Acorns are everywhere! Here are a few things you can make with them this autumn
Ink
Break up acorn caps in a pestle and mortar. Soak in water overnight. Drain and simmer covered in water for an hour. Filter through a muslin or coffee filter. Find full instructions in issue 160 of The Simple Things.
Dye
Cover acorn nuts with cold water and steep for 24 hours. Simmer in water on a low heat for 20 mins. Discard the acorns then put your fabric into the liquid and leave overnight. Rinse and hang to dry. Find complete instructions for this make on page 15 of the November issue.
Coffee
Ripen green acorns in a paper bag before boiling them for 30 minutes. When cooled, remove shells, cut the acorns in half and blitz in a food processor. Spread the tiny pieces on foil on a baking tray and roast at 200C for 30 mins. Grind in a coffee grinder and use as any coffee.
Flour
Shell brown acorns and soak overnight to release the bitter tannins. Drain and then blend the acorns with fresh water to the consistency of a thick milkshake. Put in a jar in the fridge. Each day the acorns will settle to the bottom and you can pour off the water on the top and refill with clean water. Repeat for five days. Strain the mixture through a muslin then spread the wet flour on a baking sheet and dry it in a very low oven for a day. Once dry, blitz in a blender and store in a clean airtight jar.
Floating candles
Place clean, dried acorn caps cup side up in a bowl of rice to keep them steady. Melt some beeswax according to the instructions. Pour it carefully into the acorn cups. Once slightly dry, press in a cotton wick (try craft shops for these and the wax). Once completely dry, float in a bowl of water for safety and light.
Wreath or garland
Make an autumnal wreath by using a hot glue gun to attach acorns in their cups to a wreath base. Decorate with a ribbon or fairy lights and hang from your front door. You can paint the acorns first if you prefer but they look lovely in their natural state.
Find more inspiration in our feature ‘Gathering Acorns’, in the November issue. It’s taken from Gathering Days: A Collection Of Things Foraged And Found by Ellie Evelyn Orrell (Calon, University of Wales Press)
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