Rhus coriaria

The Sumach plant grows naturally in the Mediterranean woodlands, from the Levant region to Italy. Used in Middle Eastern cuisine. When producing the spice, the ripe fruits are crushed into a fine purple-red hue powder. In addition, you can soak the fruits until they release their flavor and use the juice. The main uses of the spice are in meat and chicken dishes, salads and on onions. Sumac is also part of the spice mixture that makes up the za'atar spice.

The sumac was used to cure several diseases, mainly those related to digestion. It was used in the past to produce dye. Another major use are the tannins produced from the plant and their use for the processing of hides.

The plant is monoecious. The flowers are small, yellow-green in color, concentrated in large inflorescences, which ripen at the end of summer.

Recommended instructions:


  • Select a full sunny sowing area
  • Plan the amount of seeds according to 1 m² depending on the size of the area / vessel
  • Number of seeds per square meter: 3-2
  • Sowing depth is twice the size of the seed, 1-0.5 cm deep
  • Keep soil moist until germination. (Not too wet)
  • Watering once a day to once every three days (depending on the season)
  • It is recommended to use compost and organic nutrients and microbes.

You can find more information on the website, good luck!

In stock
More Information
Seeds in Garden Package 15
Species Culinary Herbs
Scientific Name Rhus coriaria L.
Germination Period 6-14 days
Days till maturity 70-85
Sowing Depth 0.5 mm
Sowing Intervals 30 cm
Sowing Months January, February, March, April, September, October, November, December
Sowing Instructions

Recommended to sow seeds from September-March. Germinate the seeds in cups and grow sturdy transplants before planting. Sow about 5 seeds in each cup and keep the soil moist in a sunny bright place. water at least twice a week.

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