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Edible parts
- Acorns — AFTER leaching out tannins
Recognition
- Oak: characteristic lobed leaves
- Acorn with cap, oval-round
- Grey-brown flaking bark
Preparation tips
- Raw bitter and not good — tannins irritate intestines
- Leaching: shell, chop, soak in hot water (change water several times)
- After leaching: dry and grind into acorn flour
- Acorn flour for bread, cookies, porridge
Medicinal use
- Calorie- and carbohydrate-rich survival food
- Bark: astringent effect (for diarrhoea)
Never eat a plant you can't identify with certainty. If in doubt, leave it.
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