Hickory trees produce edible nuts, though quality and flavor vary significantly between species. These deciduous hardwood trees belong to the genus Carya within the walnut family (Juglandaceae). Hickories are native primarily to North America, commonly found in eastern and central regions of the United States, with a few species also in Asia. The fruit is a hard-shelled nut encased in a thick outer husk.
Types of Hickory Nuts
The genus Carya includes several species, each yielding a nut with distinct characteristics, flavor, and edibility. The most commercially prominent hickory nut is the Pecan (Carya illinoinensis), which is prized for its sweet, rich, and buttery kernel. Pecans are generally the largest and best-tasting of the hickory nuts.
Other highly desirable varieties include the Shagbark Hickory (Carya ovata) and the Shellbark Hickory (Carya laciniosa), sometimes called the Kingnut. Shagbark nuts have a rich, sweet flavor similar to pecans, while the Shellbark produces the largest nuts of the non-pecan hickories, also featuring a sweet kernel. The Shellbark nut, however, is encased in a very thick and hard shell.
Conversely, some hickory species produce nuts that are less palatable. The Bitternut Hickory (Carya cordiformis) yields a nut that is unpalatably bitter due to high tannin content. Pignut Hickory (Carya glabra) and Mockernut Hickory (Carya tomentosa) nuts are often smaller, with a thick shell and kernels that are insipid or only mildly sweet. The Pignut was historically considered only suitable for feeding livestock.
Identifying a Hickory Tree
Hickory trees can be identified by their leaves and bark. All hickories have a pinnately compound leaf structure. The number of leaflets varies by species, typically ranging from five to nine, and the margins of all leaflets are serrated.
The bark provides a distinctive marker. The Shagbark Hickory is perhaps the easiest to recognize, as its dark gray bark exfoliates into long, loose, curving plates that peel away from the trunk, giving it a shaggy appearance. Other species, like the Pignut Hickory, have bark that is more tightly furrowed or ridged but does not peel significantly.
The terminal bud is another distinguishing feature. When the fruit develops, the nut is contained within a thick, woody husk that typically splits open into four distinct segments when ripe. This four-part splitting of the husk helps differentiate hickories from other nut trees like walnuts.
Harvesting and Processing
Hickory nuts mature and drop to the ground in late summer and early fall. The husks of the ripe nuts split open, exposing the hard-shelled nut inside. Foragers should collect nuts soon after they fall to prevent loss to wildlife and to ensure the best flavor.
Once collected, the outer husk must be removed. It is important to discard any nuts that float when placed in water, as this often indicates a compromised, rotten, or insect-damaged kernel. The next step is to cure the nuts by spreading them in a thin layer in a dry, airy place for about four to six weeks.
The most challenging part of processing is cracking the shell, which is hard and thick on many hickory varieties. Unlike the thinner shell of a pecan, most hickory nuts require a heavy-duty nutcracker or a hammer to break them open. The yield of nutmeat is often small. Once shelled, the nutmeats should be stored in an airtight container in a refrigerator or freezer to maintain freshness.