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Quercus alba Cultivation | Propagation | General Uses Edible Uses: Seed - raw or cooked[226]. Somewhat sweet[229]. The seed is about 1 - 3cm long[200] and ripens in its first year[235]. It contains about 6% protein and 65% carbohydrates[213]. It is low in tannin and needs little if any leaching. It is said that those seeds with red or pink blotches on the shell are the sweetest[183]. Any bitter tannins can be leached out by thoroughly washing the dried and ground up seed in water, though many minerals will also be lost. It can take several days or even weeks to properly leach whole seeds, one method was to wrap them in a cloth bag and place them in a stream. Leaching the powder is quicker. A simple taste test can tell when the tannin has been leached. The traditional method of preparing the seed was to bury it in boggy ground overwinter. The germinating seed was dug up in the spring when it would have lost most of its astringency.The seed can be roasted and then eaten, its taste is something like a cross between sunflower seeds and popcorn[183]. The roasted seed is a coffee substitute that is free from caffeine[226]. For further Quercus alba gardening information |
