Fagaceae
bur oak
Quercus macrocarpa Michx.
Indigenous Names: čháŋ
Traditional Food Use
Lakota
The Lakota boiled the acorns repeatedly to remove bitter tannins and ate them whole or ground them into flour to make bread. They were sometimes roasted after boiling, giving them a flavor similar to
Cheyenne
Acorns formerly used for food.
Botanical Reference
Parts Documented: acorns
Distribution: Native to North American Plains; widespread regional distribution; Found from Montana to Texas