If you hear the word "sumac" and immediately think of poison ivy, don't! Poison sumac is a different plant, which has white berries—whereas the sumac used for cooking is a deep, dark red color. If you ...

Step aside, turmeric. It’s the return of the (su)mac. The ancient herb sumac—made from ruby-colored berries that are ground into a beautiful, coarse powder that bursts with color and flavor—has been ...

A thicket of smooth sumac retained some of its berries in January, though most of them were gone. Smooth sumac is well known for its brilliant red fall foliage and its deep red berries. Smooth and ...

Nutrition expert Frances Largeman-Roth, author of “Eating in Color,” joins Tamron Hall for Tamron’s Tuesday Trend, which is all about spicing things up. They explain the potential health benefits of ...

Spice it up! Adding spices to foods is a simple and easy way to add a really big health bang. Nutrition expert Frances Largeman-Roth, RDN, shows Tamron Hall fun and tasty ways to use four different ...

Over the course of spring, different tree species produce buds and leaves on a staggered schedule. This variation has ...

We may receive a commission on purchases made from links. Sumac is a spice that has been gaining wider visibility over the past couple of decades. It's long been very popular in Mediterranean and ...

Our native sumacs are misunderstood plants that often have a bad reputation for closely resembling the “tree-of-heaven,” or ailanthus tree. Sumac are most often found in open, recently disturbed sites ...

Sumac is the secret weapon in your spice cabinet: it has the power to bring incredible acidity to your food without adding extra liquid. It’s not bitter like lemon zest or astringent like vinegar, but ...

Editor’s note: Once a month, OSU Extension Master Gardener Volunteers in Franklin County profile a plant that occurs naturally in central Ohio. The staghorn sumac (Rhus typhina, previously Rhus hirta) ...