Acorns (Oak Nuts)

Quercus spp.

Illustration: Acorns (Quercus spp.) in cupules

Identification: Oaks: lobed or toothed leaves, unmistakable nuts in scaly cupules. White oak group (rounded lobes) = sweeter, less tannin; red oak group (pointed lobes) = bitter, more tannin.

Dangerous look-alikes: No toxic look-alike — but ALL acorns must be leached of bitter tannins before eating. Raw acorns cause nausea and stomach pain.

Edible parts: Nut meats (after leaching).

Season and habitat: Fall. Oak woods everywhere.

Preparation: Shell, grind coarse, and leach tannins: cold-water method (soak ground meal in changes of cold water for days) or hot-water method (boil in changes of water until no longer bitter). Dry the meal and use as flour — nutty, sweet, gluten-free. White oak acorns leach fastest.

Notes: A staple that fed California tribes and ancient Europe — worth the work.