Steamed Staghorn Sumac Shoots is a modern British recipe for a classic accompaniment of steamed staghorn sumac shoots. The full recipe is presented here and I hope you enjoy this classic British version of: Steamed Staghorn Sumac Shoots.
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Staghorn sumac shoots and leaf stems are both edible either raw or cooked. First year shoots off old stumps are the best, but the spring-time tips of old branches are also edible but not as good. Look at the end of a shoot after you break it off. If you see pith, which is an off-white core, it is too old. Break off that part then look again. You want a shoot stem that is all green inside. Then strip off the leaves and peel the shoot. The shoots are perfumed and slightly astringent and can be cooked and served like asparagus.
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