From The Ohlone Way p. 50:

Buckeyes have to be roasted, peeled, mashed, and leached in cold water for 18 hours to remove the poisonous Prussic acid.
May be too late to gather any this year, but can try next year. Acorns were a staple of the Ohlone diet, and they required much less leaching (especially what the book calls "valley oaks"), but in times of scarcity the tribes would gather buckeye nuts.

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