The acorns of the white oak are less bitter than those of the red oak, and they require only one growing season. The inner portion of the white oak acorn shell is smooth, and the nutmeat is white in color. The chestnut oak is considered part of the white oak classification. The nuts are gathered during the fall from September to October. When processed properly, acorns have a pleasant nutty flavor.
Acorns are an excellent source of energy, protein, carbohydrate, and calcium.
When collecting acorns, one should not be surprised that many of them must be discarded due to insects or mold, so more should be collected than are needed. If you spread a sheet of plastic under the tree and use only those acorns that fall within a one-day period, this seems to reduce bug infestation, an especially important problem for acorns that are to be stored in their shell. The bitterness in acorns is caused by tannic acid which is water soluble. Then pour off the water and repeat the process until the water clears, indicating that the tannic acid has been removed. Periodically taste a bit of the acorns until you no longer detect any bitterness.