Beechnut

Fagus sylvatica · Nut

40 pairings

The beechnut (or beechmast) is the small, sharply triangular nut of the beech tree — chiefly the European beech (Fagus sylvatica) and the American beech (Fagus grandifolia). Sweet, oily and faintly astringent, the kernels are eaten raw in small quantities, roasted, or — historically more importantly — pressed for a fine cooking and lamp oil and fed to pigs and poultry as forest mast.

Picking a good onedrag

Fresh-fallen and fullRancid, blank or mouldy

Dried in the shellThe keeping state. Shell, rub off the bitter skin, then roast in a pan about 3-5 minutes until fragrant - recipes roast them so the toxins break down.Everyday best

ShellBrown gone matte, edges still crisp

Heft and squeezeFirm, faces flat, no give under the thumb

The kernel insideCream and firm, the skin still tight on it

Smell the kernelsClean and nutty, or almost no smell at all

What to look for, from fresh-fallen and full to rancid, blank or mouldy.

What one gives you

61%

Usable yield

shells off · blanks common, cull first

Preparing