Sumac — Growing reference
| Scientific name | Rhus coriaria |
|---|---|
| Seed germination (days) | 30–60 |
| Soil temperature for germination (°C) | 15.6–21.1 |
| First harvest or flowering (days) | 1095–1825 |
| Measured from | Transplant |
| Plant spacing (cm) | 152.4–243.8 |
| Mature height (cm) | 152.4–304.8 |
| Mature spread (cm) | 152.4–243.8 |
| USDA hardiness zones | 7–10 |
| Light | Full sun |
| Water | Low |
| Sowing method | Transplant |
Growing directions
Plant in well-drained, rocky, or sandy soil in full sun; culinary sumac (Rhus coriaria) is the source of the brilliant deep-red, intensely tart spice used throughout Middle Eastern cooking as the primary acidifying agent before lemons became available. The dried, ground berries coat kebabs, top hummus, season fattoush salad, and form the backbone of za'atar spice blend. Harvest berry clusters (drupes) in late summer when fully red and dark but before rain softens them; dry completely before grinding. This species is distinct from the ornamental staghorn sumac (Rhus typhina) of North American gardens — culinary sumac is a Mediterranean species grown specifically for its tart, lemony fruit. The shrub is extremely drought-adapted and well-suited to zone 7–10 gardens.
Source and local conditions
Typical planning ranges from OpenPlantDB (CC0). Cultivar, climate, season and growing method can change these values. Confirm the seed label and local guidance before planting.
Source & verification
OpenPlantDB · CC0