Quercus alba – White Oak

White oak acorns develop in one season and fall off the tree in autumn. Red oaks develop in two seasons and tend to be more bitter.

Acorns are edible, but high in tannins so must be hot or cold leached before consumption. After collecting acorns, toss them in a large bowl of water and remove any that float. Nuts can be shelled and boiled in a few changes of water or soaked in several changes of cold water. Acorns can then be turned into a flour or simmered in cream to make ice cream.

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Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.