This is the description page for Oak (Quercus spp) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the wild foodstuff: Oak.

The term 'oak' refers to of any of several hundred species of trees and shrubs in the genus Quercus (from Latin 'oak tree') Oaks have spirally arranged leaves, with a lobed margin in many species; some have serrated leaves or entire leaves with a smooth margin. The flowers are catkins, produced in spring. The fruit is a nut called an acorn, borne in a cup-like structure known as a cupule; each acorn contains one seed (rarely two or three) and takes 6-18 months to mature, depending on species.

In Britain the commonest oak is the sessile oak, Quercus robur and certain parts can be used as a foodstuff. The leaves, when fully fallen from the tree and dry and brown can be used as a bittering agent in mead. It is also possible to make a mead out of young oak leaves. The acorns when roasted and leached of their tannins in running water can be made into a substitute for coffee. But they should be soaked in boiling water before roasting or the resultant drink will be unpleasantly bitter. The same is true for making flour from acorns.

Acorns are the nutty fruit of the various species of the genus Quercus (oak). The acorn itself is a nut, containing a single seed, enclosed in a tough, leathery shell, and borne in a cup-shaped cupule. There are almost 130 species of oaks, all of which generate acorns of one description or other.

Only mature oaks produce acorns and mature oak trees and mature oaks are extremely tough. As a result oak trees will bear their fruit even during the worst droughts. This is why acorns, turned into acorn flour were a survival food during times of drought in all periods up to and including the Middle Ages and why they were very important to the diet of many native Americans.

It should also be remembered that the Europe of the past was a continent of broad-leaved oak-based forests. Oak trees were the natural biological climax and oak trees covered the entire continent. As a result oaks would have been in abundance and acorns along with acorn flour would have been a staple of the diet. Despite this, European (and especially the Englis oak, Quercus robur contain lots more tannin than their North American equivaent, Quercus alba. Tannins are toxic and though roasting removes some tannins the only effective way to leach tannins from acorns is to soak them repeatedly in water. Our ancestors probably suspended baked and shelled acorns in streams for several days before rendering the acorns into flour.

Acorn and Hazenut Pap
Venison Stew with Acorns and Redcurrant Sauce
Acorn Pan Bread
Acorn Tortillas
Oak Leaf Mead
Acorn Flour Biscuits
Acorn Flour Pancakes
Egg Noodles with Acorn Flour
Acorn Flour Noodles
Acorn Flour Waffles
Steamed Acorn Bread
Jerusalem Artichoke Biscuits
Acorn Coffee
Gluten-free Wild Flour Mix
Acorn Flour Mix
Oak Leaf Noyau
Pickled Spiced Acorns
Acorn Flour Tagliatelle
Acorn Cakes
Acorn Coffee