valuable component in cooking, as it is a natural preservative and helps to keep food fresh for a longer period. Sumac is often used in oriental cuisine.

In what dishes is it customary to use sumac:

• Most often, the spice is added when cooking kebabs and barbecues. The combination of sumac with lamb is especially good. It softens the meat fibers, making the dish soft and tender.
• Sumac is also added when cooking fish. However, it is important to consider that the bright ruby ​​​​color of the spice can color the rest of the dish.
• Sumac is often added to bean and rice dishes. It is very popular to use in the preparation of pilaf.
• Pickled onion with the addition of sumac acquires an original color and taste.
• To add sourness to pastries, this spice is also often resorted to.
• When preparing drinks, sumac can be used as a substitute for citric acid.
• Sumac goes well with other seasonings, especially sesame seeds.

In order to determine the quality of a spice, just look at its color. It should not be dull, as this indicates an expired product. The shelf life of sumac, as a rule, does not exceed a year. At the same time, it should be stored in a tightly closed container, away from sunlight. If you overdo it and add too much spice, the dish will be spoiled, acquiring a sour taste. No wonder sumac is called the vinegar tree, there is so much acid in its fruits that it is quite capable of replacing vinegar and lemon juice.

More information can be found in the video:

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.

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 an excerpt from the program "1000 and one spice of Scheherazade"

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.

• 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.

Lamb shish kebab

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.

Roasted tomato salad

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.

Tanning sumac (Rhus coriaria L.)

Synonym: leather sumac, dyeing sumac.

Shrub or small low-branched tree 1-3 meters high with alternate rough-drooped odd-pinnate leaves, small flowers collected in panicle inflorescences. The plant has astringent, anti-inflammatory, wound healing, anti-burn properties and is a valuable source of tannins.

In medicine

Tanning sumac is a medicinal plant raw material, an industrial source for the production of pharmaceutical substances. From its young shoots, branches and leaves, collected before the formation of fruits, tannins are released, as well as gallic acid, medical and technical tannin.

Tannin sumac leaves are an industrial raw material for the production of tannin and preparations that contain it. Such drugs are used to treat inflammatory processes in the oral cavity and nasopharynx by rinsing with a 2% aqueous or water-glycerin solution, ulcers, wounds and burns by lubricating with 3-10% solutions and ointments. The use of tannin orally in the form of powders and tablets can be used as an effective detoxification agent for poisoning with salts of heavy metals and alkaloids.

There is evidence that the seeds of the sumac plant contain a complex of substances that have a beneficial effect on the absorption of carbohydrates by the body. The liquid extract and tincture of the fruit are recommended for mild diabetes.

On the basis of useful substances obtained from the leaves of tannic sumac, a number of medicines are produced:

Medical tannin (substance), powder. Astringent, anti-inflammatory agent.

It is used for inflammation of the oral cavity and gums, pharynx, nasopharynx (1-2% aqueous solution for rinsing 3-5 times a day); with cracks, ulcers, bedsores and burns (3%, 5%, 10% solutions or ointments); in case of poisoning (0.5% solution for gastric lavage).

Neo-Anuzol, antihemorrhoidal suppositories (component - tannin).

Candles have astringent, antiseptic, anti-inflammatory, antispasmodic, drying properties, and also have a local anesthetic effect.

Novikov's liquid, for external use (component - tannin).

4% alcohol solution of tannin. An antiseptic used to treat minor wounds, cracks and other skin lesions. Forms an elastic film on the skin, preventing further infection and damage.

Tanalbin (substance), powder. Astringent.

It is split only in the intestines, therefore it is used as an antidiarrheal agent for intestinal diseases, including dysentery etiology. Used as an aid.

Tansal, tablets (component - tanalbin). Astringent, disinfectant.

A combined drug that has an anti-inflammatory, antiseptic, astringent, detoxifying and complexing effect. It has an effective effect in inflammatory bowel diseases, accompanied by digestive disorders, diarrhea.

Flacumin, tablets 0.02 g (sum of flavonol aglycones). Choleretic, antispasmodic.

An effective remedy for the complex treatment of biliary dyskinesia. Relieves spasms of the biliary tract and promotes the outflow of bile from the gallbladder.

Contraindications and side effects

Sumac tannin is a poisonous plant and has a number of contraindications, so it must be used very carefully. Upon contact with freshly picked sumac leaves, dermatitis may appear, accompanied by a general reaction of the body in the form of fever and fever. During pregnancy and lactation, as well as in childhood, the use of tannic sumac and preparations from it is permissible strictly after consulting a doctor.

In cooking

Dried and powdered or pickled sour unripe fruits of tannic sumac and their peel are used as a spicy seasoning for meat and fish dishes. Sumac seasoning has beneficial properties for the digestive system, therefore it is especially popular in the countries of Central Asia, the Middle and Far East, as well as in other countries where, due to the high average annual temperature, cases of dysentery and eating disorders are not uncommon. You can also use sumac as the main active ingredient in meat marinade.

In other areas

In landscape design, sumac is used both for decorative purposes and for strengthening and afforestation of steep slopes with rocky soil. The anti-erosion properties of sumac are often used in landscape design.

The rich color of crushed fruits is used for dyeing fabrics and leather goods. Sumac leaves are added to tobacco to give it a pleasant smell.

Classification

Tannic sumac (lat. Rhus coriaria L.) is a small tree or shrub belonging to the species of the genus Sumac (lat. Rhus) of the Sumac family, or Anacardiaceae (lat. Anacardiaceae).

Botanical description

Sumac tannin is a relatively unbranched and small tree or more often a shrub from 1 to 3 meters in height. The bark has an oblong-wrinkled appearance, on annual shoots it is smoother and gray-brown, on perennial branches it is wrinkled and brown.

The leaves are large, 15-18 cm long, pinnately compound, alternate, with a winged, rough-fluffy petiole in the upper part. Each leaf has 9 to 17 leaflets. The leaves are rough-fluffy, sessile, oblong-ovate or lanceolate, large crenate-serrate, 3-5 cm long and 2-3 cm wide, rounded or broadly wedge-shaped at the base, and pointed at the apex.

Flowers are greenish-white, collected in apical oblong-conical panicles, sometimes partially in small axillary panicles, almost sessile, unisexual, staminate and pistillate in different panicles. Staminate flowers are collected in longer and rarer panicles up to 25 cm long. They have 5 sepals, they are greenish, round-ovate, densely hairy and ciliated on the outside. They have 5 whitish, ovoid petals. Pistillate flowers are collected in smaller dense panicles that are up to 15 cm long, in detail they differ little from male flowers, except for the presence of a developed ovary and three stigmas with five rudimentary small stamens. Sumac blooms in June-July.

The fruits of tannic sumac are spherical or kidney-shaped small one-seeded drupes of a reddish-brown color due to dense glandular pubescence. Ripening occurs in September-October.

Spreading

Tanning sumac grows on dry limestone rocky slopes, in the lower and middle belts of mountains and on rocks. Also, the plant is found in rare forests and on the edges.

The natural habitat of tanning sumac is Southern Europe, including France; North Africa (Canaries, Algeria, Madeira, Tenerife); Central and Western Asia (Western Pamir-Alay and Kopedag). Individual specimens are found in the Crimea and the Caucasus.

Encyclopedia

Latin name

About spice

Dry fruits of a perennial shrub from the sumach family. The second name is vinegar tree. The fact is that the leaves of this tree are full of tannins - tannins, which are sometimes called tannic acid.

Taste and aroma

Top Quality Guarantee

The main indicator of the quality of powdered sumac is its color. The richer it is, the better the spice.

Historical facts

Used as a spice by the ancient Romans, sumac was used for the same purpose that we now use vinegar and lemon juice for.

Application in cooking

Sumac is used in Turkish cuisine for dressing salads, in the Caucasus - for marinating barbecue. Sumac adds a sour taste to dishes and is often used in place of lemon. Sumac is widely used in Central Asian cuisine, practically replacing lemon, besides giving dishes a pink (more cherry-red) color.

Sumac is used in fish and poultry dishes, in marinades, salads, kebabs, legume dishes. In Turkey and Iran, rice is more abundantly sprinkled with ground sumac.

In Lebanon, Syria and Egypt, a very thick decoction of sumac berries is added to meat and vegetable dishes. Yogurt sauce with sumac is served with kebabs. They season salads and gourmet desserts.

Application in medicine

An infusion of sumac treats serious indigestion up to dysentery. In addition, it perfectly helps to relieve an attack of cystitis. In this case, the infusion should not be too strong (at the rate of 1/2 tsp per 1 cup of boiling water, leave for 10 minutes), but it should be drunk in large quantities.

Sumac - useful properties and uses of an amazing oriental spice

A very interesting article about what sumac spice is, how to use it correctly, recipes with the addition of spices, methods of application, video recipes.

Spice sumac - useful properties and uses

From this article you will learn:

Sumac (or sumac) is a very popular spice in the countries of the East. It has a burgundy hue and a sour, slightly astringent taste.

Her aroma is not particularly pronounced.

Sumac spice is especially popular in Muslim and Jewish cuisines.

Due to the fact that this spice has a sour taste, it is often used as a lemon.

And thanks to its dark red color - as a dye in meat, fish and vegetable dishes.

Sumac - (lat. Rhus) - a genus that unites about 250 species of shrubs and small trees of the Sumach family (lat. Anacardiaceae).

Description of the sumac plant and what do I make the seasoning from?

Sumac spice is made from ground red berries, which are harvested from a small shrub, often referred to as the "vinegar tree" for its peculiar properties.

sumac plant photo

These berries usually ripen by the end of September.

More than 250 sumac species are known. Most of them grow in the Caucasus, the Middle East, Central and Central Asia, as well as the Mediterranean.

But only a few types can be eaten. The rest of the berries are considered poisonous. And so much so that even the leaves of this shrub can burn the skin.

Useful properties of spice sumac

Sumac is a very useful spice that is highly valued in cooking, but not only for its rich ruby ​​color and sour taste.

This seasoning has one very valuable property.

Its most important feature is the ability to keep the suitability and freshness of dishes for a long time in hot weather, which is especially valuable in countries with a hot climate.

• It is very saturated with various oils and acids, therefore it is considered a good antioxidant. Therefore, it is indispensable for medical purposes.
• Substances contained in sumac leaves have hemostatic properties, anti-inflammatory and diuretic effects.
• In folk medicine, there are a lot of recipes using this spice to treat diarrhea, rheumatism, gout, paralysis, and even the common cold.
• If you drink ground sumac diluted in water, you can avoid such formidable diseases as scurvy, tumors and dysentery.
• It helps to quickly cleanse the body of toxins and toxins, improves the functioning of the digestive system, and helps with diabetes.
• With the problem of inflammation of the throat or mouth, it is advised to drink a hot infusion of fresh berries.
• And from the dried bark and leaves of this shrub, medicinal ointments are prepared against burns and all kinds of ulcers.
• Sumac is perfect for low energy and fatigue.
• Often this spice is added to tobacco blends.
• In case of poisoning with salts of heavy metals, sumac has established itself as an excellent detoxifying agent and is recommended by doctors.

How to use and where to add sumac?

Sumac is very versatile and has found its way into several areas.

In cooking, it is used both in the usual preparation of food and in canning for the future.

• In Iran and Turkey, rice dishes are sprinkled with ground sumac; in Egypt, Lebanon and Syria, these berries are brewed and vegetable and meat dishes are seasoned with the resulting infusion.
• It has been noticed that the addition of this spice to meat dishes almost completely removes unpleasant sensations in the stomach.
• This seasoning is usually used in the preparation of vegetable, meat, fish dishes, as well as in various salads, marinades. Sumac goes well with poultry dishes, legumes and dishes from various cereals.
• Oriental dish hummus (chickpea puree) is not complete without the addition of this spice.

Another very original dish where sumac is used is a sauce made from kefir or natural yogurt, which is served with meat cooked on a grill or grill.

• Pork chops will get a piquant taste and spiciness if you flavor them with sumac, cumin and ground black pepper.
• Often just a mixture of ground sumac and water is made, and pieces of kebab or pita bread are dipped into this bowl.
• And shawarma, kebab and shish kebab cannot do without cilantro, onion and this burgundy spice!
• Sprinkle marinated BBQ or grilled steaks with this spice before grilling.
• Sumac is also widely used in the industrial production of sausages, pates, fillings and minced meats, cheeses, drinks and desserts.
• All lovers of unusual and original flavors add sumac to their sandwiches. To do this, just generously sprinkle it on top.
• Use this seasoning in the preparation of pilaf, rice, bean soup and boiled potatoes.
• All lovers of smoked lard will surely enjoy the new taste of their favorite delicacy, if it is put on a slice of black bread and sprinkled with sumac on top.

Video about sumac and its beneficial properties

Be sure to watch this useful video about sumac and you will learn even more interesting things about this oriental spice.

What goes with spice sumac?

Its wonderful property is that it goes well with such spices as sesame, nutmeg, thyme, coriander, hot pepper, cumin, cloves and others.

How to check the quality of a spice?

If the sumac seasoning is of high quality, then it will have a deep cherry hue.

If the color is not so saturated, then the seasoning is approaching the end of its shelf life.

Sumac spice - How to store?

It is necessary to store this spice in a tightly closed container, preferably made of ceramics, out of direct sunlight.

Chef's Recipe - Roast Lamb with Pepper and Sumac

You will need:

• lamb - 300 gr
• sweet bell pepper - 3 pcs
• potatoes - 3 pcs
• sunflower oil - 2 tablespoons
• onion - 1 pc.
• ground black pepper to taste
• seasoning sumac - to taste.

Cooking:

1. Cut the meat into small pieces, put in a pan, add a glass of water, close the lid and cook until cooked.
2. While the meat is cooking, do other ingredients - cut the onion into cubes, and the bell pepper into strips.
3. Peel potatoes and cut into slices.
4. When the meat is ready (the liquid must be completely evaporated), it will need to be salted, peppered, add oil and onions.
5. Then fry everything, stirring occasionally meat. After that, add potatoes to the meat, salt again and fry everything together.
6. And at the very end, add a little sumac.

It turns out a very beautiful and bright dish with an interesting taste, which will warm you up and cheer you up!

Video Recipe Turkish Sauce Appetizer with Sumac

And in this video - recipe you will learn how to cook a very tasty Turkish sauce - appetizer with sumac and other ingredients.

Contraindications to the use of spices

Despite so many positive qualities, this spice should still be used with caution. She also has disadvantages.

• Sumac is contraindicated in people with stomach ulcers and acute forms of gastritis.
• You can not use it and those who have increased blood clotting and problems with thrombosis.
• Caution should be for those who have impaired carbohydrate metabolism.

Be sure to put a jar of sumac in your kitchen and you will forever become its fan and appreciate its magical taste.

Add sumac when cooking and bon appetit.

Try these authentic organic Indian spices, herbs and seasonings.

Sumac - spice or remedy for infertility in women

Sumac (Rhus spp.) - a genus of shrubs and small trees 0.5 - 12 meters high of the Sumac family, monoecious (male and female flowers on one specimen) or dioecious (female and male flowers on different specimens) plants with alternate, simple, trifoliate or pinnate leaves and rounded dogwood-red, juicy, sour stone fruits. Combines up to 250 species. Several species of the genus are used as spices. Because of the sour taste of the fruits and leaves, sumac is also called the "vinegar tree". From the leaves, bark of the stems and fruits of sumac, colorful dyes are obtained. They are also used as an additive to tobacco.

Distributed in the Caucasus, the Middle East, Central and Central Asia and the Mediterranean countries.

In Georgia, in Abkhazia, Svaneti, Racha-Lechkhumi, Imereti, Adzharia, Kartli and Kakheti, one variety of sumac, Rhus coriaria L., occurs naturally. Several non-native species are also cultivated in Georgia.

The plant is distributed at an altitude of up to 1000 meters above sea level on dry, rocky slopes and among rare shrubs. Flowering and fruiting in June-September.

Sumac is rich in biologically active substances. In the ground parts of the plant, there is an excess of organic acids: tartaric, citric, malic, ascorbic, etc., anthocyanins, tannins, flavonoids, fatty acids and volatile essential oils; beta-carotenes, vitamins B1, B2, B5, B6, B9, B12, C, E, H, PP; chemicals: potassium, calcium, magnesium, zinc, selenium, copper, iron, phosphorus and sodium. It is these substances that endow sumac fruits with high nutritional values ​​​​and unique taste properties. The content of a large number of anthocyanins gives the fruits a dark red hue.

Since ancient times, sumac has been used as a spice, medicinal and coloring plant. Dry sumac fruits were found on a ship that sank in the 11th century off the coast of Rhodes. Botanist researcher John Gerard described the plant in 1957 as an excellent addition to sauces and meat dishes, eliminating any unpleasant sensation in the stomach. Dogwood, with a sour taste, sumac fruits give dishes a pinkish hue and a special taste. In the Caucasus, in the countries of the East and the Mediterranean (in Asian, Jewish and Muslim cuisines) it is widely used as a spice, as well as instead of lemon and vinegar, both in dry, ground form, and boiled and squeezed - in the form of syrup. It is noteworthy that sumac is one of the five popular oriental spices. Pairs well with most spices. It is part of a set of oriental spices - "Zatar".

In Georgian cuisine, especially in Kartli, sumac is used instead of barberry to season meat dishes.

In the cuisines of various countries, sumac is used as a dressing for salads, rice, fish, meat dishes, rice and legume dishes. Sumac sauce with kefir or yogurt is served with skewers and grilled kebabs, kebabs and steaks, as well as salads and savory desserts.

Sumac is widely used in the production of marinades, sauces, side dishes, canned food, sausages, minced meat, cheese, drinks and desserts. It should be noted that dishes prepared with sumac can be stored for a long time even in hot climatic conditions.

In addition to cooking, sumac is widely used in medicine to treat various diseases. Organic acids and fats give the plant strong antioxidant properties. It is widely used as a means to stop bleeding, anti-inflammatory and diuretic. It cleanses the body of toxins and harmful toxins, gives tone, puts the digestive system in order, and regulates metabolism. Effective in the treatment of scurvy and dysentery, for the prevention of cardiovascular disease and stroke.

Due to the detoxifying properties of tannins contained in sumac, its use is recommended during poisoning with heavy metals and alkaloids. Alcoholic fruit extract has a hypoglycemic effect, it is also used in mild diabetes.

Traditional medicine uses sumac for bleeding, colitis, ulcers, eczema, diarrhea, rheumatism, paralysis, gout, colds, cholera, inflammation of the throat and mouth. From the dried leaves and bark of the plant, medicinal ointments are prepared against ulcers and burns.

In Georgian folk medicine, sumac is used to treat eye pain and as a remedy for infertility in women.

Acetic tree how is it used in traditional medicine?

Tanning sumac, or Leather sumac (lat. Rhus coriaria) - a small tree or shrub; species of the genus Sumach (Rhus) of the Sumach family (Anacardiaceae).

Shrub or small (2-3 m tall) tree. The trunk is covered with brown bark with longitudinal cracks. Shoots are yellowish or grayish-brown, covered with stiff hairs. The leaves are alternate, petiolate, pinnate; leaflets (9-17 of them) sessile, opposite, ovate or lanceolate, coarsely dentate, pubescent, dark green above, green below. The flowers are small, unisexual (plants are monoecious), greenish-white, 5-petalled, in terminal or axillary prolong-conical racemes. The fruit is a drupe.

In medicine, the leaves of tannic sumac are used as medicinal herbs, harvesting of plants during the beginning of flowering before the formation of fruits; completely pinnate leaves are cut off and dried in the sun or under a canopy. Leaves contain 13-25% tannins, gallic acid, flavonoids. Procurement and quality of raw materials.

In Greek, ‘rhus’ is a tanning or dyeing tree, as the Greeks call tanning sumac (Rhus coriaria), the leaves and young branches of which were used for tanning leather; possibly from the Celtic - 'rhudd' - red, because of the red fruits.

The specific name "deer-horned" tree received for the similarity of young shoots with young deer horns - antlers.

In general, sumac x (lat. Rhus) is a genus that unites about 250 species of shrubs and small trees of the sumac family (lat. Anacardiaceae)

And yet, why is sumac the vinegar tree?

The leaves of the vinegar tree serve as a medical raw material. Purified medical tannin (tannic acid) is obtained from it. , which is widely used in medicine and as an astringent, anti-inflammatory, antiseptic, hemostatic, wound healing and diuretic.

Tannin preparations - talbin (Czechoslovakia), tanalbin, tansal are not together.

This plant came to us from North America, where it lives on dry, poor soils, so growing it in our country is not difficult.

Caring for him is simple - just water from time to time and fertilize.

Its use is also specific. The composition of its leaves includes tannins, which are used in leather finishing. Perhaps this is where its name came from. In addition, its fruits and leaves are very acidic, like vinegar. Fruits are added to some drinks to give an original taste.

Its bark has a noticeable hemostatic effect, so it is used in folk medicine. All in all, this is a very useful tree. And it looks amazing with its huge feathery leaves (as in the photo of the vinegar tree (sumac)), acquiring a bright red color in autumn.

It grows in the form of a bush or a tree - depending on the care, it can reach 10.

Ripe peeled sumac fruits (100 g) are combined with boiling water (300 ml). Leave this mixture at room temperature for twenty hours, filter and get an acidic decoction, similar to vinegar. Meat is marinated in it, it is used to make sauces and added to salads. Also, the leaves and fruits of this plant are used for tanning and coloring leather.

Composition and use of sumac

Sumac fruits are rich in vitamin C and tannins. In folk medicine, sumac fruits and leaves are widely used as an antidiabetic, hemostatic, astringent and anti-inflammatory agent. To get rid of simple diarrhea and dysentery, patients are prescribed sumac three times a day. Water infusions from sumac fruits are recommended for patients with hypoacid gastritis and gastric ulcers with low acidity. You need to take two tablespoons three times a day for a quarter of an hour before meals. The duration of the course is from twelve to fifteen days. Same way.

Sumac family - Anacarsiaceae. Tree up to 8 m high; the bark is oblong-wrinkled, brown. The leaves are alternate, rough-pubescent, dark green above, gray below, pinnate, composed of nine and seventeen ovate large-tubular leaflets. Flowers unisexual, small. Sepals rounded-ovate, ciliated along the edge; petals ovate, whitish. Inflorescence - large apical panicles; staminate flowers are collected in loose panicles, pistillate - in more dense panicles. The fruit is a small, spherical or kidney-shaped one-seeded drupe. Blooms in June - July. The fruits ripen in August - October. It grows in the mountains at an altitude of 700 m above sea level. It is found in the Crimea, the Caucasus and Central Asia. Industrial blanks are possible in the Crimea. Leaves, young branches and trunk bark are rich in tannins (13-33%). The sour peel of the fruit contains a large amount of malic and tartaric acids.

Sumac is a shrub plant or slightly branched tree, a representative of the sumac family. In the wild, it is found in the southern regions of Europe, as well as in North Africa, Central and Western Asia, Madeira and the Canary Islands. It is a plant with wrinkled brown (in old trees and shrubs) or grayish-brown (in young trees and shrubs) bark. The leaves are pinnate, attached to the trunk by a pubescent petiole, with several sessile leaves that are lanceolate or ovoid in shape.

During the flowering period, observed in June-July, small flowers of a greenish-white color appear, forming an inflorescence-panicle. The fruit is a single-seeded pubescent drupe of a reddish-brown color. Fruiting occurs from August to November.

How to store sumac

Anyone who sees this plant on a rainy autumn day will not be able to pass by. In autumn, its blue-black trunk and branches are in stark contrast to the bright crimson leaves that attract the eye, and its falling leaves resemble the feathers of a magical bird. This is a vinegar tree, or stag-horned sumac (Far Eastern) Rhus typhina.

The plant looks graceful in Japanese, although sumac did not come to Russia from Japan, but from North America and Canada, where under natural conditions it tolerates winters well and grows very tall. And in the nurseries of plants in the northern regions of our country, the vinegar tree reaches no more than 3-5 meters in height. The bark of the trunk is smooth, and the shoots are thick, covered with fluffy hairs. Sumac grows very well in places sheltered from the wind, while forming an absolutely symmetrical lush crown, similar to a fountain. However, the shape and size of the crown for the first 10 years of a plant's life can be influenced by itself.

Vinegar - one of the oldest products of microbiological synthesis, began to be used as a seasoning, for medical, hygienic purposes and just in everyday life from time immemorial. Vinegar comes in two categories:

Natural
It is obtained as a result of the fermentation of such alcoholic liquids as wine, fermented juices, beer wort, and so on. Natural vinegar contains useful trace elements, various vitamins and helps to cleanse the body. That is why it is used to prepare various sauces, marinades and other culinary ones.

Staghorn sumac (vinegar tree) is a plant of the sumac family that grows in eastern North America, primarily in the northeastern United States of America and southeastern Canada.

Biological description

Sumac deerhorn is a deciduous tree with a height of three to ten meters. Leaves with multiple 6-11-cm leaflets (from 9 to 31), pinnately compound, reach a length of 25-55 centimeters. Young petioles and branches are covered with velvety hairs. Red-brown flowers are collected in cone-shaped dense panicles with a diameter of four to six centimeters and a length of ten to twenty centimeters. The fruits are in the form of small red drupes collected in panicles. In autumn, sumac leaves turn bright red.

Usage

The acetic tree, which we have just described, is cultivated as an ornamental plant. Landscape designers love it due to its unpretentiousness, stability and.

Sumac or vinegar tree is an evergreen plant that can reach three meters in height. The appearance of sumac can remind everyone of the familiar mountain ash, especially the shape of the leaves - they are longish with teeth along the edges. This tree has over 150 different species.

Sumac blossoms with fluffy panicles of white shade. In their place, fruits subsequently appear and ripen, which are suitable for use as a spice. They are dried and ground into a powder that has a burgundy color and a sour smell.

Sumac grows almost everywhere, but the largest variety of species can be found in South Africa.

The basic principles of planting and caring for sumac:

The plant is unpretentious in the choice of soil, but the ideal substrate for it is: garden soil mixed with sand and humus. Sumac loves the light.

Ripe peeled sumac fruits ( 100 g) is combined with boiling water ( 300 ml). Leave this mixture at room temperature for twenty hours, filter and get an acidic decoction, similar to vinegar. Meat is marinated in it, it is used to make sauces and added to salads. Also, the leaves and fruits of this plant are used for tanning and coloring leather.

Composition and use of sumac

Sumac fruits are rich in vitamin C and tannins. In folk medicine, sumac fruits and leaves are widely used as an antidiabetic, hemostatic, astringent and anti-inflammatory agent. To get rid of simple diarrhea and dysentery, patients are prescribed sumac three times a day. Water infusions from sumac fruits are recommended for patients with hypoacid gastritis and gastric ulcers with low acidity. You need to take two tablespoons three times a day for a quarter of an hour before meals. The duration of the course is from twelve to fifteen days. Sumac decoctions are also useful for patients with diabetes and hypertension. They can drink a decoction up to five times a day, two tablespoons

To increase appetite and as a vitamin remedy, you can drink tea with sumac. To do this, add one spoonful of fruits to hot tea and let it brew. for fifteen minutes. Drink after meals.

To prepare a decoction of sumac fruits, you need fruits ( 4 spoons) pour boiling water ( 2 glasses). Boil within twenty minutes covered and on medium heat. Then let the broth brew for an hour. Strain. Such a decoction can be used for oral administration and for gargling with sore throat, with inflammation of the gums and sore teeth.

Sumac in medicine

ancient medicine

In ancient medicine, sumac fruit was used to strengthen the intestines, increase appetite, and fight skin diseases, wounds, and boils.

modern medicine

Modern medicine uses the leaves and fruits of this plant to obtain the substance tannin. It is believed that sumac extract lowers blood sugar levels and can successfully fight mild form.

Sumac and contraindications

Precautions must be taken when consuming sumac, because. it increases blood clotting and increases the acidity of the stomach. People suffering from gastric ulcer with increased secretion, gastritis and patients with increased blood clotting should not use sumac. Because it can cause exacerbation of chronic diseases and thrombosis.

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 meat, 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. The ceremonial, catchy beauty attracts admiring glances to the sumac and makes it one of the best purely decorative candidates for the status of a family tree. 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).