| Reference Source | Reference Type | Archival Data | Comments |
|---|---|---|---|
| Gatschet, A.S. ca. 1895 | Use - Food | Berries are eaten, and are sweeter than other sumacs and darker red. "m'kumizhi, m'kumizhakwa (pl)." "bear sumac, grows in the timber, has busher tops or branches, blossoms white and yellow. Higher and taller than the tchitchingwamizhi. The berries sweeter and of a darker red. Bears [m'kwa] have a predilection for the berries in winter time", "kumizhi"-sumac berry. |
|
| Dunn, J.P. ca. 1900 | Description | "Sumac, larger species usually in timber, mukkomindji" |
| Reference Source | Reference Type | Data | Comments |
|---|---|---|---|
| Gleason, H.A. and Cronquist, A. 1991 | Habitat | Occurs in dry, open areas in forests and disturbed areas in eastern and parts of western Myaamia lands. |
| Reference Source | Reference Type | Data | Comments |
|---|---|---|---|
| Maroney, O. and Anderson G. 2015 | Sumac berries were used by Anishinaabe to make a lemonade flavored drink. Soak berries in cool water for 30 minutes to 2 days, strain, add maple syrup and drink. For a hot beverage, after soaking remove berries and heat the steeped water separately--heating sumac berries can release tannins and make the drink bitter. Sumac berries can also be ground and used as a spice in meats and vegetable dishes. For more sumac recipes, see: Mino Wiisinidaa! (Let's Eat Good!), Traditional Food for Healthy Living cookbook (2014). |
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| Dunn, J.P. ca. 1900 | mahkomiši, a Peoria term |