Red Oak & White Oak: leaching acorns & more

This is an excerpt from an interesting little article written by someone in the Southeastern part of Manitoba:

"It is important to know that there are two types of oak trees – red oaks and white oaks. Red oaks contain a very high concentration of tannic acid, which is very astringent and unpleasant to eat.  With red oaks, the leaching process is very important. However, the bur oak (the only oak that grows in Manitoba) is a type of white oak.  White oaks have a much lower concentration of tannic acid and I have found through experience that acorns gleaned from the bur oak do not require this extra process."

I learned yet something else today!