The acorn, as the fruit of various cultivars of the Quercus genus, is part of the culinary and medicinal traditions of the cultures and regions where these species are found. In addition to acorn flour, which is used in the making of bread and cakes, roasted acorns are also used to produce a water-based beverage, recommended for its health benefits as an anti-diarrheal and astringent. Beyond its caloric value, *Quercus* acorns are rich in polyphenols, which are compounds with proven antioxidant activity.

The acorn is a type of nut, similar to a hazelnut, consisting of a single seed enclosed in a woody shell with a cup-shaped cap.

Since the Montado is primarily composed of oak trees—holm oaks (Quercus rotundifolia), cork oaks (Q. suber), kermes oaks (Q. coccifera), Lusitanian oaks (Q. faginea), and Pyrenean oaks (Q. pyrenaica), among other less prevalent species—it is natural that the acorn, produced by all these trees, has become one of the most widely utilized resources in this system.

In the Middle Ages, before the introduction of corn and potatoes to Europe, the acorn, like the chestnut, was a staple food for the poorer classes and could be found in various parts of the world.

The acorns of many oak species are edible raw, immediately after harvesting, while others are too bitter for general consumption without prior treatment to reduce tannin levels.

In many recipes, cornmeal can be substituted with acorn flour. Pasta, bread, and cakes made with acorn flour are found in the traditional cuisine of many places where these trees exist, and acorns can be used instead of chestnuts, chickpeas, nuts, or olives in a variety of dishes. In southern Iberia, including Portugal, we can enjoy Acorn Liqueur, a traditional alcoholic drink made with aguardente (a strong spirit) infused with sweet holm oak acorns, used in traditional confectionery for aromatic purposes.

In addition to its caloric value, acorns are rich in polyphenols, especially tannins, which are compounds with proven antioxidant activity.

Until recently, humans lived in close connection with their environment, a relationship that has nearly disappeared today with the development of a more urban lifestyle.

The co-evolution that occurred throughout history between humans and nature gave rise to many of the landscapes we now consider to have high ecological value. The Montados are one of these cultural landscapes, rich in biodiversity and important for conservation.

In their joint evolution, humans learned to manage oak forests through brush control and grazing, leading to a very stable and biodiverse ecosystem while continuously extracting a variety of products and services (wood, cork, wild fruits, honey, resins, game, livestock).

Today, acorns are primarily used as livestock feed and represent a significant resource alongside natural pastures.

However, in earlier periods, acorns were an important food source for people, as confirmed by archaeological data in Portugal and Spain and Roman and Greek written sources.

For example, Pais (1996) mentions the presence of acorns among the oldest materials found at the Alcáçova of Mértola Castle, dating from the late 11th to early 13th century. These were likely used to make flour, mixed with wheat.

José Mattoso (1993) argues that human diets during the Late Bronze Age (1000 B.C.) were supplemented with acorns. According to him, acorns were consumed pounded, in the form of porridge or bread, after being roasted and ground. A technique existed for milling cereals, where corn, wheat, and acorns were primarily mixed, using oval granite mills.

The earliest written reference to the use of acorns for human consumption comes from Hesiod (1978), a Greek poet from the 7th century B.C., who noted in his work “Works and Days”: “The earth produces plenty of sustenance… the holm oak is laden with abundant acorns on its highest branches and with bees on those in the middle.”

Arcadia was denied to the Spartans by the Sibyl when they consulted her in Delphi about their chances of success in the invasion they were planning, as told by Herodotus (1977:140) (5th century B.C.): “You ask me for Arcadia? You ask too much. I will not give it to you. In Arcadia, there are many men who eat acorns and who will stop you.”

In Citânia de Briteiros, roasted acorns and stone mills, thought to have been used for grinding acorns in hand mills, were found (Alarcão-e-Silva, 2001) (100 B.C.).

Strabo, a Roman geographer and historian (58 B.C. – 25 A.D.), referred to the Lusitanian people, saying, “(…) For a quarter of the year, they survive on acorns alone, which, once dried and ground, are used to make bread that can be stored for a long time” (Amorim, 1987).

The use of acorns as food by pre-Roman Iberian peoples during the 2nd Iron Age is also described by another Latin author, Pliny the Elder (23 A.D.).

“It is certain that even today, acorns are a wealth for many peoples, even in peacetime. When there is a scarcity of grain, acorns are dried, selected, and the flour is kneaded into bread. Even today in Spain, acorns are among the desserts. Roasted in ash, they become sweeter.”

Similarly, Pausanias (1994) (170 A.D.), when speaking of Arcadia (a central region of ancient Peloponnese in Greece), cites Pelasgus, the mythical patriarch of the original Greek inhabitants, who taught them to eat the acorns of the Asiatic oak and to reject harmful herbs and roots.

Pais (1996) again refers to the presence of acorns at the Alcáçova of Mértola Castle from the late 11th to early 13th century, among the oldest materials found. These were likely used to make flour, along with wheat.

Contemporary with these representations are the various measures that, since at least the late 12th century, have protected the Montados from the extraction of acorns (Castro, 1965).

There are several representations in illuminated manuscripts of Books of Hours that demonstrate how the acorn was an important resource. An example is the representation of the month of November in the Ancient Missal of Lorvão, dated from the 15th century, depicting swineherds vigorously shaking acorns from the trees.

Jerónimo Baía described in his *Fénix Renascida* (17th century), “Raisins, figs, and acorns/are a simple delight.” They were eaten raw, but more commonly roasted and boiled. An acorn soup, with beans (more recently with potatoes) and bread, was common in Alentejo, where they also made *azevias*, a sweet made from ground acorns mixed with sugar and honey, to which beans, chickpeas, and pumpkin could be added (Amorim, 1987).

Even in the 17th century, regulations with the same purpose existed. In 1660, there was a “Law for those who shake oak or acorn trees,” specifying: “(…) any person found shaking oaks or acorns before St. Martin’s Day shall pay a fine of two hundred réis (…) and this fine shall apply to anyone found with a shaking pole in any holm oak or cork oak grove before St. Martin’s Day unless they are the owner or have permission from the owner to do so (…)” (Fonseca, 2004).

The use of acorns for human consumption was increasingly seen with concern, and the existence of the law shows that it was a common practice, at least among the poorer population. For this reason, the date from which gathering was permitted for this purpose was moved up to All Saints’ Day (Fonseca, 2004).

Much later, the naturalist Link (1803) (18th century) also observed this fact during his time in our country, commenting: “the men eat them roasted, and they do not have an unpleasant taste. However, they are only used as food for the poor.” (Fonseca, 2004).

Acorns were consumed in various ways, even becoming part of the repertoire of conventual sweets (19th century). An example of this is the following recipe: “Little acorn cheeses: Put 500 g of sugar in a syrup and add 500 g of peeled and grated acorns. Add one egg white and a little cinnamon. Remove from the heat after boiling and let cool. With this fine dough, shape small cheeses with your hands, placing a filling of sweetened egg yolks in the middle.” (Fonseca, 2004).

This recipe belongs to the book of Soror Maria Leocádia Tavares de Sousa, who professed in the Convent of Conceição in Beja.

A very common way to prepare sweet acorns for human consumption, and still practiced today, is to grill them over the coals of a hearth.

Reference:
Fonseca, A. (2004). O Montado no Alentejo (Séc. XV a XVIII). Portugal, Edições Colibri.

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