%%sitename%%

Red oak (Quercus rubra)

The red oak (Quercus rubra) is native to the USA, where it is the state tree of the state of New Jersey.

The red oak can grow up to 35 meters.
Untypically for oaks, the bark is initially smooth when the tree is young and only becomes rough and “barky” with age.
The leaves turn to a rich red (reddish brown) in the fall. For the latter reason, the red oak is also often found in parks.
It begins to fructify (form acorns) at about age 25.
The acorns have a two-year development period. This feature is beneficial against pest infestation, as pests are not adapted to the two-year development period of acorns.
The fruits remain very small in the first year and ripen only in the second year. An acorn is about 2×2 centimeters, egg-shaped and only partially surrounded by a fruit cup.

Originally it comes from the eastern part of the USA, but has been used in Europe since the 17th century.
It is considered to be assertive and relatively climate robust. It is considered relatively drought tolerant and storm resistant due to its taproot system.

Their alien origin is neglected in trade-offs against the benefits of increased timber harvest.
“Other than general conservation discomfort with guest tree species, red oak is seen as unproblematic in most cases. Undesirable spread in mature coppice and border sites, especially in rocky areas where native rocky flora may be displaced. Because it is less accepted than native oaks by specialized and phytophagous insects, it establishes species-poor biocenoses (Source:
https://www.lw-heute.de/je-waermer-desto-regen-braucht-roteiche).

In Germany, a study exists comparing species diversity on red oak (Quercus Rubra) and English oak (Gossner 2004):

* Compared to the English oak, the red oak crown monocultures are poor in individuals and species.
* The differences are more pronounced in the pure stock.
* Red oak has significantly lower numbers of individuals and species of endangered insect species. Nevertheless, the red oak is not an “ecological desert”.
(cf. also https://www.lwf.bayern.de/biodiversitaet/biologische-vielfalt/230750/index.php).

You can buy acorns of red oak in our store.

Lots of fresh acorns of English oak (Quercus robur)

Currently is the time when the acorns of the English oak (Quercus robur) fall. Cheerfully they are collected here.
The English oak is kinderleit to identify. The acorns hang (sometimes in multiples) on a long stalk. The leaves of the English oak sit close to the branch. The acorns are germinable only for a short time (about 6 months). The English Oak is also called “German Oak” or “English Oak”.
English oak can grow up to 40 meters high and live 1000 years. Individual trees were even up to 1400 years old.
Only from an age of about 60 years (!) it is able to develop germinable acorns.
Quercus robur is considered to be very storm resistant. Their taproots can also tap very strong compacted roots.

The English oak is found throughout Central Europe, including parts of Scandinavia, Italy, Greece and Portugal. Nevertheless, the English oak is sometimes considered “problematic” in terms of climate warming (low tolerance to drought stress), see this link . However, this is not a unanimous opinion. There are even various positions that the English oak can be called the winner of climate warming in the medium term.

English oak is considered very frost resistant and grows even in waterlogged areas. It provides food and habitat for many species of insects and their larvae, and provides pollen for bees in May. The fruits are an important food source for many species of birds and mammals. For example, the jay or squirrel spreads the pedunculate oak by creating food depots.

Quercus robur as food

After treatment (sponging) of the bitter substances, the acorns can be processed into “flour”. For this purpose it is necessary to soak the acorns in water for several days and to change it again and again. After about 4-5 water retention (2-3 days each), the acorns can be processed into flour. They contain a high proportion of starch (at 40%). However, the flour should be combined with classic flour variations (for example, with wheat flour).
It is known that even Stone Age people collected and stored acorns on a large scale – this often ensured survival in winter.
Tannins and tannin make digestion difficult, yet the acorns of the English oak served in famines and during war years due to their starch, oil, sugar and protein.
as food, by “stretching” cereal flour with acorn flour. In Russia during World War 1, acorn flour was used to bake an officially tested “hunger bread”.

Fresh, germinable acorns of English oak can be found in our store.