Oak – Quercus spp.
Today is a holiday steeped in tradition and plants. Halloween is based on the traditional Celtic holiday of Samhain (pronounced sah’win or sow’in). Samhain is the time of the year when the veil between the physical and spirit world are believed to be the thinnest. It marks the darkest time of the year, when the night is long and all plants have turned their energy toward their roots. Because all life begins in darkness, whether the darkness of the ground, egg, or womb, Samhain is also the Celtic New year. If you look closely at trees this time of year, you will see that they already hold the buds for new growth next spring.
This is also the season when oak (Quercus spp.) leaves are turning and acorns are falling. Oak is also one of a handful of trees (and shrubs) that was believed in the Celtic tradition to be a doorway to the spirit world (Hawthorn and Elder are two others). In fact, its traditional Gaelic name of duir, means “door”. Oak groves were home to ceremonies and important festivals. Oak is the king of trees, believed to help instill strength and wisdom.
There are more than 600 species of oak found around the world with a wide array of uses. Medicinally, oak is known mostly for its astringent properties and high tannin content. It was traditionally used to stop gangrene, diarrhea, hemorrhaging, loose teeth and weak gums, and mixed with other herbs for sore throat. It is used whenever there is an excess of fluids or loss of tone. It is antiviral, antibacterial, and antiparasitic. Traditionally, Quercus alba was most commonly used as medicine but all Quercus species can be used.
Oak, because of its high tannin content, is also used to tan hides and in the leather industry. Different species of oak are used in the brewing of spirits and wine to instill flavor, color and aroma. A strong and hard wood that is resistant to fungal and insect infestations, oak has a rich history of use in construction, including for building homes, ships, flooring and furniture.
The bark of the cork oak, Quercus suber, is used to make cork wine stoppers. This Mediterranean species, found only in Spain, Portugal, Morocco and Algeria, is now also used as the more sustainable option for flooring, clothing, furniture, and much more. Unlike wood, cork products are made from the cambium layer and can be harvested every nine years without harming the tree. In Portugal, which produces nearly 50% of the world’s cork supply, cork oaks have been protected by laws from removal and over harvesting since the early 13th century (Learn more about traditional cork harvesting).
Oaks have also been long prized throughout their native regions for their nuts. Acorns are not only an important food source for many animals and birds, but acorn flour is a traditional food in the diet of Native Americans, Mediterranean cultures, and Korea. Acorns are rich in important protein, fat, and calcium, potassium and niacin. Tannin content in acorns differs between oaks species and some species produce acorns that are more palatable than others. All acorns need to be leeched with water to remove the tannins before consuming. Traditionally, they were cracked open and placed in a running river or creek for a few days to remove the tannins. Today, this process is often accomplished by soaking or rinsing chopped acorns in water until the tannins are removed and the water is no longer brown.
If you want to try using the acorns from that oak in your yard, first make sure you learn how to process them correctly, and then try this delicious gluten-free recipe for almond acorn cookies.
Almond Acorn Drop Cookies
This recipe is adapted from a recipe in Nourishing Traditions by Sally Fallon.
¾ cup of almond flour
¾ cup of acorn flour
½ cup of butter or coconut oil
1 cup arrowroot
½ cup of maple sugar (or sucanat)
1 tsp. vanilla extract
1 tsp. almond extract
½ tsp. sea salt
2 handfuls of whole almonds
Place all ingredients into a bowl or mixer and combine until well blended. Place tablespoons of the resulting dough onto a buttered cookie sheet and gently press a whole almond in the center of each. Bake at 300F for 5 minutes and then gently press down with a fork. Continue to bake for about 15 minutes. Let cool completely.
