Oak trees are not often thought of in terms of providing human food in our country, but were once a subsistence crop for many people in Europe. Oak trees yield acorns which can be boiled and baked, and the best varieties can actually be quite sweet and acceptable as a dish. Otherwise, pigs absolutely love acorns and are fattened on them, and even free ranged under oak trees, with great success.
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Out of stockPortugese Oak stemming from Portugal portugese oak
Out of stockQuercus rubra, Red Oak - broad, rounded, spreading, symmetrical crown, dark green leaves turning red to golden brown in autumn, a stunning display, acorns 2.5cm long in autumn
English OakQuercus robur, English Oak - broadly rounded open head, will grow to a large tree in optimum conditions, dark green to bluish green foliage, turning yellow then brown in autumn, with leaves persisting on branches into winter, acorns 2.5cm long
Turkey OakQuercus cerris - the Turkey Oak comes from the Mediterranean area and was used for food in Spain, Portugal and Algeria. Its acorns are considered the most edible of all acorns