My husband is iranian. And id learned sumac is sooooo essential to be sprinkled on kebab meats n steamed saffron-y basmathi rice. That specific tart flavor gives that special taste that just cant be replicated by any other tart seasonings like vinegar, citrus etc
so glad to see you back on youtube! you haven't aged a day!, I bet its all the wild edibles gifting you long life! ;) whenever people ask me what a good source is to learn wild foraging, i always send them here. have been since 2012 :)
I'm so glad you're posting again. I vote for a revisit of all your older material. Your old videos are still useful, but filming with the more modern camera instead of the old potato will definitely make a difference in being able to make a positive identification . Your channel was my original inspiration for learning about wild edibles, and my journey through the years has provided me with many meals and a new appreciation for and relationship with my environment. Thank you so much for sharing your knowledge, it has helped me more than you know.
I took my youngest daughter on a class at the Meade garden with this highly informative and entertaining gentleman last October for her birthday. Thanks to him I have a second kid with a growing interest in plants and what went from a 3 inch to a 3 foot specimen of a winged sumac that was collected on this excursion. I highly recommend his classes and sooner or later, my schedule is going to line up to do a few more in different areas of the state with him. I'm looking forward to his new book coming out. I'll be buying at least 3 copies for gifts and 1 for myself.
I tried Sumac for the first time this year. In the spring I cut a new shoot off, peeled it and ate it. It was very much like celery just slightly sweeter. I made sumac lemonade from the berries. It is very similar to the flavor of lemonade, but maybe with a hint of berry in it. I also made jelly from another batch of berries and the jelly was very good...like a strawberry lemonade jelly might be.
Wait, a book? When I heard that I instantly exclaimed "I want that!" Is it good night to be a field guide or like stories? No matter, I'm here for it! You've taught me so much already, I'm eternally grateful.
So glad to see you back. Also good to hear you back with your relatively quiet videos. So I started getting a bit of background noise. Lol. I've tried a few berries off local staghorn sumac but had no idea there were so many uses for the plant! I don't think I've ever heard anyone mention the B vitamin content either.
Delicious seasoning... I make a chicken dish that uses dried sumac powder, lemon juice, garlic, olive oil, salt and pepper. Marinate a few hours and grill it. Grill some onions too and serve with rice and toasted sliced almonds. Super tasty.
Thanks for getting back onto video making. Always great info from you. As far as sumac particularly I definitely like the sour flavor. Have harvested some a handful of times. At the very least worth a try for new foragers.
An old hippy guy who's property I lived on had a circle of some really tall Staghorn Sumac - maybe 20 feet or taller - that he used as a sort of fence to hide the area where he planted his marijuana plants. :-)
Excellent info! I have always wanted to try sumac, but I didn't know I could find it growing wild around here, and thought I would have to buy it. Thanks!
I think I misjudged about the "tingling" on the film. I think that came from the hot pepper cooking wine I bottled earlier. The recipe I used is: Started October 2020 11.5 quarts of water (top with sugar water when into the secondary) Two pounds of whole berries soaked overnight then discarded One pound of Turkish sumac berries coatings 453 grams One banana and three skins (frozen, whole) 835 grams sugar 874 grams honey ten ounces organic lime juice 1 tbs yeast nutriment 1.5 teaspoon tannin 1 tablespoon pectin enzyme Yeast QA23 SG: 1080oct 6th sg 1014 Added 500g sugar water topped to three gallons Bulk aged 13 months. Bottled nov 2021
The red sumac where I live the berries don't droop like that, they stand upright like in a cone shape and the berries have a frosted look to them. Is that a different kind? Makes some top notch pink lemonade!
Well that is an option. I just figured if he had something like that available the money from sales would help support his work. I guess RUclips views will do the same.
Single left channel audio for speaking is driving me crazy. My phone does stereo, so it's playing out of one speaker, but not the other, and the bottom is always better . I have to rotate my phone to get the proper speaker LOL. Great info as always, but would prefer recorded in mono, or voice track in both tracks.
@@greendeane1 it's odd, I can hear background sounds everywhere but the vocals from the microphone seems to only be the left channel. Still appreciate the content of course, good luck with your fight against technology 😂
The staghorn sumac trunks make great walking stick and walking canes. The wood (when dried), is relatively strong and light weight. Here in north Alabama, the trunk of the plants get really large if left uncut for several seasons. The American Indians around here made a drink from the berries.
Did I ask about sumac in a recent comment? I have been thinking about how beautiful they were where I grew up (Michigan). Or are you telepathic? Thanx Mr. D 🇺🇸🌎🇺🇸
This is great info and while accurate I kind of disagree with trying to time the harvest right. Every time I do that I end up with no sumac at all. It rains periodically all year around here. Especially during the end of summer/fall when the berries are ripe enough.
I have tons of these on my 10 acres. The lower part of my place has the poison ones "white berries" its also a wet area. upper part has the red berries ones. I think you mine have said this. Poison ones likes to have its feet wet. Non-poison one likes its feet dry
Weeds should be grown on farms instead of domesticated plants wild plants are stronger more disease resistant and drought and flood ressistance domesticated plants are weak becaus of generations of being babied by humans wild plants or weeds will give a stable harvest.
@@greendeane1 yeah really I mean there is much extra food but they just throw it away even though dandelion for example can be made into a coffee like drink like the root.
My husband is iranian. And id learned sumac is sooooo essential to be sprinkled on kebab meats n steamed saffron-y basmathi rice. That specific tart flavor gives that special taste that just cant be replicated by any other tart seasonings like vinegar, citrus etc
Your teachings are much needed today, kind sir. Please, *PLEASE* keep producing this type information. We Need You!
so glad to see you back on youtube! you haven't aged a day!, I bet its all the wild edibles gifting you long life! ;)
whenever people ask me what a good source is to learn wild foraging, i always send them here. have been since 2012 :)
Thank you for your kind words and decade of support.
@@greendeane1 lnl❤
I'm so glad that you started making videos again! The information you share is helpful and the way you present it is top tier. Thanks!
I'm so glad you're posting again. I vote for a revisit of all your older material. Your old videos are still useful, but filming with the more modern camera instead of the old potato will definitely make a difference in being able to make a positive identification . Your channel was my original inspiration for learning about wild edibles, and my journey through the years has provided me with many meals and a new appreciation for and relationship with my environment. Thank you so much for sharing your knowledge, it has helped me more than you know.
Thanks! I cleared an area and controlled burn. Disturbed some winged and now I have a volunteer orchard
You are a wonderful source of information. I absolutely love your videos and your newsletters! Thank you!
I took my youngest daughter on a class at the Meade garden with this highly informative and entertaining gentleman last October for her birthday. Thanks to him I have a second kid with a growing interest in plants and what went from a 3 inch to a 3 foot specimen of a winged sumac that was collected on this excursion. I highly recommend his classes and sooner or later, my schedule is going to line up to do a few more in different areas of the state with him. I'm looking forward to his new book coming out. I'll be buying at least 3 copies for gifts and 1 for myself.
I tried Sumac for the first time this year. In the spring I cut a new shoot off, peeled it and ate it. It was very much like celery just slightly sweeter. I made sumac lemonade from the berries. It is very similar to the flavor of lemonade, but maybe with a hint of berry in it. I also made jelly from another batch of berries and the jelly was very good...like a strawberry lemonade jelly might be.
Wait, a book? When I heard that I instantly exclaimed "I want that!" Is it good night to be a field guide or like stories? No matter, I'm here for it! You've taught me so much already, I'm eternally grateful.
So glad to see you back. Also good to hear you back with your relatively quiet videos. So I started getting a bit of background noise. Lol.
I've tried a few berries off local staghorn sumac but had no idea there were so many uses for the plant! I don't think I've ever heard anyone mention the B vitamin content either.
Delicious seasoning... I make a chicken dish that uses dried sumac powder, lemon juice, garlic, olive oil, salt and pepper. Marinate a few hours and grill it. Grill some onions too and serve with rice and toasted sliced almonds. Super tasty.
Thanks for getting back onto video making. Always great info from you. As far as sumac particularly I definitely like the sour flavor. Have harvested some a handful of times. At the very least worth a try for new foragers.
I always thought sumac looked like someone tried to draw a palm tree from memory
An old hippy guy who's property I lived on had a circle of some really tall Staghorn Sumac - maybe 20 feet or taller - that he used as a sort of fence to hide the area where he planted his marijuana plants. :-)
Love to see you active on RUclips again! Keep 'em coming!
Thank you for sharing your knowledge. Can’t wait for your book to come out!
Hi I like you're videos gretings from México . 🙏👍👍👍
Do you still do the tours? Ever come around Spring Hammock in Longwood? Keep the new videos coming.. Thanks!
I'm so happy you are doing these again 👍
Excellent info! I have always wanted to try sumac, but I didn't know I could find it growing wild around here, and thought I would have to buy it. Thanks!
Gracias amigo ! Que bueno es volver a ver sus videos! Un saludo cordialmente desde Argentina!
Man youre an eciclopedia, glad to know you are back and well
Good to see you again, thank you for the video.
Great to see you again green Dean 💚
Amazing as always. Thank you!
You mentioned Sumac wine, would you happen to have a recipe you'd be willing to share?
I think I misjudged about the "tingling" on the film. I think that came from the hot pepper cooking wine I bottled earlier. The recipe I used is:
Started October 2020
11.5 quarts of water (top with sugar water when into the secondary)
Two pounds of whole berries soaked overnight then discarded
One pound of Turkish sumac berries coatings 453 grams
One banana and three skins (frozen, whole)
835 grams sugar
874 grams honey
ten ounces organic lime juice
1 tbs yeast nutriment
1.5 teaspoon tannin
1 tablespoon pectin enzyme
Yeast QA23
SG: 1080oct 6th sg 1014
Added 500g sugar water topped to three gallons
Bulk aged 13 months.
Bottled nov 2021
@@EatTheWeeds many thanks!
The red sumac where I live the berries don't droop like that, they stand upright like in a cone shape and the berries have a frosted look to them. Is that a different kind? Makes some top notch pink lemonade!
Love the channel , been subbed for some time now. Can you recommend a book that covers most delicious weeds to be grown in a garden ?
Look up author Samuel Thayer he has a few really good books…until Deane’s book comes out in 2023
It depends on where you live, temperate climate or a warmer one.
Love your work. Would be interested if you had a downloadable format of your videos to put on a tablet/phone as a e-field guide.
you can use youtube downloads
Well that is an option. I just figured if he had something like that available the money from sales would help support his work. I guess RUclips views will do the same.
@@clairleasure434 ah yes, we definitely want to support this channel ;)
Single left channel audio for speaking is driving me crazy.
My phone does stereo, so it's playing out of one speaker, but not the other, and the bottom is always better .
I have to rotate my phone to get the proper speaker LOL.
Great info as always, but would prefer recorded in mono, or voice track in both tracks.
I have no control over that. Imovie has no stereo/mono option. I have bought a stereo mic but...
@@greendeane1 it's odd, I can hear background sounds everywhere but the vocals from the microphone seems to only be the left channel.
Still appreciate the content of course, good luck with your fight against technology 😂
The staghorn sumac trunks make great walking stick and walking canes. The wood (when dried), is relatively strong and light weight. Here in north Alabama, the trunk of the plants get really large if left uncut for several seasons.
The American Indians around here made a drink from the berries.
Hooray! A book is coming! Count me in!
Did I ask about sumac in a recent comment? I have been thinking about how beautiful they were where I grew up (Michigan). Or are you telepathic? Thanx Mr. D 🇺🇸🌎🇺🇸
Sumac spice had the highest antioxidants
Awesome. Thanks :D only seen poison sumac once in person. Staghorn is all over the place though
Not the same plant
*Is there a way to sign up early and reserve a copy of that book?*
This is great info and while accurate I kind of disagree with trying to time the harvest right. Every time I do that I end up with no sumac at all. It rains periodically all year around here. Especially during the end of summer/fall when the berries are ripe enough.
I have tons of these on my 10 acres. The lower part of my place has the poison ones "white berries" its also a wet area. upper part has the red berries ones. I think you mine have said this. Poison ones likes to have its feet wet. Non-poison one likes its feet dry
Another great video. How long can we pick staghorn sumac for? I'm in southern Ontario, Canada.
Until rains... or icing conditions which is also rain just frozen.
We won't be eating it but it's nice to know it's not the poisonous one from my childhood.
@11, very beginning of the video, you mentioned cinnamon ---- something. What was it really?
Cinnamon fern
Yay he's back.
Definitely need to try sumac next year.
My vegan friends would appreciate the increased B vitamins for sure.
Aha. I think I have poison sumac in my yard. Not good news, but it's better to know.
The sound is not on on this vid Thank you
Are there non toxic type in North Central Florida?
Yes, winged sumac is the most common in central Florida.
Please consider starting a patreon or something to get you a new microphone
It is a brand new, expensive, stereo microphone I am using.
You are only in the left voice channel...
Thanks. At least I am in one channel. iMovie does not give me a stereo choice though I have a stereo mic.
The pronunciation: we always said "shoe- mack" like Sean is pronounced "shawn "
same here, indeed i made a map of the bush behind where i lived as a kid and one of the places on it i labelled “Shoe Mack Hill”.
I like to infuse them in honey.
I bet that tastes nice, sweet and sour.
@@greendeane1 Yes, and it turns the honey reddish.
😂👏😘💝☮
Weeds should be grown on farms instead of domesticated plants wild plants are stronger more disease resistant and drought and flood ressistance domesticated plants are weak becaus of generations of being babied by humans wild plants or weeds will give a stable harvest.
They are grown on farms, just thrown away.
So is it about changing farmers knowledge or consumers habits? How can we share beyond clicking share button?
@@greendeane1 yeah really I mean there is much extra food but they just throw it away even though dandelion for example can be made into a coffee like drink like the root.
I'm so happy you are doing these again 👍