In the video blog above, I talk about how to turn acorns into food by removing the bitter astringent compounds in the nuts. Specifically, I cover hot and cold leaching. There are other ways of doing it than just the ones I cover above, including using lye, lime, clay, or sand. For in-depth info on those methods, I recommend Sam Thayer’s book, “Nature’s Garden.”
In plants, tannins serve as antimicrobial agents. For this reason, people can use the water left over from leaching to make an astringent, antiseptic skin wash. Tannins are also used in hide tanning.
Here are other great resources on eating acorns:
Green Deane goes “Nuts for Acorns”
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