Sumach herb is a shrub up to 3 in (10 ft) high growing wild in the Mediterranean region and southeast Asia on stony banks high up above the seashore. It is grown for its sour fruits in southern Italy and Sicily.
In Lebanon sumach herb may be seen in front of almost every house, the fruits being dried and ground into a purplish-red powder, or soaked in water and the juice then pressed out. They have a sour and pleasantly astringent taste.
Until recently there was no doubt that the predecessor of the present-day radish was Raphanus sativus, the oldest wild species of the genus, but now many authorities are proving that today's radishes are derived from another wild species of the same genus, namely R. raphanistrum. Be it as it may, the present selection of radishes includes many forms differing in size, colour and shape. All, however, have a pleasant flavour, pungent in some and less so in others, for which reason they are classed as a seasoning.
The red powder may be purchased in shops that specialize in foodstuffs from Lebanon, but it is rarely used in Europe. However, sumach is very important in Arabian cookery, where it is still preferred to lemon.
It is a lengthy and unpleasant process, best done with gloved hands, for the hairs cause an itching sensation if they come in contact with the skin. Hips for making jam, marmalade and wine must be fully ripe and picked when they have become softened after the first frosts. The clog rose is widely distributed throughout Europe up to altitudes of 1,000 m (3,300 ft) and therefore there is no need to grow it in the garden. It may be found alongside hedges in pastures, on sunny banks and at the edges of woodlands. It is perennial, growing up to 3 in (10 ft) high, and fully hardy. It was named Rosa canina from the Latin word `canis' meaning dog because the root was at one time used to treat rabies.
Some species of sumach are grown for the tannin-rich leaves used in tanning and dyeing. The related stag's horn sumach (R. typhina) is often grown in Europe as a specimen tree. This is native to North America, the home of many poisonous species such as R. toxicodendron, commonly known as poison ivy. Sumach herb has many uses. Its leaves can be used as a dye. It can be used to add tastes to your cooking. You can grow sumach herb in your herb garden for decorative purpose.
In Lebanon sumach herb may be seen in front of almost every house, the fruits being dried and ground into a purplish-red powder, or soaked in water and the juice then pressed out. They have a sour and pleasantly astringent taste.
Until recently there was no doubt that the predecessor of the present-day radish was Raphanus sativus, the oldest wild species of the genus, but now many authorities are proving that today's radishes are derived from another wild species of the same genus, namely R. raphanistrum. Be it as it may, the present selection of radishes includes many forms differing in size, colour and shape. All, however, have a pleasant flavour, pungent in some and less so in others, for which reason they are classed as a seasoning.
The red powder may be purchased in shops that specialize in foodstuffs from Lebanon, but it is rarely used in Europe. However, sumach is very important in Arabian cookery, where it is still preferred to lemon.
It is a lengthy and unpleasant process, best done with gloved hands, for the hairs cause an itching sensation if they come in contact with the skin. Hips for making jam, marmalade and wine must be fully ripe and picked when they have become softened after the first frosts. The clog rose is widely distributed throughout Europe up to altitudes of 1,000 m (3,300 ft) and therefore there is no need to grow it in the garden. It may be found alongside hedges in pastures, on sunny banks and at the edges of woodlands. It is perennial, growing up to 3 in (10 ft) high, and fully hardy. It was named Rosa canina from the Latin word `canis' meaning dog because the root was at one time used to treat rabies.
Some species of sumach are grown for the tannin-rich leaves used in tanning and dyeing. The related stag's horn sumach (R. typhina) is often grown in Europe as a specimen tree. This is native to North America, the home of many poisonous species such as R. toxicodendron, commonly known as poison ivy. Sumach herb has many uses. Its leaves can be used as a dye. It can be used to add tastes to your cooking. You can grow sumach herb in your herb garden for decorative purpose.
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