Edible nuts and seeds
1. Pine (Pinus) is familiar to every tree with pine cones and evergreen with thin needles. It grows in most temperate and boreal regions. Heat mature cones to get to the seeds. They are tasty and moist, and is simply a fried delicacy. Roasted seeds can be crushed into flour and store. Young, like earrings cones can be eaten boiled. Needles and bark are also edible.
2. Walnut (Juglans) grows up to 30 m. The leaves consist of many narrow serrated leaves. Cora with a gun. Blackish-brown nuts at first covered with thick green jacket. It grows in most temperate regions. One tree can yield up to 58 kg of nuts. Walnuts contain 18% protein, 60% fat and provide 6600 kcal per kilogram!
3. Butternut (Juglans stack) - another American cousin: the size smaller, more gray bark, and oblong shell sticky.
4. The Pecan (Carya iilinoinensis) reaches a height of 36 m, bark dark, ribbed, many small leaflets in opposite pairs. It grows in damp places in North America. Oval, thin-shelled nuts contain fat, more than any other plant product.
5. Nuts (Corylus) represents a high bush woodland and wasteland. The leaves are serrated, and their form - from oval to heart-shaped. Brownish-yellow catkins. Very nutritious nuts are in the egg, sheet-like, or barbed hairy shell. 6. edible chestnut (Castanea) has a height of 5-30 m, large smooth jagged leaves and catkins. It grows in woodland. Nuts (in some varieties of two or three together) are rounded thick barbed green shell. Divide the outer shell, clean nuts, weld and grind. Not to be confused with the chestnut horse, which palmovidnye large leaves, like the fingers on a hand, and poisonous nuts.
7. Beech (Fagus) high and spreading, his smooth bark bright and pointed oval leaves with wavy edges and distinct veins. It grows in deciduous forests. small nuts, triangular; one hairy shell contains 2-4 pieces, depending on the species. Rich in proteins, edible raw, roasted, it is possible to press oil.
8. Oak (Quercus) is widespread in forested regions. Many representatives of the leaves divided into shares, and all varieties are well known to all the acorns. Oshelushite and boil them in several waters to mitigate the bitterness, or soak in cold water for 3-4 days. In another embodiment, they can dig ash and charcoal and occasionally watering water. Then fry: from roasted acorns are getting a good meal or a coffee substitute.
9. pistachio tree (Pistacia) in the wild grows in warm areas of the Mediterranean to the east of Afghanistan, imported everywhere. These trees, up to 10 m high, a lot of small oval leaves and clusters of nuts nucleoli with green and reddish skin. Eat raw or lightly fry over coals. 10. Almond (Prunus) in the wild grows in warm dry areas of Europe and Asia, widespread artificially worldwide. It resembles a large peach tree with branches covered with flowers, small arrow-shaped leaves and bunches of nuts in the green leathery shell. Beware bitter varieties which contain hydrogen cyanide.
Remove the oil from nuts such juicy, like beech. Split the shell, separate it from the pulp. Gently boil the water, removing the oil as it is floating on the surface, or let cool and otsepariruyte. Store in a cool place, preferably in an airtight container. From 450 g of nuts can turn 270 ml of nutrient oil.