Vinegar trees develop masses of seeds in the fall, even if there are no male specimens nearby. This is a very special propagation strategy. The fruits hide even more interesting details that people have exploited for centuries.
What are the special features of the vinegar tree fruits?
The fruits of the vinegar tree are small drupes that can be used to make a vitamin-rich drink called “Indian Lemonade”. They contain tannins, which are slightly toxic in large quantities, but can be used as a spice or tea ingredient in small quantities.
Publication and distribution
In August, small drupes develop from the female flowers, each four millimeters in diameter. They consist of a core and do not develop any fleshy nutrient tissue. The seed is surrounded by reddish to brown hairs. The fruits are ripe in September.
Typical for vinegar trees is fruit formation without prior fertilization of the female flowers. This enables the trees to multiply en masse. The seeds are often eaten by birds and are thus widely distributed. To germinate, the seeds need contact with the soil and direct light. They do not germinate underground.
Toxicity
The plant parts of the vinegar tree are only slightly poisonous. The toxic effect is mainly caused by tannins, which, when consumed in large quantities, can lead to gastrointestinal problems. The widespread belief that the vinegar tree is poisonous has a different origin. In the genus Rhus there are numerous poisonous species that are similar to the vinegar tree. The actual vinegar tree Rhus typhina is important as an ornamental tree.
Usage
The North American natives used the fruits of various species of the genus Rhus for medicinal purposes. They showed positive effects on lung diseases. The fruits are used to make a vitamin-rich soft drink that became known as “Indian Lemonade”. Even today, children in Canada and North America traditionally collect the fruit heads to make the reddish drink.
The sour tasting seeds are also suitable for direct consumption. They refresh and quench your thirst. When marinated in vinegar, the fruit pods release their sour aroma. When dried, the seeds are used as a spice for rice pots, salads and meat dishes or for making tart teas with a piquant aroma. You can use the fruits to make your own spice mixture, which is used in Lebanon under the name “Zahtar”:
- Drying fruit heads
- strip dark red discolored seeds
- Grind seeds in a spice mill or mortar
- mix with thyme
