In Response to: Alan Muskat ’90: The Philosoforager
Re “Five Common Wild Edibles” (Princetonians, Sept. 13): All acorns are not alike, but the acorns from red and black oak, among the most common, have tannin levels that will prevent most people from having a good experience. Leach them thoroughly in boiling water and you have a chance, but not otherwise. And dandelion greens are best by far in the early spring. By the time they blossom, they will be too bitter to enjoy.