We Love … Acorns

Acorns contain chemicals called tannins which have a bitter taste and can be toxic to humans.

But by leaching acorns to remove the tannins, they can be made safe to eat.


Leaching acorns is a simple process;

  1. Remove the acorn from the shell.
  2. Soak the shelled acorns in hot or cold water.
  3. Once the water turns brown, drain it off and soak again in fresh hot or cold water.
  4. Repeat this process until the water is clear.

Roasted Acorns

Roasting is probably the easiest way to cook acorns.

  • Leach in HOT water
  • Place the damp chunks onto a baking tray and sprinkle with salt.
  • Toast for 15-20 mins on a high heat.
  • When the colour starts to darken, they’re ready.
  • Cool and enjoy!

Acorn Coffee

Acorn coffee was popular in the UK during WW2, when getting hold of fresh coffee was really difficult. It is naturally caffeine free.

  • Leach with HOT water, then lay the acorns out in an ovenproof dish.
  • Roast on a low heat to dry slowly – this should take 1½ to 2 hours.
  • Move the acorns around the dish regularly to stop them catching.
  • The acorns will start to turn brown as they dry – you can choose whether you want a light or dark roast.
  • Once roasted to your preference, remove the acorns and cool.
  • Grind and use like you would real coffee

Acorns are enjoyed by many woodland creatures. Mice, squirrels and birds forage for acorns in autumn and store them over winter. So, …

If you are going to forage for Acorns, please follow the simple guidelines:

  • Always be sure you are sure of the plant before you pick it and never eat any plant you are unsure of.
  • Leave plenty behind for wildlife.
  • Make sure you have permission to pick
  • Only pick where plants are plentiful

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