As the temperatures start to cool and the days begin to get shorter, it becomes clear that fall is just around the corner. Fall crops are coming in as we see roadside produce stands and grocery stores alike seemingly overflowing with items such as pumpkins, apples, squash, corn, and every other tasty food this time of year brings. If one were to take a closer look, though, perhaps while taking a stroll through the woods, one would see that Mother Nature provides a natural feast that one could rely on for sustenance should the need arise.
With a bit of education and willingness to learn, you will come to know of a wide array of nuts growing all around us, a fact that squirrels are all too familiar with. Read on as we explore nine varieties of nuts growing wild and free in the forests throughout the United States, how to identify them, what to look out for when harvesting, and how to best enjoy nature’s bounty.
Acorns (Oak species)
Acorns are perhaps the most easily identifiable nut due to their smooth outer surface topped with a woody cap. The type of oak tree you harvest acorns from will have an impact on their taste, with white oaks producing sweeter acorns, while red oaks produce acorns with a more bitter taste due to their high tannin content. Regardless of which you choose, be sure to repeatedly boil to remove tannins, thus creating a more mellow flavor. Once that's done, acorns can be eaten roasted, ground into flour, or brewed into a drink similar to coffee.
Black Walnuts
Produced by none other than a Black Walnut Tree, black walnuts have an outer green husk with a strong, earthy scent. While wearing gloves, remove the husk, cure, then crack open with a heavy tool. Rich in fats, these nuts can be eaten raw, but most find them rather tasty when roasted or incorporated in stews.
Hickory Nuts (Shagbark, Shellbark, Pignut)
Hickory nuts are a popular option for people who are lactose intolerant, as they are often chosen for creating “nut milk.” Hickory nuts are enclosed within a thick husk that is split into segments. The nut itself has a sweeter taste and is best when dried and eaten raw or roasted.
Beech Nuts (shown at top of article)
Beech nuts are small and triangular in shape, with a spiny-textured husk. Consumption of this nut should be done with caution, as it can contain mild toxins, so be sure to roast it thoroughly to reduce the risk of stomach upset. Beech nuts can make a tasty snack to enjoy while on a hike, or even be pressed for oil to use while cooking over an open fire. These nuts are also a favorite amongst creatures that call the woods home, so be sure to gather them up before the husks open fully, as this is when they become easy meals for hungry critters.
Hazelnuts/Filberts
Hazelnuts are encased within a rather hard outer husk, so be sure to dry thoroughly before attempting to crack open their shell. Hazelnuts can be eaten raw, roasted, or even ground into a paste for a twist on peanut butter. Hazelnuts can be stored in their shell uncracked to extend their shelf life.
Pecans (wild varieties)
Pecan trees produce a delicious nut that people have long incorporated into trail mix, pies, and all sorts of wonderful kitchen creations, although they are just as good eaten on their own. They have a smooth, oblong shell, and the husk is relatively thin, making cracking them open pretty easy. Pecans are naturally higher in calories than other options, making them a much-welcomed find in a survival situation where food may be scarce. Storing pecans in the freezer will serve to extend their life.
Butternuts (White Walnuts)
Butternuts, otherwise known as white walnuts, are an oval-shaped nut with a ridged shell and sticky husk. Once husked, simply dry and crack open to enjoy the nut’s rich and buttery flavor. These can be eaten fresh or roasted, or you can simply dry the nuts for long-term storage in sealed jars, should you happen to collect too many.
Pine Nuts (from certain pine species)
The key ingredient to pesto is the pine nut, found inside the pinecones of pinyon, stone pine, and a variety of other species of pine trees. To harvest, you must first dry out the pine cones, remove the seeds from deep within, being sure to shell each seed before eating. Pine nuts have a high fat content, and can be eaten either raw or roasted, and are a tasty addition to greens you may forage for a salad.
Chestnuts (American & hybrid)
Chestnuts are a shiny brown nut encased in a spiny, burr-covered shell. To remove the shell and inner skin, simply roast or boil them until you can remove them. This nut is both on the sweeter side and rather starchy. Popular options for consumption include eating raw, roasting, or grinding into a flour for various baking purposes.
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