Never use this or any other herb without first consulting your Doctor!
ACORNS
Quercus species
Parts Used: Fruit of the Acorn tree
Energy and Flavors: Sweet, mildly bland and slightly
bitter depending upon how well they have been
leached
Systems Affected: Nutritive systems, lungs
Biochemical Constituents: Tannins, flavonoids, sugar,
starch,albumin and fats
Properties: Nutritive tonic,demulcent,astringent
Acorns are ideal food for those with wasting,degenerative diseases such as TB and AIDS. One conjures nineteenth-century memories of George Sand serving Frederick Chopin his regular daily acorn coffee and various homeopathic remedies. In fact, Throughout the nineteenth century when tuberculosis was not an uncommon disease, the highly nutritious acorn porrage was one of the most commonly prescribed foods.
Acorns must be properly leached. First, the acorn is shelled and ground; the meal is then tied in a bag upon which cool water is allowed to wash the excess tannins for several hours. The meal can be dried and pan toasted for use as a food or beverage. Some of the tannins probably remain, making this a near-perfect food for diarrhea. The acorn was a staple of the California Native Americans and is still eaten as a food by traditional people in many parts of the world.
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