Hybrid Oaks for Human Consumption

Hello all,

I have been looking extensively into Hybrid Oaks and I would love to hear any thoughts on the matter from this community, specifically in regards to human consumption of acorns. The purported abundance of balanocultures around the world, and the ecological powerhouse status of oaks were the two main reasons that made me consider oak as a potential staple. Unfortunately, wild oaks, even the sweeter white oaks, run into a few problems. The tannin content can be reduced greatly by proper species selection and preparation but still remains an obstacle, especially in areas with limited access to water. Furthermore, the long mast years and long years to bear nuts from seed also present a problem. Hybrids seem to solve all of these problems with lower tannin contents, few to no mast years, and substantially fewer years to bear nuts from seed. However, most of these hybrids seem to have been developed with deer food value for hunting. Nonetheless, they are reported to still produce sweet acorns and they are white oak hybrids so I doubt any human consumption would be a problem. My main question is whether anyone in this community has any experience growing these hybrids oaks, or any oaks, for human consumption and what has that been like?

My main focus is on native white oak hybrids, notably Schuettes (Quercus macrocarpa x Q. bicolor) and Bebbs (Q. macrocarpa x Q. alba) oaks. It also seems like some selections of Bur (Q. macrocarpa) oak is suitable as a nut crop on their own. Another straight species of interest is Dwarf Chinkapin Oak (Q. prinoides), since it's a shrub oak it should be producing its sweet acorns in only 2-3 years even without hybridization. In addition, the mast years are said to be few if none. Along with American Hazelnut (Corylus americana), it is one of the quicker nut crops that I hope to use while the tree crops get established. I also know that some of the native white oaks, along with hickory, were used very successfully by Native Americans in the final stage of milpa cultivation, but that is longer term than I can do right now.

All the best,
Eric S.

I know there is an excellent thread on acorn edibility, however, it did not mention hybrid oaks and their cultivation to any degree.

I was unaware of oak hybrids bred for the deer plot trade, but they sound excellent.
I suppose they are the oak equivalent of a Dustan chestnut tree?
The size of the acorns could be an issue.
Deer would eat small acorns whole while we will want to remove the shell.
If the acorns are small they might not be worth shelling.
Even then,  crushing them for oil and using the residue for animsl feed could make them worthwhile.

I have some 4yr old Ashworth Bur Oaks, based on Bill Mollison’s recommendation. I do not know its heritage, but it is supposed to have a large, edible acorns without needing leaching. I have yet to see any acorns yet as the trees are still tiny. I am trying to remind myself they are growing 10x the rate underground than above for the first decade, because it is slow going.

I heard about a way to wash tannins out.  Alcohol!  I haven’t tried it but I’m excited about the potential for this process.

Water dissolves tannins but soaking acorns is slow. Why?  I’m only an amateur chemist but I was pondering this and I imagine the oils impede water reaching all the tannins.  Maybe the alcohol is either: 1) acting as a surfactant (temporary “soap”) between the oil and water. 2) Temporarily dissolving some oil. or 3) Reducing the water’s surface tension.  (Or something along these lines.)

Of course the alcohol can (and should) be washed out with water/dried/evaporated out before consumption.

Hi William,

Exactly! Chestnut is another excellent nut tree for deer value as well as humans. From what I've seen most of the deer-oriented oak hybrids have quite large acorns, especially since most of them have Bur Oak as one of their parents. Perhaps they crush them underfoot before eating the large ones that they are browsing on the ground? Excellent point about the oil too! Red Oaks seem to have a higher oil content and the extra tannins aren't a problem since tannins aren't fat soluble.

Hi Ben,

Those Bur Oaks sound like a good choice and, as you mention, I've heard Bur Oaks in general can be very slow growing. Large and edible acorns sound great so I hope it turns out well!

Hi Mike,

I have not heard of alcohol for leaching tannins, it sounds fascinating! And perhaps removing the oil from the acorns first would enable easier tannin leaching? Since defatting has to be done for long-term stable storage of acorn flour or other processed products, it's worth trying it first.

Thank you all for the input!
Eric S.