This large and imposing tree forms a fairly coarse outline with a broad crown. Leaves turn varied shades in fall from a yellow-bronze to red-purple. The broad, shallow-lobed leaves are dark green and usually gray-green underneath. The acorns are held on stalks and covered about one-third by the cap. The acorns are edible and can be eaten fresh as they have a fairly sweet flavor. Oaks are now easier to transplant and have faster growth rates thanks to air root pruning and fertilization techniques in nursery production.