She says acorns with sprouts between 1 to 2 inches long are still good to eat, but discard any acorn meats that have turned green. Ocean says recently sprouted acorns a) have begun to turn their starch into sugar, and b) are foolproof: “If it is sproute

Acorns are a staple of foraging. All oaks produce acorns, and all acorns are edible. But when it comes to learning how to eat acorns — especially processing them to remove the bitter tannins — there’s a bit of a trick to it.

Gather your ripe acorns. Look for and only use brown acorns, as these are ripe; green acorns are unripe and are unsuitable for eating (but mature green acorns can ripen in a clean, dry place). Avoid any acorns that appear mildewed, dusty, blackened, etc.