Staghorn Sumac, scientifically known as Rhus typhina, is not poisonous and is safe for humans to handle and consume. The confusion stems from the common name “sumac,” which is shared across various species in the same plant family, including the dangerous Poison Sumac. Rhus typhina is widely distributed across North America.
Key Features for Identifying Staghorn Sumac
The most noticeable feature of Staghorn Sumac is the appearance of its young branches and twigs, which are densely covered in fine, reddish-brown hairs. This velvety texture is the source of the plant’s common name, as it resembles the soft covering on a male deer’s antlers, or a stag’s horn.
The plant produces dense, upright clusters of fruit, known as drupes, which are a striking crimson or dark red color. These cone-shaped clusters, often called “bobs,” can remain on the plant throughout the winter and are also covered in fine, velvety hairs. Staghorn Sumac leaves are large and pinnately compound, typically ranging from 9 to 31 leaflets per leaf, each having a serrated or toothed edge.
The Crucial Difference: Poison Sumac
The primary source of concern regarding sumac plants is the toxic species, Poison Sumac (Toxicodendron vernix). This plant causes a severe rash upon contact, similar to poison ivy and poison oak, because it produces a potent oil called urushiol, which Staghorn Sumac completely lacks. The differences between the two plants are significant, starting with their preferred habitat, as Poison Sumac grows almost exclusively in wet, swampy areas, unlike Staghorn Sumac, which thrives in drier, disturbed soils.
The fruit color and arrangement provide a reliable distinction: Poison Sumac produces loose, drooping clusters of white or greenish-white berries, while Staghorn Sumac features tight, upright clusters of red fruit. Furthermore, the twigs of Poison Sumac are smooth and lack the dense, velvety hair characteristic of the Staghorn Sumac. The leaves of Poison Sumac also tend to have fewer leaflets (usually seven to thirteen), and their edges are smooth rather than toothed.
Common Non-Toxic Uses of Staghorn Sumac
The non-toxic Rhus typhina fruit clusters have applications in culinary and landscape settings. The red drupes contain malic acid, which imparts a tart, lemony flavor. These fruit clusters can be cold-steeped in water to create a refreshing, tangy beverage often called “sumac-ade” or “pink lemonade.”
The dried and crushed berries are also used as a spice in Middle Eastern cuisine, providing a sour flavor component to dishes like hummus, rice, and meat rubs. Beyond its edible uses, the plant is valued in landscaping for its ornamental qualities, including its vibrant fall foliage, which turns shades of yellow, orange, and bright red. Its unique branching structure and persistent red fruit clusters provide visual interest during winter months.