Mongolian oak (Quercus mongolica)

Family: Fagaceae | Edibility: Edible (2/5)

Bloom Color: Brown. Main Bloom Time: Early spring, Late spring, Mid spring. Form: Rounded.

Edible Parts & Harvest Seasons

Edible Parts: Nuts/Seeds

Harvest Seasons: Fall, Late Summer, Winter

Flavor & Culinary Uses

taste test can tell when the tannin has been leached. — The seed is about 2cm long, it can be dried, ground into a powder and used as a thickening in stews etc or mixed with cereals for making bread.; The seed contains bitter tannins, these can be leached out by thoroughly washing the seed in running water though many minerals will also be lost.; Either the whole seed can be used or the seed can be dried and ground it into a powder.; It can take several days or even weeks to properly leach whole seeds, one method was to wrap them in a cloth bag and place them in a stream.

Habitat & North American Range

Woods in the cooler areas of Japan. Mixed mesophytic forests at elevations of 200 - 2500 metres in northern and eastern China. (Zone 5, Zone 6, Zone 7, Zone 8)