Pinyon Pine – Bearer of a delicious nugget
If the Ponderosa pine outlines the American West, then the Pinyon pine marks the limits of the Southwest’s high desert. Pinyon trees are found throughout the Southwest, ranging across the Southwest’s Four Corners region to Nevada and California at elevations generally between 4,500 to 7,500 feet, although they can be found up to 9,300 feet on south-facing slopes. Growing in arid climates (areas with precipitation between 10 and 18-inches a year) Pinyon pines grow on rocky slopes and mesas, mixing in with sagebrush, rabbitbrush, and junipers.
Identified by 1 to 2-inch long needles that grow in pairs from a papery sheath, the thick needles are slightly curved and pointed at the tip. Many Pinyon pines have a thick truck, numerous branches and a rounded crown.
For millennia the nutty taste of pine seeds has been enjoyed by many cultures throughout the world. Today commercial gatherers harvest thousands of pounds of Pinyon nuts each year for distribution to food stores and gourmet restaurants.
In the American Southwest, people and many species of wildlife have used the seeds of the Pinyon pine as a food source since time beyond memory. In this region, the Pinyon pine has also been an important source of fuel. Additionally, the sap of the Pinyon was, and still is used, to water-proof containers. Parts of the Pinyon pine have been used by Native American peoples of the Southwest for cosmetic and medicinal purposes.
Today, it is not uncommon for many Native Americans of the Southwest to supplement their diet with the Pinyon nut, gathered in a time-honored tradition, passed from generation to generation. Harvest time for the Pinyon is September through November. After the first frosts, the Pinyon’s mature cones slowly open, spilling their nuts on the ground, making harvesting relatively easy. This is when families gather pinyon nuts, and many do their own roasting and salting.
One method of harvesting the unopened cones of the Pinyon pine requires gloves be worn to protect the harvester from the pitch that covers the cones and branches. (Sap can be removed from hands and clothes with solvents like cooking oil or alcohol, but it is a challenge.) Cones picked before they open are left in sacks and placed in the sun for several days. These sacks are turned daily to ensure that the cones heat equally. When the cones are dried and open, sacks are given a good, hard shake, which dislodges the nuts from the cones.
To clean pine nuts, Native Americans use wicker trays to throw the nuts into the air and let the wind carry away the broken cone scale and bracts. It’s a lot of work, and often gathering Pinyon pine nuts is a festive family affair.
Before you start thinking about trying your hand at harvesting Pinyon pine nuts, remember it takes about 1,500 of the tiny nuts to equal a pound. No permit is required for gathering them on public lands managed by the BLM or USFS for quantities up to 25 pounds. Anything above this amount is considered to be commercial and a permit is required.
Care must be taken in the storage of Pinyon pine nuts. Keep them cool to ensure freshness. They easily become rancid. Storage in the fridge or freezer, in an airtight container, is strongly recommended.
Pinyon nuts contain more protein per weight than any other nut or seed. They are nutritionally good to eat as is, but, their flavor is said to improved by: Soaking the nuts in brine water, then toasting them in an open pan in the oven at a moderate temperature; or, washing them in cold water, salting them, and putting them in a covered roasting pan. Steam them in a moderate oven for 15 to 20 minutes, remove the cover, and stir until nuts are completely dry. Pinyon nuts are usually eaten raw or lightly toasted. They are excellent in salads and vital for pesto sauce. However, this nugget of nutritious goodies can be used in a variety of ways. Here are just two suggested recipes.
Pinyon & Sun-Dried Tomato Pasta Serves 4
- 1 lb linguine
- 6 Tbsp olive oil
- 2/3 cup pine nuts, toasted
- 2/3 cup sun-dried tomatoes, oil-packed, drained & chopped
- 1/2 cup fresh basil, chopped
- 1/2 cup Parmesan or Romano cheese, grated
Boil pasta in salted water as directed, then drain. Heat 3 Tbsp olive oil in large skillet and add pasta, fry about 10 minutes, stirring frequently. Transfer pasta to large bowl and add remaining olive oil to same skillet. Add toasted pinyon nuts and sun-dried tomatoes, stirring over high heat, for about 2 minutes. Pour the pine nut mixture over pasta. Add chopped basil and grated cheese and toss. Add salt, pepper and serve, adding grated cheese to taste.
Pinyon-Asparagus Stir-Fry Chicken Serves 4
- 2 cups chicken breast, boneless and diced
- 1/2 cups pinyon nuts, toasted
- 1/2 lb asapargus, cut in 2-inch lengths
- 1 clove garlic, minced
- 3 Tbsp scallions finely chopped, including greens
- 2 Tbsp each vegetable oil, water, and soy sauce
- 1/2 tsp chili oil
- 1 tsp Sesame oil
Heat wok or giant frying pan,add vegetable oil, chili oil, garlic, and chicken, stir-frying until white, but not completely cooked through (about 5 minutes). Add sesame oil, asparagus and scallions, stir-frying for 5 minutes. Add pine nuts, soy sauce and water, tossing for one minute. Serve with steamed rice.
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