
Pinyon pines grow abundantly in Utah. Spanish explorers in the 1500's called them "pino pinonero", meaning "nut-bearing pine." In our area we have Colorado pinyon, also called two-needle pinyon.

In the late fall, the cones open wide, revealing their small seeds.
Native Americans gathered these seeds and stored them for winter, and many Utahns enjoy the tradition of collecting and eating them. If the humans aren't quick, though, squirrels, nuthatches and scrub or stellar jays will be happy to munch on them or store them for winter.

We gathered some pinyon nuts on a ride in Indian Canyon and took them home.
After cracking the shells, only a small nutmeat remains.
Raw, they taste like turpentine, but lightly roasted, they have a pleasant, nutty flavor. If you happen to have a pinyon forest near you, I recommend you give them a try.
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