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The acorn is the nut of the oaks and their close relatives (genera Quercus, Notholithocarpus and Lithocarpus, in the family Fagaceae).
Meet David M. Bird, a creative artist who makes charming little creatures called "Becorns" using natural materials like acorns, sticks, and pinecones. Drawing on his experience designing toys for ...
Acorns per pound range from 200 to 750. Acorns mature from August to November of the second year. Trees begin bearing acorns when they are about 25 years old, and optimum production is reached when they are between 50 and 75 years of age. Good acorn crops are frequent, occurring at 1- or 2-year intervals, with light crops in intervening years.
The acorns are very large, 2.5–5 cm (1–2 in) long and 2–4 cm (3 ⁄ 4 – 1 + 1 ⁄ 2 in) broad, having a large cup that wraps much of the way around the nut, with large overlapping scales and often a fringe at the edge of the cup. [3] The wood when sawn transversely shows the characteristic annual rings formed by secondary thickening.
The wood is a dull brown approaching yellow. [9] [10] The acorns are medium to dark brown and range from 2 to 3 cm (3 ⁄ 4 to 1 + 1 ⁄ 4 in) in length. The caps have deep stippling and are found most often as singlets, but occasionally as doublets. The acorns ripen from October to November. [10]
Acorns are rich in vitamins, nutrients and minerals that help to support heart, bone and muscle health, as well as energy, metabolism and brain function, according to Best.
The acorns can be eaten but, if bitter, may need to have the tannins leached. [21] Native Californians commonly gathered the acorns, which they considered good-tasting, and processed them into acorn flour. They made baskets out of blue oak seedlings, utensils such as bowls from the wood, and dye from the acorns.
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