WILD FOODIES' HOME PAGE
PLANT PROFILE LIST

 

Keeler Oak Tree - distance photo, May 2013.jpg                

 

NAME: White Oak

SPECIES / FAMILY:  Quercus Alba / Fagaceae

OTHER COMMON NAME(S):  Stave oak

CONDITIONS: sun-partial shade
 

PARTS:

EDIBLE cid:image001.jpg@01D3EC3E.A305A520

TASTE

RAW/COOK

SEASON

All

 

 

 

 

Shoots

 

 

 

 

Leaves

       

Stalk/Stem

 

 

 

 

Buds

       

Flowers

 

 

 

 

Fruits

 

 

 

 

Pods

 

 

   

Seeds

 

 

 

 

Nuts

bitter/nutty

leach/grind/cook

Sep

Roots

 

 

 

 

Bark

 

 

 

 

 

PORTION: small-medium

 

COMMENT: Put acorns in water and discard any that float.(2) Acorns are most often used for flour (pancakes, muffins, etc..) White oak acorns are low in tannin and therefore need less leaching than red oak acorns. It is said that those seeds with red or pink blotches on the shell are the sweetest. It can take several days or even weeks to properly leach whole seeds. One historic method used by American Indians was to wrap them in a cloth bag and place them in a stream. Leaching the powder is quicker. The acorn can be roasted and then eaten, its taste is something like a cross between sunflower seeds and popcorn. The roasted seed is a coffee substitute that is free from caffeine.(1) For more preparation ideas, see #5 below.

 

CAUTION: Contains tanins.

 

NUTRITION/MEDICINAL:  During World War II Japanese school children collected over one million tons of acorns to help feed the nation as rice and flour supplies dwindled.(2)  Antiseptic;  Astringent;  Tonic. 50.4% carbohydrates, 34.7% water, 4.7% fat, 4.4.% protein, 4.2% fiber, 1.6% ash. A pound of shelled acorns provide 1,265 calories, a 100 grams (3.5 ounces) has 500 calories and 30 grams of oil.(1)

 

LOOK-A-LIKES:  https://georgetownmetropolitan.com/2017/09/06/know-your-trees-oaks

 

POISONOUS LOOK-A-LIKES: 

 

OTHER USES: Fuel;  Repellent;  Tannin;  Wood.(1) White oak has tyloses that give the wood a closed cellular structure, making it water- and rot-resistant. Used for: whiskey and wine barrels to impart flavor, musical instruments such as the banjo, construction, shipbuilding, agricultural implements, and in the interior finishing of houses, furniture, Japanese martial arts for some weapons. (3)

 

SOURCE LINKS (may include nutritional and medicinal info, plus other uses):

  1. http://pfaf.org/User/Plant.aspx?LatinName=Quercus+alba
  2. http://www.eattheweeds.com/acorns-the-inside-story
  3. https://en.wikipedia.org/wiki/Quercus_alba
  4. http://www.foragingtexas.com/2008/08/acorn_20.html (good photos)
  5. https://www.almanac.com/content/how-prepare-and-cook-acorns How to prepare acorns
  6. https://commons.wikimedia.org/wiki/Quercus_alba (good photos)

Acorns

HOW TO PREPARE ACORNS: https://www.almanac.com/content/how-prepare-and-cook-acorns

Have you ever wondered if the squirrels might be onto something? In fact, they are! Acorns are extremely nutritious and readily available in nature, making them a healthy addition to many recipes. Here’s how to prepare and cook acorns!

Why acorns? They are incredibly nutritious, offering healthy levels of carbohydrates, protein, and fiber. Surprisingly, they are also a good source of Vitamins A and C.

Plus, they have a wonderful rich, nutty taste. Also, why not? It’s fun to forage and try making something adventurous.

Acorns have been a staple of diets around the world and across cultures, including among some Native Americans.

While most folks use acorns to make a nutrient-rich, nutty-flavored flour, you can also eat acorns as roasted nuts (they are a lot like chestnuts). See more ideas below!

WHERE AND WHEN TO FIND ACORNS

Acorns come from oak trees, which can be found across North America. Oak trees are easily identifiable—they’re the ones with all the acorns around them! Jokes aside, oaks have fairly distinctive leaves and bark; look up which species of oak trees are common in your area to know exactly what signs to look for.

Acorns are typically harvested between September and November, when they fall from the trees and become easily accessible to deer, squirrels, and resourceful humans.

HOW TO COLLECT ACORNS

When gathering acorns, look for brown, fully mature acorns that still have their caps, as those without caps are more susceptible to infestation by worms and other critters.

Green acorns are not yet mature and shouldn’t be used. If you’re willing to wait, consider harvesting acorns this year and storing them in a cool, dry place until next fall, when they’ll be fully dried and easier to work with. 
 

HOW TO WASH ACORNS

  1. Give acorns a quick rinse in cool water. Place them in a pot or bowl and fill it with water, then remove and dispose of any floating acorns, as they have likely gone bad.
  2. Place the acorns in a colander and run them under the tap for a minute or two to dislodge any loose dirt or hitchhiking bugs. 
  3. Set the colander aside to let the acorns air-dry, or simply dry them by hand with a dish towel. 
  4. Remove the shells and caps from your acorns with a nutcracker (or a hammer, if necessary). Do not eat the raw meat of the acorns yet.

HOW TO LEACH ACORNS

Acorns contain bitter-tasting tannins, so you must prepare, treat and cook the nuts before you eat them. It sounds like a pain but it’s really not that difficult.

  1. Start two pots of water boiling. Drop the raw, shell-less acorns into one pot and boil until the water is the color of strong tea. Strain the nuts through a colander and drop the strained nuts into the second pot of boiling water. Discard the dark water from the first pot, then refill it and bring the water to a boil again. Repeat the process without interruption (do not let the acorns cool) until the water boils clear. This may take an hour or more, depending on the variety of acorn.
  2. Alternatively, you can soak the raw acorns in cold water to leach the tannins out. Change the water when it turns a darker color. This process may take several days, depending on how long it takes for all the tannins to leach out of the acorn meat.

To avoid rotting, it’s very important that the acorns dry fully. Spread tannin-free acorns to dry on cookie sheets in a warm place. If it is hot out, lay the cookie sheets in the sun. Or, you could put them in an oven set to “warm.” You can also put the acorns in a dehydrator set on low heat.

EATING ROASTED ACORNS

Making acorn flour isn’t the only way you can enjoy acorns. Here’s how to roast the nuts:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Pour the acorns into a single layer on an ungreased, rimmed cookie sheet.
  3. Cook the nuts for about 60 minutes or until they turn a chocolate brown color.
  4. Remove the acorns from the oven and let them cool. Salt to taste.

HOW TO GRIND ACORNS FOR FLOUR

When partially dry, coarse grind a few acorns at a time in a blender. Spread the ground acorns to dry on cookie sheets, then grind again in a blender. Repeat until you are left with a flour- or cornmeal-like substance.

You can also freeze your fresh acorn meal. Store dried flour in jars in the fridge.