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This is the description page for Oak (Quercus spp) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the wild foodstuff: Oak.  The term 'oak' refers to of any of several hundred species of trees and shrubs in the genus Quercus (from Latin 'oak tree') Oaks have spirally arranged leaves, with a lobed margin in many species; some have serrated leaves or entire leaves with a smooth margin. The flowers are catkins, produced in spring. The fruit is a nut called an acorn, borne in a cup-like structure known as a cupule; each acorn contains one seed (rarely two or three) and takes 6-18 months to mature, depending on species. In Britain the commonest oak is the sessile oak, Quercus robur and certain parts can be used as a foodstuff. The leaves, when fully fallen from the tree and dry and brown can be used as a bittering agent in mead. It is also possible to make a mead out of young oak leaves. The acorns when roasted and leached of their tannins in running water can be made into a substitute for coffee. But they should be soaked in boiling water before roasting or the resultant drink will be unpleasantly bitter. The same is true for making flour from acorns. Acorns are the nutty fruit of the various species of the genus Quercus (oak). The acorn itself is a nut, containing a single seed, enclosed in a tough, leathery shell, and borne in a cup-shaped cupule. There are almost 130 species of oaks, all of which generate acorns of one description or other. Only mature oaks produce acorns and mature oak trees and mature oaks are extremely tough. As a result oak trees will bear their fruit even during the worst droughts. This is why acorns, turned into acorn flour were a survival food during times of drought in all periods up to and including the Middle Ages and why they were very important to the diet of many native Americans. It should also be remembered that the Europe of the past was a continent of broad-leaved oak-based forests. Oak trees were the natural biological climax and oak trees covered the entire continent. As a result oaks would have been in abundance and acorns along with acorn flour would have been a staple of the diet. Despite this, European (and especially the Englis oak, Quercus robur contain lots more tannin than their North American equivaent, Quercus alba. Tannins are toxic and though roasting removes some tannins the only effective way to leach tannins from acorns is to soak them repeatedly in water. Our ancestors probably suspended baked and shelled acorns in streams for several days before rendering the acorns into flour. Recipes Utilizing Oak Acorn and Hazenut Pap |
Welcome to the Celtnet guide to wild foods. As this recipe site has grown it has become obvious that to allow people to replicate some of the more ancient recipes on this site (especially from the Ancient, Roman and Medieval periods) it is necessary to list modern alternatives but also to produce a guide so that the curious can find the original (often wild) ingredients for themselves. These pages are an attempt at bringing all these potentially useful and often forgotten wild foods together into one place.
It is a sad fact that we have lost much of the knowledge we once had of the seasonal wild foods that we have on our own doorstep and which are not only safe to eat but which are also very tasty and fresh. This section of the site grew from the work I've done on the ancient recipes section of this site. After all, for our ancestors before farming wild foods were the only foods available. This guide therefor represents images lists and recipes for various wild foods you can gather and what you can do with them. For the most part the list contains edible plants. But I am beginning to add a new section on edible wild mushrooms and this part of the site will be expanding to include many other plants and species very soon. If you would like to know how to cook with these wild foods, then as well as having links to individual recipes on these pages you can also visit my Wild Food Recipes pages for many more (over 1000 and growing) recipe ideas.
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A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
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