CAUSES ONLY LOW TOXICITY
- Evergreen or deciduous trees; leaves alternate and simple,
variously shaped in different species; pollen flowers in drooping, elongated
clusters; fruit an acorn.
- USA, NC, Eurasia.
- Throughout and cultivated.
- Forest or natural areas; landscape as ornamental and
- Acorns (seeds of nuts) and young leaves.
- Stomach pain, constipation and later bloody diarrhea,
excessive thirst and urination
- EDIBLE PARTS: Acorns (nuts) are edible after tannins
are leached or boiled out. HARVEST TIME: Only collect nutsfrom areas you
know have NOT been treated with pesticides. Gather nuts during the fall
from September to October. Only gather the ripe tan-to-brown acorns, rather
than the unripe green ones. SAFE HANDLING PROCEDURES: Wash nuts thoroughly
with warm water. Do not use dish detergent or any type of sanitizer. These
products can leave a residue. To remove bitterness, shell the brown, ripe
acorns and remove any corky skin layers, dice the meat, and boil the chunks
in water from 15 to 30 minutes until the water turns brown. Then pour off
the water and repeat the process until the water clears, indicating that
the tannic acid has been removed. During the last boiling, salt water can
be added; then the acorns can be deep fried or mixed in a soup. Finely
chopped acorn meats can be added to bread doughs and muffin batters. After
the leaching process, acorn meat can be frozen. To make flour, the boiled
acorn meat can be split in two and dried by slowly baking in a 200 degree
oven with the door cracked to allow moisture to escape. Crush or grind
and use as a thickener or a flour. Another method is to roast the fresh
acorn to work well in a grinder or blender. After grinding, place the flour
into a cloth bag and boil to leach out bitterness. Leached acorns, after
they are roasted until brittle, can be ground and used as a marginal coffee
substitute. SOURCE: Larson, Ken. 1995. God's Free Harvest, Rhema Publishing,
Inc., Suwanee, GA. 231 pp.
- Gallotannins, quercitrin, and quercitin.
- CAUSES ONLY LOW TOXICITY IF EATEN.
"Poisonous Plants of North Carolina,"
Dr. Alice B. Russell, Department of Horticultural Science; Dr. James
W. Hardin, Botany; Dr. Larry Grand, Plant Pathology; and Dr. Angela Fraser,
Family and Consumer Sciences; North Carolina State University. All
Pictures Copyright @1997Alice B. Russell, James W. Hardin, Larry Grand.
Computer programming, Miguel A. Buendia; graphics, Brad Capel.
Disclaimer: The list of poisonous plants on this web site does
not necessarily include every poisonous plant that is known, or that might
be found in an urban landscape or home. North Carolina State University
does not advise eating any of the plants included in this web site. The
information concerning edibility is taken from the literature, and the
degree of reliability is unknown. We discourage the use of any of these
plants for self medication. In cases of accidental exposure or ingestion,
contact the Poison Control Center 1-800-222-1222.
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