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• Quercus rubra L. Quercus alba L.

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From the Entry Booth a westward glance gives a glimpse of the fiery red canopy of the nearest Red Oaks, Quercus rubra at the Depot Entrance. These have acorns aplenty. If the leaves hold, there is a vibrant, though shortish specimen, just to the east of the Heath and Heather Garden. Several White Oaks, Quercus alba, stand in the North American Woodland. Their acorns are scarce this season. And our largest Red Oak is below the Brunet Pavilion..

We grow 34 of the 600 species of Quercus here at Mount Tomah. Oaks are cool-climate plants, mostly from the northern hemisphere and closely related to the southern hemisphere plant family Nothofagaceae, "The Southern Beeches".

Oaks prefer deep, fertile soil with medium drainage and 400 - 1500mm annual rainfall. Mount Tomah averages 1500mm per annum. Most oaks are sensitive to salt.

Known through Greek legend as a food source, acorns, the fruit of oak trees, are mostly used today to fatten pigs. A 'true nut' plus the cup-shaped involucre makes up an acorn. The nutmeat is full of carbohydrates and contains tannins that must be removed before eating. The involucre is covered in scales, and there is plenty of variety in this feature depending on the species.

The Red Oak and the White Oak, both from eastern North America are the species mentioned in modern cookery and were used with flair in indigenous cuisine. Pointed leaf lobes with bristles and yellow, bitter nutmeat characterize the Red Oak. These acorns take two years to ripen. The White Oak, with round or blunted leaf lobes and white nutmeat is preferred as it is less bitter. Acorns on these oaks ripen in one growing season.

Need to know more about nuts? Our Autumn adventure trail focuses on nuts and culminates in The Mountain Nut Festival, here at Mount Tomah, from 12 to 18 May.

Jan Allen
Garden Information Officer