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Ancestral food
About 500 species of Quercus have been very
important in human nutrition in different cultures and places all around the world. In Japan,
acorns from the Daimyo oak (Quercus dentata)
are roasted and consumed as a food or a coffee
substitute. In North
America, natives used
eight different oak species, gathering their
acorns for food. Specially, the best ones are
from Quercus macrocarpa, used to make bread
and muffins. Nowadays, in Korea, acorn jelly is
a popular meal (dotorimuk) as are noodles made from acorn starch (dotori gooksoo). Acorns
are one of the basic ingredients in racahout, an
Arabic preparation for children and ailing persons. In Italy, acorns as a food have fallen into
disuse, although in the past the fruits of Q. frainetto, Q. congesta, Q. cerris, Q. suber y Q.
ilex were mixed with chestnut and rye flour to
make bread (Pignone and Laghetti, 2010)
Among plant remains found in Spanish archaeological settlements, one of the more common fruits is
the acorn. In fact, there are remains both of the
fruits and food products, e.g. cakes. Often, acorns
appear mixed with cereals, pointing out the use of a
mix with other seeds (Garca et al, 2013).
In our field work in Southern Spain, we have documented the old practice of picking acorns in autumn
and spreading them out on the upper floor of houses, to be used later in human or animal nutrition.
Nowadays, acorns in Spanish nutrition have definitely fallen into disuse.
Oak management
Figure 3: An illustration of a acorn (J.F.)
Animal fodder. Acorns are very appreciated by livestock. Sheep, goats and pigs eat them when they
fall to the ground. In La Mancha, acorns were gathered and fed to pigs in their pens. Shepherds
would beat the oak branches with sticks so the
acorns would fall off the oak trees, making it easier
for animals to graze.
Figure 5: The dehesa, a traditional management system which
juggles acorn production with other uses.
Traditional Uses
Food. Acorns can be eaten raw or roasted. Acorn
cakes are prepared by making a dough with boiled
acorns mixed with honey. With this dough, people
fill pastries which can be fried or baked in the oven.
In the Alcaraz Range (South-East Spain) an old recipe is composed of lentils with acorns (see below).
In many places acorns have traditionally been
ground up and roasted to be used as a coffee substitute.
De cebo (4th)
Formerly, sweet acorns were saved for people, whereas the bitter ones were used to feed animals.
Folk Medicine. Since antiquity, acorns have been
employed to control diarrheas, due to the astringent
properties in their tannins. There are different home
-made remedies, including an acorn-milk drink
(Garca y Pereira, 2013). People used these fruits
as astringents in the Segura and Alcaraz ranges,
preparing a beverage by boiling acorns with bay leaves and corncob stigmas. After delivering a baby,
women were nourished with a porridge made with
acorn flour to increase milk production (Verde et al,
2008).
Craftwork. Acorns, due to their richness in tannins
(the more bitter, the better), have been used to tan
leather (Pignone and Laghetti, 2010).
Beekeeping. Acorns with worms secrete a dark,
sticky, sweet syrup which bees utilize to make a
thick, dark oak honey.
Liquours. In Extremadura (West Spain) there is a
typical, delicious acorn liquour, sweet and aromatic,
which people drink for digestive purposes.
Bay leaves
Garlic
Tomato
Paprika
References:
Carabaza, J.M., Garca, E., Hernndez, J.E. y
Jimnez, A. 2004. rboles y arbustos de AlAndalus. Ed. CSIC.
DRAE (Diccionario de la Real Academia Espaola). www.rae.es (accessed online on December 14, 2014).
Garca y Bellido, A. 1968. Espaa y los espaoles hace dos mil aos. Segn la geografa de
Estrabn. Ed. Austral. Madrid.
Garca, E. y Pereira, J. 2013. El uso medicinal
de la bellota. Medicina Naturista 7:42-50