Oak – A Foraging Guide to Its Food, Medicine and Other Uses

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Oak is arguably Britain’s most beloved tree and can live up to 800 years. The fruit it bears – the acorn – has been popular as a source of food and medicine since ancient times.

All parts of the oak were once considered edible making this tree quite the forager’s feast!

Scientific Name

Quercus robur.



Botanical Description

This majestic-looking tree has wide-spreading, branches on a short, stout trunk. The bark is brown-grey and the leaves are dark green on top and pale blue-green beneath. The tree bears male and female flowers – male flowers are slender catkins and female flowers are globe-shaped and pale brown. The easily recognisable fruit – acorns – resemble a small nut inside a stalked cup.


Perennial. Native.

Habitat and Distribution

Deciduous woodland, hedgerows.

Parts Used For Food

Leaves, flowering buds, fruit (acorns).

Harvest Time

Spring for leaves. Autumn for acorns.

Food Uses of Oak

Acorns have been consumed by humans since ancient times.

Classical authors write of the early inhabitants of Greece and southern Europe being fat on the fruits of the oak. They were the Balanophagi, or ‘eaters of acorns’.

In pastimes, acorns were collected and ground to meal for flour. The ‘acorn milk’, a byproduct of this process, was also drunk.

Acorns were gathered for snacking, roasting, boiling or drying to add to meals.

However, it is worth noting that caution is now given before eating acorns that have not been properly treated – leached of their plant tannins – and that eating the nuts raw is not recommended (see the section on ‘Cautions’).

Oak leaves were once used to make wine and even the trunk of the tree has provided an edible source of gum.

Oak Recipes

Nutritional Profile of Oak

Acorns are nutrient-rich containing starches, oils, proteins, minerals (such as calcium, phosphorus and potassium) as well as several B vitamins (although these are water-soluble and often lost during the process of preparing the nut to eat), as well as plant sugars and tannins.

Herbal Medicine Uses of Oak

All parts of the oak – wood, bark, leaves, acorns and gallnuts – have traditionally been used in medicine since ancient times.

The tree was valued for its astringent properties most likely due to the high content of tannins.

It was used for wide-ranging ailments from mouth disease and skin complaints to rheumatism and digestive problems.

Surprisingly oak galls (a parasitic infection of the tree caused by a tiny wasp) had an even wider range of use from treating mouth diseases, infected eyes and ears, toothache, stomach disorders, dysentery, rashes, abscesses, skin ailments and burns, swollen spleens and regulating menses.

Other Uses of Oak

Oak is a well-known wood used for making furniture. However, some traditional uses of oak that we might find novel today have included making wooden bowls, milk pails, butter-firkins, baskets, fighting clubs, tool handles, coffins and even spinning wheels.


The plant tannins in oak may irritate the digestive lining if taken in excess.

Other sources suggest that oak is less edible than others, that the foliage can be poisonous and that the acorns should be properly treated (leached of the bitter tannins and then roasted) before consumption.

While there is little information on other side effects to the use of oak as a food or medicine, this is not absolute proof of its safety and bearing in mind these cautions, it may be best to avoid consuming or using oak as a food or medicine during pregnancy or when breastfeeding.

Consult a medical professional if taking for a specific condition.

About The Author

Robin HarfordRobin Harford is a plant-based forager, ethnobotanical researcher, and wild food educator. He is the author of Edible and Medicinal Wild Plants of Britain and Ireland.

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For over fifteen years I have experimented and explored the world of wild plants. Uncovering how our ancestors used plants to nourish and heal themselves.

I’ve spent thousands of hours digging through scientific papers, read hundreds of books. Even gone so far as to be nomadic for over a year. During this time I followed the seasons and plants around the highways and byways of these isles.

I have written this book to help you rediscover our forgotten plant heritage. To learn how to use wild plants as food and medicine. Knowledge that was once common to everyone. Click here to learn more.

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  1. Hi,
    I have made a gallon (5 lts) of oak leaf wine a couple of times using 1 gallon measure of the young leaves, boiling water is poured on them and they are soaked for 24 hours. The resulting liquid is boiled for 20 minutes, possibly to destroy any toxins? the juice and zest of 2 oranges and a lemon is added.
    Clearly I am not the only one making it as I remember a chap appearing on the quiz show Pointless bringing some for the hosts to try, sadly they were not impressed.
    It tastes vaguely like whisky but less potent.


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