Nearly 500 species of oak trees populate five continents. In Greek mythology they were a symbol of Zeus, the “God of Thunder.” The botanical name Quercus means “beautiful tree.” The acorn or nut usually contains a single seed enclosed in a tough leathery shell and borne in a cup-shaped capsule. Acorns are 1 to 6 centimeters long and 0.8 to 4 centimeters wide. They take between 6 and 24 months to mature depending on the species.
Acorns were used as an important source of nutrition for thousands of years. They have been a treasured perennial plant fiercely protected by indigenous people in North America. The average life span of the oak is 200 years while some trees have survived to 400 years and more. An important participant in the ecosystem of our planet, they help to moderate the climate. In the photosynthesis process they produce oxygen. One mature tree can remove 6.6 tons of carbon dioxide from the atmosphere each year. Stored in the tree’s tissues, the carbon helps to create its bark, branches, leaves and nuts. The tree is a source of fuel, lumber, habitat and food for animals and for humans.
Oak trees produce acorns at 20 to 40 years of age. They require a multi-step process from the initial harvest to final food consumption. Each fall I collect hundreds of acorns from my 200-year-old Holly Oak which thrives in my backyard in California. A single tree can produce more than 2,000 pounds of nuts. My own tree was once defended for many decades by local Serrano Indians as their important food source. I continue to treat it with the respect and care it deserves as an elder on the land.
Perhaps the earliest well-known person to appreciate acorns as food was naturalist John Muir. He depended on acorn cakes to sustain him during his long treks throughout the Western United States. He called them “the most compact and strength-giving food” he had ever experienced. Acorns are a nearly perfect food on which to thrive. Many indigenous tribes obtained 50 percent of their annual calories from acorns which contain protein, carbohydrates, fat, and fiber. They have a low glycemic index and are considered a good food source for diabetics. During World War II, more than one million tons of acorns were collected by the Japanese to help feed their people as their supplies of rice and flour diminished.
Collecting and Processing
The process of acorn food production starts with harvesting. They are typically collected during late summer and autumn with August through September being ideal. It is best to pick the acorns before they drop to the ground. Care must include discarding any that are cracked or contain dark circular holes. They likely have worms. Dropped acorns could become infected. Green acorns still attached to the tree are milder in flavor. The best oak species from which to harvest acorns are the White Oak and Live Oak, for they contain the lowest levels of tannins. The least preferred are acorns of the Red Oak, which have a very high level of tannins. After one collects the acorns, they need to be cracked open, shelled and peeled. They have a consistency similar to chestnuts. Cracking can be easily accomplished with the aid of a nutcracker or hammer. Submerge the acorns in water soon after shelling and peeling to prevent them from becoming discolored through oxidation.Continue reading“Forest Foraging: The Noble Oak, by Prepared Pamela”



