Are Acorns Actually Poisonous or Edible?

Gourmandize

You've probably gone out for a walk and spotted them: acorns, scattered across the ground underneath oak trees. Can you eat them? YES!

Acorns have been used as food across the world since the dawn of civilization. And it makes sense, because oak trees are found nearly everywhere, from North to South America, across Europe to Asia. Pliny the Elder, the Roman natural philosopher, considered oak trees to be sacred — in his words, the “tree which first produced food for mortal man.”

These days, most forest-floor acorns go ignored — except by industrious little squirrels. But acorns are rich in energy and nutritional value. They're high in numerous antioxidants, including vitamin C, magnesium, calcium, and phosphorus, and have a low glycemic index (keeping your blood sugar levels regulated!). They're also gluten-free!

So why don't people eat them? Acorns are high in tannins, which make them extremely bitter to the point of being inedible. (Fun fact: the tannins in oakwood barrels are what make red wine taste dry).

But acorn tannins can be leached out. One method is to boil the shelled acorns until the bitterness is removed, changing the water as it turns dark.

Acorns can be roasted and served with a main dish (grilled salmon or chicken go nicely), or made into soups, breads, pastas, cakes, or cookies. With a little imagination, the possibilities are limitless!

Here's a nutty idea: try these delicious acorn maple shortbread cookies!

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