The light brown, ovoid or oblong seed is 8 - 12mm long[270 ]. This species belongs to the white oak subgenus, where the seeds are generally low in tannins and are often eaten[1050 ]. Although we have no specific information for this species, the seeds of all the species of oak are edible - indeed, several species have been used as staple foods, whilst most if not all have been used for food in times of shortage, when better foods were not available[331 ]. The seed is usually cooked before eating, though it can also be eaten raw. It can be eaten whole, though it is more commonly dried, then ground into a powder and used as a thickening in stews, etc, or mixed with cereals for making bread. In some species, especially many of those classified as 'white oaks', the seeds are low in tannins and have a more or less sweet and agreeable flavour. The seed of most species, however, have a very bitter flavour, due especially to the presence of tannins. In these species, there are various processes that can remove or at least reduce the amount of these bitter substances (although other water-soluble substances, including some minerals, will also be removed). Tannins are water-soluble, and therefore, the easiest way to remove or reduce tannin levels is by soaking in water. A few different methods are listed:- A traditional method of preparing the seed was to bury it in boggy ground overwinter and allow the wet soil to gradually leach the tannins. The germinating seed was dug up in the spring when it would have lost most of its astringency and bitterness. Another method was to wrap the seeds in a cloth bag and place them in a stream for several weeks. Drying the seed and grinding it to a powder before soaking speeds up the process. The fastest method is to use hot water, by cooking the powder and changing the water several times until the cooking water is no longer bitter. Alternatively, you can use cold water (which is reported to produce the best quality flour). In this case, you soak the powdered seed in cold water for 12 - 24 hours, then discard the water. Repeat this process a number of times until the soaking water is no longer bitter. The roasted seed of many Quercus species has been used as a coffee substitute. Arizona white oak (Quercus arizonica), a member of the beech family (Fagaceae), is a southwestern native valued for its edible acorns. Like all oaks, it produces nuts that can serve as food, but only after proper leaching to remove bitter and toxic tannins. Raw acorns contain high levels of these compounds, which can cause digestive distress, kidney problems, or worse if eaten in quantity. Traditional preparation involved shelling, grinding, and then soaking or boiling the nutmeats repeatedly to leach out tannins. Once processed, the acorns become palatable, with a mild, nutty, slightly sweet flavor. Fresh nutmeat is usually pale with a yellowish tint, smooth, and less astringent than that of many other oak species. This makes Arizona white oak acorns somewhat easier to prepare compared to the harsher “red oaks.” While acorns can be gathered in late summer through autumn, the window for harvest is short—dry weather helps preserve fallen acorns, but wet conditions can cause them to sprout or rot quickly. Overall, Arizona white oak acorns are a worthwhile wild food, though their quality is comparable to those of the closely related netleaf oak (Q. rugosa) [2-3].

Plants For A Future can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.


Quercus (oak) species are used in the traditional medicine of many cultures, being valued especially for their tannins. Various parts of the plant can be used, most frequently it is the leaves, bark, seeds, seed cups or the galls that are produced as a result of insect damage. A decoction or infusion is astringent, antibacterial, antifungal, antiseptic, styptic and haemostatic. It is taken internally to treat conditions such as acute diarrhea, dysentery and haemorrhages. Externally, it is used as a mouthwash to treat toothache or gum problems and is applied topically as a wash on cuts, burns, various skin problems, haemorrhoids and oral, genital and anal mucosa inflammation[4 ]. Extracts of the plant can be added to ointments and used for the healing of cuts[4 , 1231 ].

The leaves of most species in this genus are more or less rich in tannins. A mulch of partially decayed leaves can be placed around vulnerable plants to repel slugs, snails, grubs, etc, and these will, in time, break down to add humus and nutrients to the soil. Fresh leaves should be used with caution,; however, since they ecay, they utilize some of the nitrogen in the soil and thus can inhibit plant growth[20, K ]. Oak galls are excrescenctsthat are sometimes produced in great numbers on the tree and are caused by the activity of the larvae of different insects. The insects live inside these galls, obtaining their nutrient therein. When the insect pupates and leaves, the gall can be used as a rich source of tannin, which can also be used as a dyestuff and, in many cultures, to make ink[4, 331 ]. The bark of oak trees is also usually rich in tannins and can be used as a dyestuff and for waterproofing rope[331, K ]. The wood is close grained, heavy, hard, and strong. When it is of sufficient size, it is sometimes used to make furniture, but is seldom straight enough or large enough to be of commercial value[1050 ]. The wood burns well, giving off a lot of heat[331 , 1050 ]. In south-central Arizona, white-tailed deer eat acorns from the Q. arizonica tree, but it only makes up about 2% of their diet because they prefer acorns from other trees. In southeastern Arizona, however, this species is very important for migratory birds that use it as a food source during their breeding season.

Special Uses