Poison Ivy, Poison Oak, Poison Sumac

written 6/1/2024, updated 6/17/2024

Family Anacardiaceae

The Cashew/Sumac Family: Deciduous trees and shrubs that produce an oily or milky sap that can be highly poisonous. Resin canals that exist in stems, leaves, and roots are found in all plants in the family. Their fruits are called drupes (stone fruit) where the fleshy part of the fruit surrounds a single shell which houses a seed

Common Plants: Anacardium occidentale (Cashew); Mangifera indica (Mango); Pistacia vera (Pistachio); gen Cotinus (Smoke Tree); gen Rhus (Sumac); gen Toxicodendron (Lacquer Tree, Poison Ivy, Poison Oak, Poison Sumac)

Note: The Toxicodendron genus used to be lumped under Rhus. Toxico – dendron means toxic – tree.

Poison Ivy (Toxicodendron Radicans)

Native to most of the USA and southern Canada, it can be found in many types of environments from wet to dry, woodlands, valleys, clearings, roadsides, and backyards. Poison ivy can exist as either a shrub (trailing, erect, or bushy) or a woody climbing vine with aerial roots. It exhibits woody underground rhizomes. All aspects of the plant are poisonous, containing the persistent oily irritant, urushiol. It is said that the vine version can cause 10-100 worse symptoms than the shrub variety

Size: 6 ft shrub or 62-150 ft climbing vine

Location: Various areas from wet to dry, woodland to ditches to backyards

Uses: Food and shelter to animals, birds, and insects

Identification: Leaflets of 3 where the middle leaflet is longer than the other 2. Leaves can be smooth, serrated, or lobed. It has gray, reddish stems, and glossy green leaves that turn vibrant reddish yellow in autumn.

Flowers and Fruit: Flowers are many and clustered; Fruit look like waxy, greenish-white berries

Control: Do NOT burn. Fully cover the skin, protect face and eyes, wear a hat. Remove any gear and clothing that come into contact with the plant. Cut and remove roots of plant. Do NOT put in compost pile. Rather, place in trash bag. Use of herbicides on exposed roots/stumps.

Note how the middle leaf is set out longer than the other 2 leaves. This is characteristic of Poison Ivy

Here you can see the Poison Ivy interspersed amongst other plants and vines. The red are Poison Ivy, the purple is English Ivy, and the blue are Virginia Creeper

There’s a massive Poison Ivy problem at this house. Can you spot it amongst all the other plants here?

The vine variety

Poison Oak (Toxicodendron pubescens)

Source same as below

Low-growing shrub native to Central and Eastern USA, it is found in dry, sandy locations in woodlands and thickets. The word pubescens is latin for “covered in hair,” and the plant is named such owing to the fine hairs on stems and leaves. The plant roots are rhizomes and often form dense colonies. Yellowish-green flowers appear in the springtime, resulting in green-tannish white drupes (fruit) by late spring. All aspects of the plant are poisonous, containing the persistent oily irritant, urushiol.

Size: 2-4 ft shrub on average, can be as tall as 10ft

Location: Prefer dry, sunny areas. Woodlands, thickets.

Uses: Food and shelter to animals, birds, and insects

Identification: Alternating green, lobed leaflets of 3 that crowd towards the end of the stem. The leaves look similar to Oak tree leaves. Often, the middle leaf is fully lobed while the other 2 are irregularly lobed. Fine hairs cover the both the undersides and upper parts of leaves as well as the stems. Tend to grow in clumping colonies. Leaves turn vibrant reddish yellow in autumn.

Flowers and Fruit: Flowers are hanging yellow-green panicles (like rice or oats), and fruit are clusters of hairy green or tannish-white drupes that appear waxy

Control: Do NOT burn. Fully cover the skin, protect face and eyes, wear a hat. Remove any gear and clothing that come into contact with the plant. Cut and remove roots of plant. Do NOT put in compost pile. Rather, place in trash bag. Use of herbicides on exposed roots/stumps.

SOURCE. You can see how they grow in clumps. Notice how the 2 leaves are more irregularly lobed than the middle leaf which, like poison ivy is set out a little

Poison Sumac (Toxicodendron vernix)

Deciduous small tree or shrub, it is native to eastern and central-eastern USA, and eastern Canada. There are many look-alike plants. Typically, Poison Sumac will not grow in clumps and since it prefers wet areas, will not be found in dry locations, nor will it be commonly found along roadsides and fields. While it is the least likely of the big 3 to be exposed to, effects of the urushiol from Poison Sumac tend to be more severe than its Poison Oak and Ivy relatives.

Size: 5-25 ft tree with sparse, open form, or erect shrub

Location: Prefer marshy, boggy, wet locations like riverside thickets, acidic soil, and full to part sun

Uses: Food and shelter to animals, birds, and insects

Identification: Long, smooth, paired leaflets of 7-13, with a single leaflet at the end. Stems are reddish, bark is smooth, gray-brown in color, and contain lenticels (small holes or lines on trunks that facilitate gas exchange). Leaves turn reddish yellow in the autumn. Black sap

Flowers and Fruit: Greenish-yellow, 5-petal flowers hanging in panicles (think rice and oats). Fruits are yellowish-white drupes that hang loosely downwards in clusters

Control: Do NOT burn. Fully cover the skin, protect face and eyes, wear a hat. Remove any gear and clothing that come into contact with the plant. Cut and remove roots of plant. Do NOT put in compost pile. Rather, place in trash bag. Use of herbicides on exposed roots/stumps.

SOURCE

Reddish stem, leaflets ending in a single leaflet, grayish brown bark

Urushiol

Urushiol is an oleoresin (oil + resin) found in the sap of plants in the family Anacardiaceae. It has potent allergenic properties that affect most humans on contact, causing urushiol-induced contact dermatitis. The chemical is persistent and can last for months on clothing and gear unless cleaned thoroughly with soap + water or rubbing alcohol.

Its irritating effects are only applicable to humans and a few primates. Other animals like dogs, cats, deer, birds, etc. are not affected. In fact, birds, deer, cattle, goats, and other wildlife benefit and feed from the plants.

Sciency Stuff

ChemSpider 2D Image | Urushiol I | C21H36O2

Molecular Formula: C21H36O2

Molecular Weight: 1584.4 g/mol

Average Mass: 320.509 Da

Monoisotopic Mass: 320.271515 Da

Source & Source

Toxicohedron Control – Before and After

Vinegar Solution

Pros: Natural ingredients, no harsh chemicals

Cons: Strong vinegar smell, easily washed off with water/rain, must use strong enough vinegar concentration, for best results use when sunny and hot, not substantive and needs reapplication

Regular white vinegar is only 5% acetic acid (and 95% water). You’re definitely going to want a higher concentration for this which can be found easily in hardware stores up to 30% (usually in the cleaning and/or garden sections), but you can get them even higher online. I ended up buying the 45% concentrated solution (there’s even 75% or 95%). The general formula is:

1 gallon Vinegar (read the label on the concentrated ones for dilution ratio)

1 Tbsp Dishsoap

1 cup Salt

Get yourself a nice pump sprayer like the one I use (can be any brand, I just happened to have this)

You can also buy pre-mixed weed killer solutions like this one that I tried for regular weeds. Notice that it’s 20% vinegar which I found to be good for most weeds, but not enough for some tougher ones like crab grass.

Results of Vinegar

1 week apart

2nd treatment

3rd treatment

RoundUp and similar products

Pros: Strong, substantive, 30-minute rain ready

Cons: Environmental persistence and downstream effects, possible health implications

I really dislike using RoundUp, but I really don’t want to mess with Poison Ivy especially given my terrible reaction to it. Ever since the issue with glycophosphates and cancer, RoundUp has changed their formulations away from glycophosphates. Also, RoundUp doesn’t care if it rains (30 minute rain ready) or if it’s sunny outside. It’s likely more substantive than vinegar, too. Just make sure you use eye protection and a mask

Active ingredients:

Triclopyr, triethylamine salt (0.122%)selective herbicide for broadleaf and woody plants

Fluazifop-P-butyl (0.097%)selective post-emergent herbicide

Diquat dibromide (0.073%)non-selective algicide defoliant, dessicant, and herbicide

I chose the RoundUp specifically for poison ivy. The built-in wand is rather subpar. If you have one, it’s better to dump it into a pump sprayer and do it that way

Results of RoundUp

I was initially SHOCKED by how poorly RoundUp did, but now, looking at the image compare, I guess it did kind of work on specific plants. Didn’t even touch the English Ivy, but you can see wilting and drying of the actual poison ivy. Unfortunately, they’re still there, just wilted, so perhaps more treatments are in order.

Before

After

I drenched the holy heck out of this plant with the RoundUp. It did not work as well as I thought it would

Fun Facts

The name urushiol comes from the Japanese name for the lacquer tree, urushi.

In 2016 an international group of scientists discovered that a molecule found abundantly in human skin, CD1a, is responsible for the reaction of humans to urushiol contact. CD1a is expressed by Langerhans cells in the skin. Langerhans cells are part of the immune system, and the CD1a molecule it produces acts by presenting lipid antigens to T-cells. Since urushiol is an oleoresin, the now activated T-cell releases cytokines, causing both inflammation and itchiness. Interleukin-33 was isolated as a key cytokine in mouse studies, along with its receptor ST2 on the small to medium dorsal root ganglion neurons. By blocking the interleukin-33/ST2 (IL-33/ST2) signaling pathway, relief from the horrible itchiness of urushiol can be attained. Interestingly, IL-33 is also associated with eczema/atopic dermatitis and asthma. With this information, a vaccine is currently in the works to help desensitize the body to urushiol’s potent irritating effects.

Urushiol is found in some members of the Anacardiaceae family including poison ivy, oak, and sumac, as well as mango skins, cashews, and pistachios

Sources

Pizza: Dough + Baking

written 10/12/23, updated 10/15/23

What

Pizza dough recipe

Ingredients

*See notes for unit conversions and other tips

3½ cups All-Purpose Flour (plus for kneading)

1 packet Active Dry Yeast (2¼ tsp)

1⅓ cups Warm Water (105 -115F/38-46C)

1 tsp Sugar

Honey (optional)

2 tsp Salt

2 Tbsp olive oil

Pinch of Cornmeal (optional)

Toppings of your choice

Supplies: Stand Mixer, Working Surface, Plastic Wrap/Kitchen Towel, Large Mixing Bowl, Wooden Spoon, Measuring Supplies, Somewhere Warm, Oven

Time

5-10 minutes yeast activation

7-10 minutes in Stand Mixer

~1½ hours for dough to rise

15 minutes for another dough rise after separation or punch down

10-15 minutes to shape the pizza + 5 minutes for more resting

10-15 minutes to let olive oil sit

~10-20 minutes to bake

Total: 2-3 hours

Steps

Yeast-leavened dough smells, looks, and feels sooo gooood

Making the Dough

  • In stand mixer bowl or other bowl, dissolve sugar (1Tbsp), honey (optional) in warm water (1⅓ cups @ 105-115F)
  • Sprinkle the dry active yeast (2¼ tsp or 1 packet), trying to not let it clump (you want them to dissolve, and clumping won’t allow that)
  • Cover with plastic wrap or towel
  • After 5 minutes, if not all the yeast has dissolved, stir it a bit, and wait a little again for them to foam up (they’re alive!!)
  • Then add flour (3½ cups), salt (2 tsp), and olive oil (2 Tbsp)
  • Using the mixing paddle attachment, mix the ingredients until they combine
  • Swap out for the dough hook attachment (sticky! messy!), and now set it on low-medium for about 7-10 minutes
  • Test the dough around the 7-minute mark. It should be a little sticky/tacky and smooth-looking. If it’s too wet, sprinkle on some more flour and keep going. It’ll be ready when you can poke it with your finger and it bounces back
  • Lightly grease a large bowl
  • Form the dough into a rough ball and place it in the bowl
  • Cover tightly with plastic wrap or towel and place it in a warm place for about 1.5 hours until it doubles in size (see notes for tips)
  • Remove the wrap/cover
  • With lightly floured hands split the dough into however many pizzas you’re making (or just 1 big pizza is cool)
  • Roll them into balls, cover, and let it/them rise again for about 15 minutes to 2 hours

Pizza Time

  • Preheat your oven and stone/pan to 450F (highest mine can go)
  • Start prepping the toppings
  • Take your dough ball and using your fingers, start stretching the dough from the center, outwards. Get the thickness as thin or thick as you’d like (if it starts to resist, let it rest a little before continuing to the size you want)
  • Brush on olive oil and let it sit for 10ish minutes to soak in
  • Work on other dough balls in the meantime
  • Optional: Sprinkle cornmeal on bottom of working surface, pizza pan, and/or pizza peel (helps with transfer and prevention of sticking, plus it adds some texture to the crust if you like that)
  • Put those toppings on!
  • Get it into the oven (watch out, the pan will be HOT)
  • Bake for 10-20 minutes
  • It’ll be done when the crust is golden brown, and the toppings are melted

ENJOY!

This was smoked brisket and chicken with fresh mozzarella and homemade fresh tomato sauce

Notes

  • Try not to pile too much stuff on the pizza or it won’t cook evenly
  • You can do stuffed crust pizza easily with some mozzarella tucked under the crust edge!
  • Don’t overwork the dough unless you want it denser. Be gentle!
  • Bread flour will give the pizza some chewiness. You can substitute it 1:1
  • Pizza dough needs 4 basics: Flour, Water, Yeast, and Salt. Salt and olive oil are optional though, they help with browning, slightly taste, and texture, especially since home ovens can only get to around 450F (professional pizza ovens cook at 600 – 850F)
  • Active Dry Yeast needs to rise at least twice, but Rapid Rise Yeast only needs to rise once
  • 12/25/23: used bread flour and accidentally used 2 Tbsp salt. Incredibly salty

Generally, Neapolitan pizza is about 60-65% moisture (depends on the style. Detroit it 70-80% moisture). Here is some math, if you want to use a custom amount of flour for your pizza

Conversion

1g = 1.17ml

1ml = 0.00423 cups

1 cup flour = 125.16 grams (HERE)

Example

3.5 cup = 438.04 grams

438.04 grams ✖ 0.65 (65%) = 284.73 grams

284.73 grams ✖ 1.17ml = 333.13 ml

333.13ml ✖ 0.00423 cups = 1.41cups

Proofing Dough

65% moisture: 3.5 cups flour @ 1.41 cups water

60% moisture: 3.5 cups flour @ 1.30 cups water

If your house is cold and can’t find a warm place, you can try:

Cup of boiled water – Boil some water and pour it into a mug. Put your dough and the mug in a hard cooler or a toaster oven (I tried the microwave, not recommended). This should give it the right environment to rise. May need to top off if it’s too cold. I used this with success when trying to make French bread

Oven – You can heat the oven up to 150F or so for about 30 minutes, and then place the dough in the oven with the door propped with a wooden spoon. After about 30 minutes, close it to keep the heat in. I used this technique though it was much hotter because I’d just finished baking potatoes at 350F for an hour. I let it air out a bit, tested the temperature with a thermometer to make sure it was aroudn 200F (I figured if it’s too hot, it’ll bake the dough), then propped the toaster oven door open with a spoon. Dough rose amazingly