This is the time of year when you can notice oak tree’s tiny seed acorns, falling to the ground.
This mighty seed may be one of the most strength giving foods you have ever eaten.
Acorns are rich in Vitamins B6, B12, niacin, thiamin, and folate riboflavin. They also contain magnesium, iron, calcium, zinc, sodium, phosphorus, copper and manganese and are good sources of fiber and protein. So lowly acorn’s nutritional value makes it sound like a superfood.
How to Deal With Acorn Tannins
All varieties of the acorn are edible.
Because of its high levels of tannic acid, an astringent, which gives a bitter taste and can be toxic we are not scooping them.
But, the good news is that tannic acid is water soluble. It can be removed through a simple, yet time-consuming process. So don’t be surprised to hear soon that the acorns are the new trendiest nut.
How To Process And Eat Acorns
- Choose only ripe acorns.
Take the brown ones that are ripe and completely intact.
- Shell the acorns.
This most time-consuming part of the process can be performed both before or after you remove the tannins with water. You can try whichever method you choose to reveal the meats within. Do it carefully and protect your eyes and fingers!
- Remove the tannins.
There are several different ways to remove the acorn’s tannic acid content and to make them more tasteful and easy to process.
Boil – After removing the acorn caps, put the nuts (still in their shells) in a large pot of clean water. Bring it to a boil at first for 10 minutes, then replace the water and boil again for 10 minutes. Repeat this procedure for one more time or until the water runs clear before attempting to shell.
Flush – Put the acorns under cold running water in a cheesecloth bag for several hours. Once the water runs clear, the acorns should be eatable.
Soak – Soak the acorns in a mixture of baking soda and cold water (1 teaspoon per quart of water) for at least 12 hours.
Now it’s time to decide what you want to do with your acorns! Spread them in a single layer and allow to dry in the sun or roast the meats in the oven. Don’t leave them damp because they will easily mold. Once dry, you can ground them into flour and use as a coffee alternative, or you can use them brined like olives!