Red Oak

Quercus rubra

Family Fagaceae
Notable Features
Leaves: Leaves lobed* moderately with bristle-tips*; lobes not exceeding a position halfway to the midrib*. Leaves have somewhat of a dull surface, and are thin and hairless.
Twigs/ Buds: Twigs hairless, smooth; buds* not angled*, and tend to be sharp.
Bark: Dark grey trunk with a furrowed base. Dark shiny strips appear in the upper midsection to the top of the tree.
Acorns: Acorns appear in autumn, with wide, saucer-like caps* and a large, round seed.
Size/ Shape: A large deciduous* tree, 70 to 80 feet (21-24 meters) in height, 3 to 4 feet (1-1½ meters) in diameter.
Location on Campus

(click for map)
One of the most common trees on campus. Easily found near the Main Gate, in the Ziv/Ridgewood Quad and in Sachar Woods.
Uses
Since the acorns of trees in the Red Oak group* require two years to mature, they are richer in tannin than those in the White Oak group*, and thus must be leached* before they become palatable. Onced leached, the acorns can be eaten as nuts, ground into a fine powder and used as flour, candied, or chopped into small bits and used as garnish for baked goods.
Except where specifically noted, all text, photographs, and drawings copyright Chris Bersbach and Lisa Leombruni 2002. No part of this page may be reproduced without the express permission of the authors.