Pedunculate Oak
Quercus robur — Fagaceae
Italiano: Quercia — Roure/Farnia
Description
Pedunculate Oak (Quercus robur) belongs to the Fagaceae family and is native to Europe. It thrives in Forests, Parks, Hills, Plains environments across regions including Italy, France, Germany, UK, Spain. Botanically, Pedunculate Oak is acorns flour after leaching. Young leaves salad. Historic flour.. It is also known locally as Roure/Farnia. The edible parts include Acorns processed, Young leaves. With an edibility rating of 4/10, it ranks as a moderate wild food source. Harvesting is best done during November, October and September. Nutritionally, Pedunculate Oak stands out for its Folate (49.0mg, 12% DV), Potassium (410.0mg, 9% DV) and Zinc (0.8mg, 7% DV). It also provides 2.6g protein and 5.0g dietary fiber per 100g serving. In the kitchen, Pedunculate Oak offers a Tannic nutty flavor profile. Leaching 7 days boiling flour raw leaves. Common culinary applications include acorn flour, raw leaves. Popular preparations include Acorn bread, Acorn flour, Wild vegetable stir-fry, Steamed wild greens. For storage, flour 6mo. Safety note: Raw acorns toxic HIGH tannins. Leaching required. Antinutrient content is hIGH tannins leaching needed. Safe lookalike species include Chestnut similar fruit. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Acorn bread
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: acorn flour, raw leaves Storage: Flour 6mo
Recipes
- Acorn bread
- Acorn flour
- Wild vegetable stir-fry
- Steamed wild greens
- Vegetable tart
- Wild winter pesto made from Pedunculate Oak
- Traditional Pedunculate Oak soup
- Pedunculate Oak and potato frittata
