- Region
- North America
- Origin
- Coastal and mountain forests of southwestern Oregon and California
- Traditions
- Hupa medicine
North America · Food · № 979
Notholithocarpus densiflorus
Food · North America
Tanoak
Notholithocarpus densiflorus
An evergreen tree of the beech family, between oak and chestnut. The acorns are nourishing but bitter with tannins, which must first be leached out.
Safety notes
Unprocessed acorns are bitter and hard on the stomach because of their tannins; always leach them well. The tree is threatened by the disease sudden oak death.
Cautions by tradition (1)
- Hupa medicine: Always leach well.
Preparation
Shell the acorns, pound them to meal and leach with water until the bitterness is gone; then cook into soup, bread or cakes.
Use in traditions
The tanoak acorn was the staple food of the Hupa. From the meal they make mush, bread, biscuits, pancakes and cakes, and they roast the acorns. Acorn soup was also the only food of someone training to become a doctor: for months, without drinking water, until the power came.
Applications
Use by tradition
How different herbal traditions describe this herb. Amounts are traditional guidelines checked for obvious errors; they are not medical advice. For poisonous plants no dosage is given on purpose.
Hupa medicine
Attributed effects
The staple food, and the only food of someone training for months to become a doctor.
Preparation and amount
Shell the acorns, pound to meal, leach and cook into soup, mush or bread.
Caution: Always leach well.
- Ways to prepare herbs
- Powder and kitchen
- Recipes
- Hupa acorn soup