Quercus montana

Common Names: Chestnut oak
Category: Trees
Sub-category: Oaks

Formerly Quercus prinus. A species of oak in the white oak group. It is native to the eastern United States, where it is one of the most important ridgetop trees. The chestnut oak is readily identified by its massively-ridged dark gray-brown bark, the thickest of any eastern North American oak. The leaves are alternate, five to nine inches long, three to four and a half wide, obovate to oblong-lanceolate, wedge-shaped or rounded at base, coarsely crenately toothed, teeth rounded or acute, apex rounded or acute. They come out of the bud convolute, yellow green or bronze, shining above, very pubescent below. When full grown are thick, firm, dark yellow green, somewhat shining above, pale green and pubescent below; midribs stout, yellow, primary veins conspicuous. In autumn they turn a dull yellow soon changing to a yellow brown. Petioles stout or slender, short. Stipules linear to lanceolate, caducous.

Most commonly found on ridgetops and other rocky habitats.

Edible Notes: The acorns are edible, but only after being properly prepared by leeching the tannins and bitter flavors out thru multiple soakings of water. If not prepared properly, it can taste bitter and terrible. Otherwise, after preparation, the acorns can be ground into flour and baked into bread. Acorn flour can sometimes be found online.
Warnings: Unprocessed acorns contain tannins which are bitter and may upset the stomach. They cannot be eaten raw.