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Order: Fagales;
Family: Fagaceae;
Genus: Quercus;
Species and synonyms: Pedunculate oak, English oak (Quercus robur).

GBIF: Quercus robur L.

Pedunculate oak (lat. Quercus robur) is a large tree 30–40 m tall from the family Fagaceae, order Fagales, forming broadleaf forests (oak groves). The specific epithet "pedunculate" was given for its long fruit stalks, distinguishing it from other species. Can live up to 2000 years, but usually lives 300–400 years. Height growth stops at 100–200 years, while thickness growth continues throughout life (although slight). The fruit is an acorn (naked, brownish-brown, 1.5–3.5 cm long, 1.2–2 cm in diameter) on a long stalk (3–8 cm), located in a cup-shaped cupule (0.5–1 cm). Ripens in September–October.

Pedunculate oak is widespread in Western Europe and the European part of Russia, found in North Africa and Western Asia. The northern border of its range runs through southern Finland and the north of Leningrad Oblast (on the western coast of Norway, due to the Gulf Stream, it reaches the 65th parallel). To the east, the border shifts sharply southward; in Siberia, it does not occur naturally. The eastern limits are the watershed of the Volga and the Urals (Obshchy Syrt upland), the valleys of the Yuryuzan and Sylva rivers. Oak is widely used in shelterbelt afforestation and has been introduced to northeastern North America. It is one of the main forest-forming species of broadleaf forests in Europe and the European forest-steppe; it grows alongside hornbeam, ash, linden, maple, elm, beech, birch, spruce, fir, and pine. In the middle forest zone, it does not form large stands; in the taiga zone — along river valleys; further south — on watersheds in mixed forests with spruce; in the broadleaf forest and forest-steppe zones, it forms oak groves with an admixture of linden, maple, and elm; in the steppe zone — along ravines, gullies, and river floodplains. Oak is heat-loving, does not extend far north or high into the mountains, suffers from late spring frosts, and does not tolerate shading from above (but side shading stimulates the growth of undergrowth). It is demanding of soil fertility: the best stands are on rich gray forest loams and degraded chernozems (timber stock 250–600 m³/ha).

In cooking, acorns (oak fruits) are used. Flour is made from them for baking flatbreads, bread, cookies, pancakes, and fritters, as well as a coffee and cocoa substitute (acorns are soaked to remove bitterness, then dried, roasted, and ground). Acorns of some oak species are sweeter and less bitter than those of pedunculate oak. In Korean cuisine, acorn flour is used to make acorn tofu (dotorimuk) — a gelatinous dish served with vegetables, soy sauce, kimchi, paprika, garlic, and sesame oil. In North America (among Native Americans) and Europe, acorns were an important food source during lean years. Oak wood is used for smoking meat, fish, and cheese (oak chips, sawdust, shavings, barrels impart a smoky, spicy aroma to products). Oak bark contains tannins, so it is used in salting and pickling for crunch (cucumbers, tomatoes, cabbage, mushrooms, watermelons). Oak leaves are added to marinades and brines (with currant, cherry, horseradish, garlic, dill). In folk medicine, oak bark decoction is used as an astringent, anti-inflammatory, and hemostatic agent for gum, throat, skin, and gastrointestinal diseases. In cosmetology, oak bark decoction is used to strengthen hair and against dandruff. Oak barrels (for example, for wine, brandy, cognac, whiskey, sherry, port, madeira, balsamic vinegar, ale) impart flavors and aromas of vanilla, spices, smoke, resin, caramel, and tannins to beverages. Oak wood is also used for furniture, parquet, barrels, log cabins, railway ties, plywood, interior finishing, sculptures, and crafts.