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In Korea, an edible jelly named dotorimuk is made from acorns, and dotori guksu are Korean noodles made from acorn flour or starch. In the 17th century, a juice extracted from acorns was administered to habitual drunkards to cure them of their condition or else to give them the strength to resist another bout of drinking.
Image credits: prolixia #13. One of the first staple foods is kinda weird: Acorns. Acorns were actually farmed very early in human history, but to make them edible you have to soak them and treat ...
The fruit is an acorn, maturing about 18 months after pollination, 2–3 cm (3 ⁄ 4 – 1 + 1 ⁄ 4 in) long and 2 cm broad, bi-coloured with an orange basal half grading to a green-brown tip; the acorn cap is 1.5–2 cm (5 ⁄ 8 – 3 ⁄ 4 in) deep, densely covered in soft 4–8 millimetres (3 ⁄ 16 – 5 ⁄ 16 in) long 'mossy' bristles.
The mildly sweet (but perhaps unpalatable) acorns are edible, ideally after leaching. [6] [29] The bitterness of the toxic tannic acid would likely prevent anyone from eating enough to become ill. [29] Native Americans ate the acorns raw and roasted, also using them to make a kind of flour. [5] The hardwood is hard and heavily ring-porous.
[64] [65] An exception is the domestic pig, which, under the right conditions, may be fed entirely on acorns, [66] and has traditionally been pastured in oak woodlands (such as the Spanish dehesa [67] and the English system of pannage). [68] Humans can eat acorns after leaching out the tannins in water. [69]
In autumn, they turn brown, yellow-brown, or sometimes reddish, but generally, the color is not as reliable or as brilliant as the white oak can be. The fruit is a peduncled acorn, 1.5–2 cm (5 ⁄ 8 – 3 ⁄ 4 in), rarely 2.5 cm (1 in), long and 1–2 cm (3 ⁄ 8 – 3 ⁄ 4 in) broad, maturing about six months after pollination. [7]
Acorns, pine cones, etc.: Those things that mature fairly dry can be hung just as they are, strung, glued, or otherwise attached to just about anything that can’t outrun you and a glue gun.
Acorns: Ripen in autumn of second year, about 18 months after pollination. [3] Stalked, solitary or in pairs; nut almost spherical, 9–18 millimeters or 1 ⁄ 2 to 2 ⁄ 3 in long; cup embraces one-half to two-thirds nut, is cup-shaped covered with light red brown, downy scales, rounded or acute at apex. Kernel very bitter. [4] [3]