Vinegar trees produce seeds in abundance in the fall, even if there is no male specimen nearby. This is a very special propagation strategy. The fruits hide even more interesting details that people have exploited for centuries.
The fruits of the vinegar tree are not only pretty to look at
appearance and distribution
In August, small drupes develop from the female flowers, each with a diameter of four millimeters. They consist of a core and do not develop any fleshy nutritive tissue. The seed is surrounded by reddish to brown hairs. The fruits are ripe in September.
Typical of the vinegar trees is fruit formation without prior fertilization of the female blossoms. This enables the trees to multiply in large numbers. The seeds are often eaten by birds and in this way are widely distributed. To germinate, the seeds need contact with the soil and direct light. They don't 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 assumption that the vinegar tree is poisonous has a different origin. There are numerous poisonous species in the genus Rhus that are similar to the vinegar tree. The actual vinegar tree Rhus typhina is important as an ornamental tree.
use
The North American natives used the fruits of various species of the genus Rhus for medicinal purposes. They showed positive effects in 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 thirst. Pickled in vinegar, the fruit heads give off their sour aroma. When dried, the seeds are used as a spice for rice stews, salads and meat dishes or for the preparation of sour teas with a savory aroma. You can use the fruit stalls to make your own spice mixture, which is used in Lebanon under the name "zahtar":
- Dry fruit heads
- Strip off dark red colored seeds
- Grind or mortar the seeds in a spice grinder
- mix with thyme