Pinyon Nut Gathering & Preparation

For millennia, the nutty taste of pine seeds has been enjoyed by many
 cultures throughout the world. Known variously as - Pine nuts, Pinyon
nuts or Pinones -- the prophet Hosea, refers to them in the Old
Testament, and their shells have been found in excavations of Greek
and Roman ruins. They were included in the diet in ancient
Mediterranean societies because of their supposed aphrodisiaca
 properties. 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. In such arid,
desert regions where wood is in short supply, the Pinyon Pine has
also been an important source of fuel.

Native Cultures

For more than for at least 2,000 years Pinyon nuts have been used by
Native American peoples of the Southwest, including Pueblo, Navajo,
Ute, Shoshone, Cahuilla and Paiute. The fall harvest of these nuts was
an occasion for great festivity. Surpluses were stored for winter food
supply. The seeds were also used for cosmetic and medicinal
purposes. It is still a common for many Native Americans of the
Southwest to supplement their diet with the traditional Pinyon nut by
gathering them in the time-honored tradition passed from generation
to generation.

Harvesting

In the Desert Southwest during September through November, it is fun
for families to gather their own pinyon nuts, and do their own roasting
and salting. After the first fall frosts, the mature cones slowly open,
spilling their nuts on the ground; barring rain or snow, this can be an
easy way of harvesting.

To harvest the still-unopened cones of the Pinyon Pine, wear gloves
to protect you from the pitch that covers the cone and branches. (Sap
can be removed from hands and clothes with solvents like cooking oil
or alcohol.) You will also need heavy-duty footwear, bright clothing (it is
likely to be hunting season), a light ladder and sacks for carrying the
cones. When harvesting, pick only the cones from the tree, and avoid
breaking any limbs.

When picking the cones before they open, you can leave them in the
sacks and place them in the sun for several days. Turn the sacks daily
to provide even heating to the cones. When the cones are dried and
opened, shake the sacks, dislodging the nuts from the cones. Another
method is to lay the cones on canvas in the sun and use a shovel to
turn the cones until dried.

Another method is to knock the nuts from the cones after the cones are
more ripe and dry. Lay a cloth tarp under the tree, place the ladder
against the tree and knock against the cones with a stick to shake the
nuts loose and onto the cloth tarp below.

In order to have clean pine nuts, Native Americans used wicker trays
to throw the nuts into the air and let the wind carry away the broken
cone scale and bracts. You can do the same, or use a screen or wire
mesh of 1/2' spacing to separate the nuts from the waste materials.

A fast picker can gather about twenty pounds a day. It takes about
1,500 of the tiny nuts to equal a pound. No permit is required for
gathering Pinyon nuts 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 usage, and a permit is required.

Pine nuts ripen about the same time that hunting season is in progress
 For your safety, it is be best to wear bright clothing. Woodlands may
also be extremely dry during the harvest season, so be careful of fires.
The BLM requests you to leave your harvest and camping area clean
and pack out what you pack in.

Care must be taken in storage of Pine nuts Keep them cool to ensure
freshness. They easily become rancid. Storage in the fridge or freezer
in an airtight container is mandatory.

Preparation

Pinyon nuts contain more protein per weight than any other nut or seed.
They are nutritionally good to eat as is, without further enhancement.
But, their flavor may be improved in a number of ways.

One is to soak the nuts in brine water, then toast them in an open pan
in the oven at a moderate temperature.

Another way is to wash them in cold water, salt them, and put in a
covered roasting pan. Steam them in a moderate oven for 15 to 20
minutes, remove the cover, and stir until completely dry.

But Pinyon nuts are usually eaten raw or lightly toasted. They are
excellent in salads and vital for pesto sauce. They are a traditional
favorite with lamb, veal, pork, chicken, fish, duck and game birds.
Pinyon nuts are also popular in stuffings, sauces, vegetables, soups,
stews, sweetmeats, cakes and puddings.

from: DesertUSA