0 Hickory nuts

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Hickory flowers are small, yellow-green catkins produced in spring. They are wind-pollinated and self-incompatible. The fruit is a globose or oval nut, 2–5 cm (0.79–2.0 in) long and 1.5–3 cm (0.59–1.2 in) diameter, enclosed in a four-valved husk, which splits open at maturity. The nut shell is thick and bony in most species, and thin in a few, notably C. illinoinensis; it is divided into two halves, which split apart when the seed germinates.

Hickory Nuts These flavorful nuts are indigenous to North America and are related to pecan nuts. Edible Hickory Nuts come from the shagbark variety of hickory trees. The delicious shelled Hickory Nuts are for sale now! They can be shipped anywhere in the United States. Click Here for ordering information, or to contact us with questions. Hickory nuts are perhaps the most delicious nut that can be grown in the Midwest, even surpassing the pecan for flavor in the author's opinion. In Missouri, we have two native species of hickories that make excellent eating: the shagbark hickory (Carya ovata) produces the most delicious nut while the shellbark hickory (Carya laciniosa) produces a much larger nut.

There are 17 varieties of hickory trees, 13 of which are native to the United States. The extremely hard hickory wood is widely used to smoke American hams. All varieties of the hickory tree bear nuts, the most popular being the PECAN, partially due to its thin shell. The common "hickory nut" has an extraordinarily hard shell, the cracking of which usually requires a hammer swung with a great deal of muscle. Hickory nuts have an excellent, rich flavor with a buttery quality due to their high fat content. They're available only in certain parts of the country and are generally sold unshelled. Hickory nuts can be used in a variety of baked goods

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