I’ve been eating beechnuts off of the forest floor for as long as I can remember. I like to roast them and eat them on their own as a treat, so this season I collected a few extra beechnuts to bring back to my kitchen. Read on for lots of beech nut facts, videos and a photo gallery and how to prepare a tasty snack!
From the Hiker’s Notebook:
Beechnuts are encased in a woody husk that is covered with spines, each containing two irregularly triangular shiny brown edible nuts. They are only produced after the beech has reached the age of about 40 years; annual beechnut production ramps up at this point to reach maximum yields after at about the 60 year point. Read more