Some parts of other coniferous trees are edible, but if you’re looking for pine nuts, you will only find them on pine trees.
Although many people generically refer to all evergreen needled trees as “pine trees,” there are only about 120 species of pine worldwide. You also need to bear in mind that not all conifers are pine trees. Norfolk Island pine and Yew trees are not true pine trees, but both are toxic and should be avoided.Jeffrey pine, Rocky Mountain juniper and juniper pine.The following species are poisonous to animals and not generally recommended for human consumption: Most pine cones are not poisonous to humans however, as with many foraging rules, there are always exceptions. Decant into prepared jars and store in a cool, dry place. When the jam is ready, the cones will be soft, and the jam will be dark crimson. The pine cones will begin to change to a reddish-brown color. Bring to the boil and add the pine cones. The next day, drain and capture the infused water and add one liter to a pan with the sugar. Wash the pine cones well, then place in a pot, cover with water and leave overnight.
For jam, you want cones that are 1-3 centimeters in length.įor every kilogram of pine cones, you’ll need a liter of water and a kilogram of sugar. First, collect edible pine cones in spring or early summer when they’re green and soft. In Russia and Georgia, young, green pine cones are thought to have medicinal properties and are used to make jam, “honey”, tea or alcohol tincture. However, there is a more palatable way to consume pine cones – if you have a good sugar supply. If your only option is more mature, brittle cones, then you could try grinding them into flour. They’re a good source of fiber and vitamin C, but they’re not particularly easy to digest and are not recommended as a long-term dietary option.īoiling pine cones will soften them and make them easier to eat. However, if you’re desperate, you could eat younger cones before their scales have opened up and hardened. The shell of a pine cone isn’t going to be your first choice of food. You can even use it to make pasta! What About the Pine Cone Itself? You can use it as a thickener in stews or mix it with flour. The pollen produced by male pine cones is an excellent source of protein. Look out for a collection of yellow-brown tubes around a central stem. These look quite different from the green or brown hard-scaled female cones that you’re familiar with. In spring, look out for the yellow pollen produced by the male pine cones. By laying out a tarp under some pine branches and shaking them hard, you may be able to shake out some of the remaining seeds that the local wildlife hasn’t eaten. If it’s later in the season, don’t despair. In North America, the best species to look out for are:Īugust and September are the best months for harvesting pine nuts when the pine cones are just beginning to open. Only about 20 species of pine trees worldwide have nuts large enough to be worth harvesting. Pine nuts have a mild flavor and are an excellent protein source, magnesium, vitamin K, and thiamine (B1).
Which Parts of a Pine Cone Can You Eat? Pine Nuts
When it comes to eating pine cones, the best part is the seeds, commonly known as pine nuts. Once the seeds are mature and conditions are suitable for the seeds to germinate, the scales open up again to let the wind disperse the seeds inside. The scales on a pine cone open when the cone is small to allow pollen in before sealing back up again to protect the seeds from cold temperatures, wind, and animals. Their primary purpose is to protect the pine tree’s developing seeds until they are ready to spread and germinate. Pine cones don’t exist solely to feed hungry hikers.
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