Acorns (Quercus spp.) have long been thought of as a last resort food, but these small parcels of goodness pack quite a nutritional punch when processed the right way. Processing them is important, as acorns (like tea, chocolate and red wine) are jam-packed full of tannins. So much tannic acid in fact that they’re toxic to many livestock and even humans in their natural form. Leaching them of their tannins takes a little time and dedication. You also have to wait for trees to produce a mast crop every four or so years, though for the enthusiastic forager this can involve many enjoyable months of scouting these beautiful trees in the lead up to autumn. Patience certainly is a virtue where acorns are concerned, as they can reward you with easy to store sweet and nutty flour, and a cheap, cheerful and fattening winter feed for chooks and pigs.
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