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Acorn: collection, storage and use of acorns

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Uni project
Acorn: collection, storage and use of acorns

It is known that acorns, fruits produced by oak (Quercus), are the traditional diet of wild boars and, in fact, pigs, both animals of which are balanophages. However, acorns have long been part of the human diet, and today this use is increasingly covered.


When to collect acorns?


Acorns are dried fruits of oak, or rather, they are seeds from one seed. The top of the cup attaches it to the stem like solid, welded bracts.


When acorns ripen, they fall to the ground: you just need to pick them up. Leave the ones that are still tied to the tree, they are not ripe yet. The harvest period is October, sometimes from the end of September, until All Saints' Day and during November.

It is best to use acorns to collect rake for acorns.



Be careful not to take acorns with one or more small holes: they are parasitic on worms and / or insects.


How to store acorns?


After harvesting, keep it in a box or canvas bag until the acorns are a little dry, but do not leave them too much outdoors, they will not hold well.


Mixed with sand or dead leaves, they will stay on the bottom of the refrigerator for several months.


How to enjoy the benefits of acorns?



If acorns were used to survive periods of food deficiency, this is easy to explain, given their caloric content (390 kcal / 100 g). They are especially rich in carbohydrates (starch) by almost 50%, as well as lipids (24-30%) and low in protein (6-7%). They provide a lot of calcium, potassium, phosphorus, magnesium, B vitamins (especially B3 or PP).


But acorns also contain tannins that make them bitter and tart, which requires leaching to rid them of these tannins: soaking or cooking in several waters, using clay or solvent.


We distinguish "sweet" acorns that grow more in the south, with low tannins, such as white oak (Quercus alba), oak (Quercus ilex), bicolor oak (Quercus bicolor), cork oak (Quercus suber) or oak burs (Quercus macrocarpa) and acorns in cool regions that contain many tannins, such as red oak (Quercus rubra), which are bitter and poisonous if you do not get rid of your tannins.


Use of acorns


Previously, flour made from acorns was called "Arabian rakahu": it was used to make women overweight and allow children to grow well. Today, acorns are still used in flour to make bread. They are similar to chestnuts, but may also have a nutty taste.


In Korea, a variety of jelly is made from acorn flour, which is called "dotorimuk" (photo below).


Roasted you can make "coffee" that does not excite. This drink, as an infusion (30 g / l of water) at the rate of one cup (150 ml) per day, can be used to treat heartburn, hemorrhage, diarrhea, urinary incontinence, white discharge, tuberculosis ...


How to get rid of acorns from tannins



Start with a little chestnuts: cut the outer shell of acorns and cook them in water for 15 minutes. Then remove the outer bark and then the thinner bottom.


Cook the acorns again for a quarter of an hour after grinding them, change the water and cook again. When the water is clear (usually after cooking twice), it is a sign that the tannins have been removed.


If you have clay, add it to cooking water, it absorbs tannins: you will speed up the process.


Recipes based on acorns


Acorn flour: to make flour, you just need to let them dry (very soft oven for a long time) before grinding them.


Acorn pate: make a puree of cooked acorns and add leeks, chopped onions and garlic, salt, pepper, a drop of olive oil and a little chopped juniper. Cook in a greased pan at Th ° 6 for 30 minutes. Eat cold with green salad.


Acorn Pie: Mix the cooked acorns to make a puree and add yogurt, a tablespoon of sour cream, honey, dried fruits (apricots, grapes, figs, prunes ...), two eggs that you can white snow, a little cinnamon and vanilla and milk to make the dough more fluid. Pour the dough into an oil cake pan and place in the oven at Th ° 6 for 40 minutes.


Source: https://svop.org

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