Drying the Staghorn Sumac Drupes
Freshly harvested, ripe Staghorn Sumac drupes make a wonderful, ascorbic acid rich tea (in cold water) when ripe and the drupes can be dried so the tea can be made in the off-season the rest of the year. To dry my sumac, I have strung the drupes on cordage and hung them in the sun on my drying rack.
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Posted in Beverages, culinary history, drying, food, food history, Food preservation, Lenape, Native American, Staghorn sumac, Sumac Tea | Tags: culinary history, food, food history, Food preservation, foodways, Lenape, Native American
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