Step into an oak grove this October and you’ll find the ground scattered with acorns, nature’s classic autumn gift. These humble nuts, often crunched underfoot, have been a vital food source for people and wildlife for thousands of years.

Identifying Acorns

• Grow beneath Wisconsin’s many oak species: white, red, black, bur, and swamp.
• Each nut sits in its own little “cap,” like a beret.
• Species vary: bur oak acorns are large and fringed, red oak acorns are more pointed, and white oak acorns are smooth and sweet.

Harvest & Preparation

• Gather fresh, intact acorns (skip ones with small holes or mold).
• Shell and leach tannins (the bitter compounds) by soaking in changing water — hot for faster results, cold for a gentler process.
• Once leached, dry and grind into flour, or roast the nutmeats for eating.

Uses

• Acorn flour: Adds an earthy, nutty depth to breads, muffins, or pancakes.
• Roasted acorns: A crunchy snack, especially sweet when made from white oak.
• For the forest: Acorns are also a crucial autumn food for squirrels, deer, turkeys, and even bears — so take modestly and share with the wild.