On the arid Colorado plateaus of the Navajo country grows the two needle pinyon pine or by its Spanish name, piñon (Pinus edulis). This species of pinyon is the most popular of all the pinyon species both in a commercial and recreational sense because of its value as an edible food product. This species is also found in New Mexico and Arizona. Other species of pinyons that are not as popular include the single needle pinyon which is found in Nevada and the three, four and five needle pinyon which is found in Northern Mexico and adjacent parts of California and Utah. There are eleven species of soft pine that make up the group known as the pinyon pine. The pinyon forms a low open forest community along with juniper species in the southwestern disrict of America. This association is known as the "pinyon-juniper woodland". (Lanner, 1981).

Pinyons have a round crown and are often bushy or contorted in shape. Pinyons are very fragrant and their sweet scent is largely determined by small quantities of a chemical called ethyl caprylate. Pinyons have one of the largest seeds of the Pinus genus. The seed is out of proportion to the tree, with the seed being relatively large and the tree relatively small. This nut-like seed (pine nut) is edible and provides a good source of protein rich food. The pinyon nut was not only an important food product for the early Americans, but was also a part of their spiritual life. It was a great focus of ceremonies and dancing. Pinyon pines provide both food and shelter for woodland inhabitants. For example, the pinyon mouse, a rodent, restricted to rocky areas where the pinyon grows eats the seeds. Several birds also feed heavily on pine nuts, along with bears, squirrels and chipmunks. Pine nuts are not the only source of food of the pinyon tree. The phloem, in which soluble sugars are transported, is also high in nutritive value and is consumed by rodents, including porcupines. (Lanner,1981).

There has been a decrease in the importance of pine nuts and today the gathering of these nuts is no more than a fancy for gourmets who consider them a delicacy. Collecting pine nut seeds has become a recreational activity for many American families. Commercial gathers still collect and harvest pine seeds for distribution in health food stores. Pine nuts are an important part of the American can food industry.(Lanner, 1981).

Collecting pine nuts is a great way to begin your pine nut recipe. (Lanner, 1981). The following provides a simple guideline to help in the collection of your pine nuts.

Where To Go: Pine nuts can be collected on public lands in New Mexico, Colorado, Utah, Nevada and California. No permit is required if an individual is collecting less than 75 pounds and the nuts are for personal use only.

When To Go: Seed crops for pine nuts are unreliable, coming in good yields every three to seven years, varying from one geographic area to another. Seeds can be harvested from September through to October. In a good year, nuts will be available into November.

What To Take: A pole with a hook on the end, some sheets and boxes. If gathering unopened seeds it is advisable to wear gloves to protect your hands from the pitch that covers the cones. It may be useful to have a small ladder with you to climb the trees, but there should be plenty of cones on branches that are in hand reaching distance.

How To Get The Nuts: The method of harvesting depends on whether the cones are still green and tightly closed or have already opened up.

• If the cones are closed — pull the branches down with your hooked pole and remove the cones by ‘unscrewing’ until they come loose. Green cones require slow drying out therefore you should leave them in the basement for a week or left in the sun for a week. The cones should be turned to ensure complete drying. The nuts can then be extracted by lightly tapping the cones. Don’t throw out the dried cones as they can be used as fireplace tinder.
• If the cones are already open — pick the fallen nuts off the ground. Good nuts are dark chocolate in colour and the empty ones are tan in colour.

Don’t: Break or cut down the branches of the tree

Raid squirrel caches — they work for their pine nuts and you must too.

Storing: In order to store freshly collected pine nuts for any length of time the nuts must be kept in their shell and stored in a dry, ventilated area. Freezer storage is feasible and the nuts will keep almost indefinitely.

Shelling: This is not much fun.

Use a rolling pin to crack the nuts, but do not mash the kernels, or, pound the covered nuts with the end of a glass jar — crack the shells, but don’t smash the kernels — this will take practice.

Roasting: Pine nuts can be eaten raw, but roasting is necessary to bring out their full flavour. They can be roasted in or out of the shell. The actual time and temperature required for roasting depend on how much moisture is still in the nuts. The more moisture, the longer the nuts take to roast. (Lanner, 1981).

Recipes: Pine nuts are widely used for thickening soups, garnishing ice-cream and making fruit and vegetable salads. Create your own dishes for this is a versatile and nutritious product of the pine forests.

Ingredients

1/3 cup butter

1/4 cup castor sugar

2 cups flour

1 teaspoon nutmeg

2 teaspoons vanilla

1 teaspoon cinnamon

1 tablespoon water

1cup chopped pine nuts

Cream butter and sugar. Add the flour, water, vanilla, cinnamon, nutmeg and nuts and mix well. Shape into small balls and place on cookie sheets. Bake at 180° C for 15 to 20 minutes. (Lanner, 1981).

Lanner, M. (1981) The Pinon Pine :A natural and cultural history. Nevada Press, USA.

(http://ww w.thenutfactory.com/kitchen/facts/facts-pine-nut.html)

(http://www.arrowk.com/trees/p008.htm)

(http://www.nv.blm.gov/Recreation/Pi ne_Nuts.htm)

(http://www.stormcrow.com/raw/nuts .html)

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Copyright 1998 The Australian National University

Author: Claire Byrne

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Date last Modified: 10.09.1998

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