Page 192 - The Forager’s Guide to Wild Foods

Oak (Gambel), Quercus

gambelii (FAGACEAE)

GAMBEL OAK trees typically have rounded crowns and
can range from 16 to 30 ft. (5-9m) in height. The grey-
brown bark of mature trees is fissured into longitudinal
ridges.
FLOWER AND FRUIT: Male and female catkins are pro-
duced on the same tree. The egg-shaped nuts, or acorns,
are 0.75 inches (2cm) long with a width of 0.6 inches
(1.5cm). Each nut is topped with a scaly cap. Ripe gold-
en-brown acorn fall from the tree in autumn.
LEAF: Bright green leaves are simple, alternate, and Kenraiz, CC-BY-SA-4.0 Stan Shebs, CC-BY-SA-3.0
highly variable. They may be elliptic, obovate, or oblong, nins from the acorn’s flesh by leaching the hulled nut-
with 2-6 shallow or deeply cleft lobes. Leaf blades can meat in several changes of hot or cold water. The nut-
grow to 5 inches (13cm) long. meat can then be roasted for snacking, ground into a
EDIBLE PARTS: nut versatile flour, or processed into a coffee substitute.
KEY MEDICINAL USES: Root bark is analgesic and ex- ACORN FLOUR: Shell acorns and grind into small
pectorant. pieces. In a bowl, cover with cold water. (Cold wa-
HOW TO HARVEST AND EAT: Gather acorns from the ter keeps the starches intact.) Once the water turns
brown, drain and repeat the leaching process until
ground in autumn or shake the branches, which will
the water is clear. To dry the meal, strain through
cause any ripened nuts to fall. Spread them out on a tarp
to sun-dry for 1-4 weeks. Cured acorns will be lighter cheesecloth and dehydrate the mix on low heat. Fi-
in color, easy to crack, and with relatively hardened nally, grind into a fine powder.
flesh. They will keep for several months in a cool, dry WARNING: Oak leaves, flowers, and unripened
place. Your last step is to remove the bitter, toxic tan- green acorns are toxic.

Oak (White), Quercus
alba (FAGACEAE)

WHITE OAK is a deciduous tree, 60-90 ft. (18-27m) tall,
with a trunk diameter of 2-3 ft. (0.6-1m) and light grey
bark that can be shallowly or deeply furrowed.
FLOWER AND FRUIT: Yellow-green male catkins are
2-3 inches (5-8cm) long, while shorter reddish female
catkins develop in the axils of new growth. Females give
way to ovoid acorns, which measure 0.5-0.8 inches (1.2-
2cm) long. A warty bowl-shaped cup covers the top ¼
of the acorn, while the inner surface of the nut’s shell is
hairless. Ripe acorns are light brown.
LEAF: Bright green leaves are simple, alternate, pale be- acorns in changes of cold water. Dry for 2-4 weeks
neath, and 2-9 inches (5-23cm) long, with 7-10 evenly before storing. Acorns can be roasted, ground into
rounded lobes. flour, or processed into a coffee substitute.
EDIBLE PARTS: nut ACORN GRIDDLE CAKES: Ingredients: 2 cups leech-
KEY MEDICINAL USES: Inner bark is antiseptic. It’s es acorn flour, 1 large egg, ½ tsp. salt, ½ cup water,
used for diarrhea, hemorrhoids, coughs, asthma. 1 tbsp. maple syrup, 2 tbsp. butter. Combine ingre-
dients and whisk into batter. Ladle batter onto a
HOW TO HARVEST AND EAT: Gather ripened acorns
from ground in autumn. While all oak species produce greased skillet and cook on both sides until brown.
edible acorns, white oak nutmeat is the sweetest. It’s WARNING: Oak leaves, flowers, and unripe green
best to remove the tannins by leaching the shell-less acorns are toxic.
191