Found this todat
http://youtu.be/iI3IsfXPkBc
http://youtu.be/iI3IsfXPkBc
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Eat acorns?
- Thread starter n8swag
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Easy to gather and loaded with calories (2,000/lb) acorns are plentiful and "free" throughout all of North America depending on season.
Much easier to gather, prepare & survive on than trusting to a some fishhooks and a couple feet of line that are in most people's survival kit.
Much easier to gather, prepare & survive on than trusting to a some fishhooks and a couple feet of line that are in most people's survival kit.
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Don't forget to add cat tail (shoots & rhizomes) as part of your "trilogy" of edibles! Ought to be plenty in SC.
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I've eaten and prepared acorns several times.
It's a shitload of work, but if you gather the right type and prepare them well(boil and bake, boil and bake as many times as it takes to get the tannins out), they are amazing
+1 for cattail, it's my favorite survival plant--delicious and you can use some part of it throughout the year.
It's a shitload of work, but if you gather the right type and prepare them well(boil and bake, boil and bake as many times as it takes to get the tannins out), they are amazing
+1 for cattail, it's my favorite survival plant--delicious and you can use some part of it throughout the year.
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Oak trees (Quercus spp.), fall into two groups. The Red Oak Group and White Oak Group. The video below briefly outlines the difference in the groups which will help those interested in consumption. Below I listed them out too. Also included is link to eattheweeds.com; they provide detailed instructions. More info on Wood Tech too...
RED OAK GROUP
- Leaves have bristled tips
- Bark is generally tighter, not flaky, but can still be deeply furrowed on some species
- Acorns VERY bitter
- Acorns take two years to mature
- Acorns drop in summer to fall depending on latitude and species
- Acorn crops typically heavy every other year
- High nutritional value to wildlife, not preferred taste
- Wood grain very open and porous
WHITE OAK GROUP
- Leaves do NOT have bristled tip
- Bark is light color and flaky
- Acorns bitter, but not near as much as Red Oaks
- Acorns mature in one year
- Acorns drop in fall.
- Wildlife and Human favorite
- Wood pores clogged with tyloses, better for woodcraft
Acorn Preparation
http://www.eattheweeds.com/nuts-for-acorns/
Wood Characteristics
http://www.wood-database.com/wood-ar...rom-white-oak/
[video=youtube;aI9-8GF8k2k]http://www.youtube.com/watch?v=aI9-8GF8k2k[/video]
RED OAK GROUP
- Leaves have bristled tips
- Bark is generally tighter, not flaky, but can still be deeply furrowed on some species
- Acorns VERY bitter
- Acorns take two years to mature
- Acorns drop in summer to fall depending on latitude and species
- Acorn crops typically heavy every other year
- High nutritional value to wildlife, not preferred taste
- Wood grain very open and porous
WHITE OAK GROUP
- Leaves do NOT have bristled tip
- Bark is light color and flaky
- Acorns bitter, but not near as much as Red Oaks
- Acorns mature in one year
- Acorns drop in fall.
- Wildlife and Human favorite
- Wood pores clogged with tyloses, better for woodcraft
Acorn Preparation
http://www.eattheweeds.com/nuts-for-acorns/
Wood Characteristics
http://www.wood-database.com/wood-ar...rom-white-oak/
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On the subject of acorns. When I was in elementary school, we learned an Indian method for preparing acorns in which I think we used ash to help draw the tannins from the acorns to speed-up the processing. I wish I remembered how this was done as I have not found anything on the internet showing this process.
Does anyone know this method?
Does anyone know this method?
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Sounds like we both had the same classes back when CA had money for schools and actually educated their young'uns.
I remember the same, and we got to participate, but I remember someone, ( think an Indian lady) show us some way to use ash, maybe as a filter, or as part of the soak, which helped speed-up the tannin-leaching process.
