Tag: White oak

While raw acorns are toxic due to high levels of tannins, all acorns are edible for humans after proper processing. This means that instead of focusing on which acorns are edible, the crucial skill for foragers is learning how to identify oak species and correctly remove the bitter, unpleasant compounds.

Over 1,000 pounds of acorns can be produced by a single, large oak tree in a mast year, but not all acorns are equally palatable. The best oak tree for eating acorns is typically one from the white oak group, which produces lower tannin nuts that require less processing.