Description: Oak is an alternate leaved usually deciduous tree up to about 75 feet tall. The genus Quercus is large and varied but the most common native oak in the Willamette Valley is Oregon White Oak (Q. garryana). The leaves of Oregon White Oak are shallowly round-lobed and about 2-3 inches long. They range from a very light green in the spring to a very dark green in the summer and turn brown in the fall. Flowers of this oak are inconspicuous and appear at about the same time as the leaves. Flowers mature into large, elongated acorns with a small "cap"at the stem. All species of oak posses the same edible, medicinal, and useful properties.
Ecology: Oaks are best suited to well-drained hillsides and rocky buffs at low elevations. Q. garryana also appears in a dwarf form in the wet prairies that are typical of the Willamette Valley forming dense stands.
Edible: The acorns of all Quercus species are edible although some are more palatable than others. They contain varying levels of tannic acid which is usually leached by boiling or soaking in running water before the acorns are ground and stored. Acorns can be eaten whole but were usually made into meal and used for breads and acorn mush. Acorns are highly nutritious and are packed with protein and oils.
Medicinal: The greatest medicinal value of the oak is its high tannin content. The tannins are water soluble and can be extracted from bark, roots, twigs, and the shells of the acorns. If you are leaching a batch of acorns save the first change of water for medicinal usage. Tannic acid is, first and foremost, an astringent. It can be gargled to ease a sore throat, and drunk for stomachache or ulcer pain. It is also a useful astringent for reducing diarrhea symptoms. It is also naturally antimicrobial and will aid in the healing and to stop the bleeding of small cuts and scrapes.
Other Uses: Oak is also a prime hardwood for burning and the wood has been used to make all manner of tools from digging sticks to shooting bows.
Similar species: The second most common oak in our area is California Black Oak (Quercus kellogii) and it is distinguished from Q. garryana primarily by the deeper, pointed leaf lobes; see photo. Tanoak (Lithocarpus spp.) is not a true oak but has basically the same edible and medicinal properties of Quercus species.
For more info visit Plants for a Future Quercus spp.
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