Fragrant sumac pruning

Gro-Low Fragrant Sumac (Rhus
    • 1

      Remove any dead branches down to a point of live tissue or down to the crown, at the soil line, if necessary. Make as many cuts as necessary to extricate the entire branch from the shrub mass, as you do not want pieces of the cutting decaying in place.

    • 2

      Inspect the shrub for signs of decaying, diseased or dead foliage and clear away any that you find to make way for new shoots and to safeguard the health of the shrub.

    • 3

      Control the spread of the shrub, within designated boundaries if desired. by trimming back the terminal shoots of the outermost spreading branches. Do this size-control pruning right after the bloom period, each year.

    • 4

      Stimulate new growth in bare areas of the plant by renewal pruning in the defoliated zones, after the bloom cycle. Cut back the bare or sparsely covered branches down to just above a healthy leaf pair or down to the crown. Carefully collect the cuttings and compost or discard them as well.

Tips & Warnings

  • Place all pruning cuts just above a healthy lateral branch, a leaf node or all the way down to the crown, when warranted. Use pruning shears or secateurs for small gauge wood and foliage and loppers for thicker, older growth greater than 1/3 inch or so in diameter.

Part 2

2012-11-13 08:39:45 by Nurseryman75

In North America, the Smooth Sumac (R. glabra) and the Staghorn Sumac (R. typhina) are sometimes used to make a beverage termed "sumac-ade," "Indian lemonade" or "rhus juice". This drink is made by soaking the drupes in cool water, rubbing them to extract the essence, straining the liquid through a cotton cloth and sweetening it. Native Americans also used the leaves and drupes of the Smooth and Staghorn Sumacs combined with tobacco in traditional smoking mixtures.
Species including the Fragrant Sumac (R. aromatica), the Littleleaf Sumac (R. microphylla), the Skunkbush Sumac (R. trilobata), the Smooth Sumac and the Staghorn Sumac are grown for ornament, either as the wild types or as cultivars

Related posts: