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Dotori-muk-muchim (acorn jelly salad). Like other muk, dotori-muk is most commonly eaten in the form of dotori-muk-muchim (도토리묵무침), a side dish in which small chunks of dotori-muk are seasoned and mixed with other ingredients such as slivered carrots and scallions, garlic, soy sauce, sesame oil, red chili pepper powder, and sesame seeds.
[32] Unlike many other plant foods, acorns do not need to be eaten or processed right away, but may be stored for a long time, much as squirrels do. In years that oaks produced many acorns, Native Americans sometimes collected enough acorns to store for two years as insurance against poor acorn production years.
The fruit is a nut called an acorn, borne in a cup-like structure known as a cupule; each acorn usually contains one seed and takes 6–18 months to mature, depending on the species. The acorns and leaves contain tannic acid, [5] which helps to guard against fungi and insects. [6] There are some 500 extant species of oaks. [7]
Articles relating to acorns and their culinary uses. They are the nuts of the oaks and their close relatives (genera Quercus and Lithocarpus, in the family Fagaceae).They usually contain one seed (occasionally two seeds), enclosed in a tough, leathery shell, and borne in a cup-shaped cupule.
A russet potato with sprouts The bean pods of the mesquite (above) can be dried and ground into flour, adding a sweet, nutty taste to breads A maple syrup tap Several large pumpkins Acorns of sessile oak. The acorn, or oak nut, is the nut of the oaks and their close relatives (genera Quercus and Lithocarpus, in the family Fagaceae).
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You may be skeptical about whether bay leaves actually have flavor, but rest assured they most certainly do. Bay leaves are one of the more elusive herbs with a flavor that puzzles people. Despite ...
The acorns ripen in autumn, about six months after pollination. [9] It is a resilient tree that can survive temperatures below −20 °C (−4 °F), and that on occasion reach 47 °C (117 °F). [5] As opposed to Quercus ilex, its acorns have a very low level of bitterness tannins and so are generally sweet and a good energy source for livestock ...