Herb: Japanese Oak
Latin name: Lithocarpus glaber
Synonyms: Pasania glabra, Quercus glabra
Family: Fagaceae (Beech Family)
Edible parts of Japanese Oak:Seed - cooked. The seed probably contains bitter-tasting tannins. These can be removed by soaking the seed in water for a few days, changing the soak water regularly. The process can be speeded up by grinding the seed into a powder prior to soaking.
Description of the plant:
Habitat of the herb:Mixed mesophytic forests, frequent on sunny slopes, below 1500 m. Anhui, Fujian, Guangdong, Guangxi, Guizhou, Henan, Hubei, Hunan, Jiangsu, Jiangxi, Taiwan, Zhejiang
Propagation of Japanese Oak:The seed is best sown as soon as it is ripe in the autumn in a cold frame. It needs to be protected from mice, squirrels and other seed eaters. The seed has a short viability but can be stored for a few months if kept cool and slightly damp - the salad compartment of a fridge is a good storage place. Germination takes place in the winter or early spring. When they are large enough to handle, prick the seedlings out into individual pots. If the plants are 15cm or more tall by the summer they can be planted out into their permanent positions. Give them a good weed-excluding mulch and some protection from the cold for their first couple of years outdoors. If growth is not sufficient then grow them on in the greenhouse for their first winter and plant them out into their permanent positions in late spring or early summer, after the last expected frosts.
Cultivation of the herb:Mixed mesophytic forests, frequent on sunny slopes, below 1500 m. Anhui, Fujian, Guangdong, Guangxi, Guizhou, Henan, Hubei, Hunan, Jiangsu, Jiangxi, Taiwan, Zhejiang
Medicinal use of Japanese Oak:None known
Known hazards of Lithocarpus glaber:None known
Plant information taken from the Plants For A Future.