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Quercus virginiana Cultivation | Propagation | General Uses Edible Uses: Seed - raw or cooked[63, 161, 171]. Low in tannin, it has a sweet flavout[82]. The seed is usually produced in clusters of 3 - 5 and is about 25mm long and 10mm wide[82, 200]. It is about 12mm long according to another report[227]. It can be dried, ground into a powder and used as a thickening in stews etc or mixed with cereals for making bread. The seed contains bitter tannins, these can be leached out by thoroughly washing the seed in running water though many minerals will also be lost. Either the whole seed can be used or the seed can be dried and ground it into a powder. 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. An edible oil obtained from the seed is used for cooking[149, 161, 177]. The roasted seed is a coffee substitute. For further Quercus virginiana gardening information |
