blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,397
We went out searching then gathering sumac berries late this afternoon. We have found a patch less than a mile from us. They are native to Wisconsin and Minnesota, many other areas.
We collect the red berries, the white ones are poisonous. Then we'll process them and make some za'tar, or zaatar. A mixture of sumac, thyme, white sesame seed, possibly salt.
Mr bliss likes it on ww spaghetti with tomato mushroom sauce.
I think we have enough, they are sour like vit C sour, like lemon but not as sour. They were used by the indians in our area for the sour flavor, like sumac 'lemonade' a little sugar added for sweetness.
If I don't have enough we'll collect some more. They are just turning their leaves from green to red, so spectacular in color. (by the way the high bush cranberries are also turning right now, the leaves are half red and green, the berries are drooping and red, just right to make a highbush cranberry ketchup or jam.)
We collect the red berries, the white ones are poisonous. Then we'll process them and make some za'tar, or zaatar. A mixture of sumac, thyme, white sesame seed, possibly salt.
Mr bliss likes it on ww spaghetti with tomato mushroom sauce.
I think we have enough, they are sour like vit C sour, like lemon but not as sour. They were used by the indians in our area for the sour flavor, like sumac 'lemonade' a little sugar added for sweetness.
If I don't have enough we'll collect some more. They are just turning their leaves from green to red, so spectacular in color. (by the way the high bush cranberries are also turning right now, the leaves are half red and green, the berries are drooping and red, just right to make a highbush cranberry ketchup or jam.)