ANY species of Acorn can be eaten, although in California, the native people of this region preferred Black Oak ( Quercus Kelloggii), or Tanoak ( Notholithocarpus densiflorus-not a true Oak, but related) for their nutrition and low tannins.(Note: I was told that you don't have to worry about acorns being affected by sudden oak death in terms of eating them.) You can simply make one up on the spot! Many believe that the reason for the catastrophic loss of oak trees from sudden oak death disease is due to our modern culture's loss of dependence on and valuing of oak trees, including the eating of acorns. Remember when gathering acorns to always ask and say Thank You or sing a song to the tree in gratitude for sharing their harvest. Nutritionally, depending upon the species, acorns are made up of 18% fat, 6% protein, are made up of 68% carbohydrates, and contain significant amounts of Vit. of acorns a year! Acorns were made into a variety of mushes and breads. Some tribal families, including the Miwok in Yosemite Valley, ate up to 500 lbs. For some, acorns comprised up to 45% of their diet! Acorns were second to only salt among food items traded among Indians. In California, acorns constituted the primary diet of more than 3/4 of all Native American tribes.
Luckily, however, there are some traditions globally that continue it, including Korea, and there is a resurgence of interest in wild-crafting and post-industrial-age survival foods. Sadly, the processing of acorn food in our modern world is a mostly lost cultural skill. Peoples who ate acorns as a mainstay are now called baleocultures. Even after the large-scale production of grains, acorns continued to be an important food staple. In fact, acorns and chestnuts were the primary sources of carbohydrates until the domestication of agriculture and wheat, starting 10,000 years ago. Autumn is here! That means it is Acorn gathering and eating season!įor thousands of years, people who lived among oaks in the Northern Hemisphere relied heavily on acorns as a food source.
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