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The flower color is yellow to green, depending on the season. The acorns are ovate, 7–13 millimetres ( 1 ⁄ 4 – 1 ⁄ 2 inch) broad and 17–31 mm ( 5 ⁄ 8 – 1 + 1 ⁄ 4 in) long, a third to a half covered in a deep cup, green maturing pale brown about 18 months after pollination ; the kernel is very bitter.
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.
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 ...
Knocking down acorn to feed pigs. 1300s England. Mast is the fruit of forest trees and shrubs, such as acorns and other nuts. [1] The term derives from the Old English mæst, meaning the nuts of forest trees that have accumulated on the ground, especially those used historically for fattening domestic pigs, and as food resources for wildlife.
Acorns have bowl-shaped caps that cover one third of the nut. Acorns usually mature in autumn. The quantity of acorns produced can vary year to year, producing about 32,000 acorns one year and very few the next. Germination of acorns is highly correlated with the amount of moisture during the rainy season. [7]
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The fruit is a slender reddish brown acorn 2–3.5 cm (3 ⁄ 4 – 1 + 1 ⁄ 2 in) long and 1–1.5 cm (3 ⁄ 8 – 5 ⁄ 8 in) broad, with the basal quarter enclosed in a cupule; unusually for a red oak, the acorns mature about 7–8 months after pollination (most red oak acorns take 18 months to mature). [8] Q. agrifolia acorns and leaves