With the widespread disappearance of the American chestnut across most of the Blue Ridge, the reigning signature tree of the region has to be the white oak.
Photo Above: White oak acorns.
Photo Courtesy of Bruce Ingram.
Quercus Alba produces acorns that are favored by creatures as diverse as black bears and blue jays, and those acorns turn into trees that can live several hundred years. The grayish white bark helps to identify this species as does its slight furrows, and leaves are lobed and lack bristles. The bowl shaped caps flaunt bumps and conceal about a third of the light green nut.
Native Americans regularly consumed white oak acorns, as did many of this region’s early settlers. A major reason why is the white oak’s acorn is perhaps the “sweetest” of the region’s oaks, many of which have high concentrations of bitter tannins. This hard mast can be boiled and roasted, but perhaps the most utilitarian way to prepare acorns is to grind them into meal that can be baked to create a nutty tasting bread.
But don’t feel that creating this bread is easy. To begin, clean the acorns in a pot of water and remove any floaters as they are not likely riddled with bugs. Second, soak for several hours to soften the shells. Then remove the tops and shells so only the nutmeat is left. The next step is the most arduous. Boil the nuts for 15 minutes, then remove them from the now dark water. Continue boiling the nuts in clean water until it is not stained after doing so. This step may need to be repeated two, three or more times. Finally, the remnant nutmeat is now ready to be made into bread or whatever you choose to do with it.
Hopefully, the effort, though, is worthwhile as it is yet another way to honor this region’s Native Americans and our mountain ancestors.
Bruce and Elaine Ingram will profile a different wild edible every month. For more information on their book Living the Locavore Lifestyle, contact them at bruceingramoutdoors@gmail.com.
