This is a variety of Burr Oak (Quercus macrocarpa) that has a very special quality. It is so special that I didn’t believe it. I have processed acorns for many years into flour to cook with, and leaching tannins can be a lot of work. It is rewarding but certainly labor intensive with many steps involved. This variety has acorns that are so low in tannins that you can eat them raw and they are not unpleasant. They have roughly the same tannic mouthfeel raw as does your average Chinese chestnut. I would still leach them for consuming larger quantities to be safe, but I have never had any acorn that was anywhere near this palatable raw.

Whether for deer, turkey, or humans, this oak will feed mammals for hundreds of years.