The Edibility of Acorns

Types of Nuts American Chestnut Bay Laurel Nut Black Walnut Hazelnut Types of Nuts Types of Fruit

Acorn edibility stories normally start or end with the suggestion to leave them for the squirrels.

All acorns contain tannic acid, an ingredient that makes them taste bitter, and in large quantities causes health problems for humans. In that context, the suggestion of leaving them to squirrels has merit.

A small movement of naturalists, backed by years of Native American culture, recognized that all acorns are not created equally with tanic acid.

Acorns from trees with round-ended leaves, (the white oaks) typically contain the least amount of tanic acid. It can be easily removed, making the acorn edible.

Most of the standard acorn preparation recipes involve choosing mature, brown nuts. The top picture, for example, shows an immature green acorn.

Peel, chop and boil mature nuts in water until the water turns brown. Change the water and boil again. The tanic acid is removed when the water no longer turns brown during boiling.

The mashed and boiled acorns can then be used as a bread or muffin ingredient.