Geoscience Reference
In-Depth Information
minerals, and trace elements than are found in typical grocery store veggies. (For a list of re-
commended edible and medicinal plant guides, see the recommended reading in
appendix 1
)
.
Acorns.
Acorns are the nuts from about fifty-five varieties of native oak trees. Gathered in
the fall, acorns were traditional staple foods for several indigenous peoples. They were stored
in baskets and crushed or ground into flour for cooking. In my local area, grinding depressions,
where indigenous peoples ground their nuts into meal, are a common sight on the granite slabs
adjacent to lakes and rivers. Some varieties of acorns are sweet and may be used without spe-
cial preparation, but bitter varieties require treatment to remove excess tannic acid prior to eat-
ing. To remove bitterness, shell the acorns and boil in water until the water turns brown. Drain
and repeat until the water stops changing color. If boiling is not an easy alternative, wrap nut-
meats in a cloth and soak in a clear running stream for a few days until they taste sweet. Soak-
ing acorn mush to remove bitterness takes less time than soaking the whole seed. Acorn meal
makes excellent pancakes and muffins.
Figure 7-8. Acorns.
Black mustard, field mustard, and others.
These weeds grow more or less anywhere in fields
and disturbed areas. Most mustard leaves are best when harvested young in the spring, but
some in the mustard family are good throughout the summer. Seeds can be harvested, ground,
and mixed with vinegar, like commercial mustard. Young basal rosette looks similar to dandeli-
ons, only there is no milky sap. This is a tangy treat if you like strong flavors. There are no
poisonous look-alikes.
