The annual crop of acorns in North America surpasses the combined yield of all other nuts, both wild and cultivated, so if you want to learn an edible wild food, acorns are an excellent choice. Hickory nuts and other edible wild plants are also tasty and nourishing additions to one’s diet at a very low cost.
Not only can such foods be helpful in times of emergency or economic hardship, they are also free from some of the problems with much store bought food, such as pesticides, hormones, preservatives, genetic modification, and depletion of trace elements.
The book "Acorn-Hickory Nut Survival Manual" features methods for storing, shelling, rinsing, boiling, and toasting acorns to obtain edible acorn meal, acorn powder, acorn oil, and other edible items from acorns. With the right methods, you can get significant nourishment from acorns with very little effort, and the taste is excellent. Acorns have been a regular part of the author’s weekly diet for several years now. Methods for extracting nuts and milk from unshelled hickory nuts are also given in the book, as well as recipes for preparing salads, greens, salad dressings, soups, and bread from natural foods.
It takes a long time to learn to use edible wild plants. In an emergency one might not be able to complete this process before starving or going through considerable suffering. It is better to learn how to use edible wild plants now while it is easy and convenient to do so.
For color pictures of the acorn preparation process, go to Acorn Preparation Pictures. To order the book "Acorn-Hickory Nut Survival Manual", go here.