Fruit – cooked. A very sour flavour, they are used in pies. The fruit is rather small and with very little flesh, but it is produced in quite large clusters and so is easily harvested. When soaked for 10 – 30 minutes in hot or cold water it makes a very refreshing lemonade-like drink (without any fizz of course). The mixture should not be boiled since this will release tannic acids and make the drink astringent. Stag’s horn sumach was often employed medicinally by several native North American Indian tribes who valued it especially for its astringent qualities. It is little used in modern herbalism. Some caution is advised in the use of the leaves and stems of this plant, see the notes above on toxicity. The bark is antiseptic, astringent, galactogogue and tonic. An infusion is used in the treatment of diarrhoea, fevers, piles, general debility, uterine prolapse etc. An infusion is also said to greatly increase the milk flow of a nursing mother – small pieces of the wood were also eaten for this purpose. The inner bark is said to be a valuable remedy for piles. The roots are astringent, blood purifier, diuretic and emetic. An infusion of the roots, combined with purple coneflower (Echinacea purpurea) has been used in the treatment of venereal disease. A poultice of the roots has been used to treat boils. The leaves are astringent. They have been used in the treatment of asthma, diarrhoea and stomatosis. An infusion of the fruits has been used as a tonic to improve the appetite and as a treatment for diarrhoea. The berries are astringent and blood purifier. They were chewed as a remedy for bed-wetting. A tea made from the berries has been used to treat sore throats. The flowers are astringent and stomachic. An infusion has been used to treat stomach pains. The sap has been applied externally as a treatment of warts. Some caution is advised here since the sap can cause a rash on many people.