Much is said and written about maple tree leaves turning various shades of red, orange and yellow in the fall and I, being a proud Canadian, of course agree with how spectacular that looks. One of the best things about autumn in the Great White North. But I’ve come to appreciate two additional, smaller plants for their equally distinctive fall foliage: Viburnum and Sumac. Both have many species, both could be considered shrubs or small trees (depending on species), both have some species native to Ontario, both look fabulous this time of year either individually, as a splash of red, or naturally massed, as in the large Staghorn Sumac mounds or hedges you see along the roads here.
I like to get up close and personal with them in my yard.
Beautiful, vibrant photos, Chris! Definitely shows how much you admire these colors. Staghorn tea…I wonder if they have that at our local ‘Good Health’ store…I’m going to look for Sorrel tea as well.
The reds are great – it marks a great and fiery end to summer and entrance to winter, I think.
I love sumacs — partly because they’re one of our dependable sources of autumn color. Beyond that, once the leaves have dropped, the fruits still are attractive and interesting. Also: one of my favorite spices, Za’atar, comes from the Middle East and typically contains sumac along with sesame seeds, marjoram, salt and thyme or oregano. Ground sumac (from the berries) sometimes is used as a finishing touch. It’s great in hummus.
I’ve not heard of Za’atar – it sounds wonderful! I love how sumac just appears where it wants, and forms mounds, like green leafy low hills rising from the earth, or hedges, which I have along the road. It’s a great barrier (along with the taller buckthorn, behind it) during tourist season here.
viburnums are spectacular, both summer and fall. lovey photos!
*lovely 😉 … but i lovey them too!
Thank you!!
Great reds, and don’t forget another great native, Virginia Creeper! 🙂
It’s hard to forget Virginia Creeper around here although it gets stiff competition, climbing vine wise, from wild grape, which is also all over everything, but without the gorgeous burgundy and red fall foliage.
I love the name, especially the ‘quinquefolia’ bit – just rolls off the tongue…
I love Sumac for its fall color, too. I need to try the seasoning.
I keep telling myself I should think of Sumac as a plant to be foraged and eaten, but every year I just watch the birds go at ’em…
I have Israeli friends that use it and Za’atar. I tried it once and it didn’t rock my world. I would like to get some fresh. Supposedly lemony?
That’s what I’ve heard…(lemony)…all this food talk about sumac…I really do need to be a titch more adventurous I guess!
Check out Shakshuka, this is what I tried the Za’atar in. It’s an egg dish, very good.
Thanks!
I have that! Za’atar can be mixed with olive oil & used to dip pita or bread in.
Those colours are stunning Chris. Lovely photos too. We also have viburnums turning gorgeous shades of pink, orange and red.
Thanks Cathy!