Acorns are brown, cap-topped nuts from oak trees that drop in autumn in yards, parks, and wooded areas and are sometimes collected for crafts or ground into flour. They contain tannins that may irritate the digestive tract and, with larger exposures, may contribute to kidney or liver injury. Whole acorns and shells can be choking or obstruction hazards, so avoid ingestion and limit access, including acorns gathered for fall crafts.
Acorns vary in size and shape by oak species and the caps detach when mature, leaving smooth shells and a woody cup. They often accumulate under trees after storms and are common in seasonal decor such as wreaths or table displays. Fresh acorns are firm and glossy, while older ones may be cracked or moldy after sitting on the ground.
Oak trees produce acorns in late summer and fall. Wildlife use them as food while people rake them up from lawns and pathways. Even small piles left in leaf litter or mulch are easy for curious pets to find.
Acorn flour is a niche ingredient used by foragers and in some traditional or regional cooking. It may show up at specialty groceries, farmers' markets, or online shops. It is made by drying and leaching acorns to remove bitterness, then grinding them for breads, pancakes, or porridges.
