Naturally I accept all responsibility for any unfortunate outcome that may arise from my culinary curiosities.
I have thrown up from drinking tea that was too strong (left the tea bag in the cup and forgot about it). The effects of too-high tannin levels can be more than an unpleasant taste in your mouth. Didn’t have any lasting effects from the too-strong tea, but it’s something to keep in mind if you (like me) don’t enjoy vomiting.
There’s a huge willow oak by the neighborhood entrance. I’ve been scanning the ground underneath it for saplings to no avail. I did pick up a nice red maple sapling Sunday during when Fang and I were walking on a game trail near our house. It’s in a pot until next fall when I can transfer it to the hill behind our house. I’m hoping I can find a dogwood sapling or two.
Reading up on English Oaks, it seems that the acorns are usually inedible without leaching, however, I do know where there are some Holm(Holly) oaks, so I’m going to try those.
I would also have accepted, “No, they’re just out of their tree.”
I’ve heard that, like other fruits/nuts/etc, that the seasonal changes experienced by the oak trees impact the nuts greatly (be careful when something impacts your nuts).
Anyway, acorn taste can vary year to year based on overall climate, and they fall in cycles, which are just starting to be understood. Some studies suggest that it is a 2-3 year cycle, and some suggest the cycles are tied to things such as the last/first frost, ground temps, etc.
It has been a hugely fruitful autumn this year; I’ve had to sweep the path of acorns several times because there was a full layer of them - dangerous to walk on.
With other plants, a bumper crop is often a mild-tasting one; chillies, for example, will produce insanely fiery fruits (albeit not very many of them) if they are malnourished, underwatered or stressed in other ways; I wouldn’t be surprised if this principle held true for acorns too.
Evidently too many acorns can be poisonous to horses and ponies. This is why in the New Forest they release pigs to eat the acorns before the wild ponies are harmed. This year, because of a bumper crop, even more pigs than usual had to be used. News story here :- BBC
Incidentally, note the word “pannage”, something to impress your friends with when you use it !
I’d just like to say that it’s strangely pleasing to see Mangetout living up to his pantophagous eptithet.
Acorn flour can be found in many Korean grocery stores. I assume it’s been processed to reduce tannin levels. I haven’t learned how to cook with it yet.
During WW2 ersatz coffee was made from acorns .