Of course the edible part of the pecan tree is the pecan nut or seed, which is usually described as having a rich and buttery flavor. These seeds can be eaten freshly cracked or cooked, being historically used in sweet dessert dishes. Of course, you can’t talk about pecans without mentioning the proverbial pecan pie! Pecans are also an important ingredient in making pralines. Interestingly enough, despite there being many theories, it’s widely disputed as to the origin of the pecan pie. The earliest recipe known to researchers dates to the year 1886, with no known recipes having been found before that year. One theory is that the French invented the pecan pie after settling in the area of New Orleans after being introduced to the pecan nut by local Native American tribes. None of the earlier theories are backed by literature or recipes, however.
Nutritionally, the pecan has a lot going for it. This in conjunction with its flavor makes it easy to see why the pecan has been one of America’s favorite nuts. Besides being a rich source of protein, pecans contain vitamin A, vitamin E, several vitamin Bs, copper, potassium, iron, zinc, calcium, phosphorous, and manganese. Moreover, pecans are a source of antioxidants and contain beneficial fats like oleic acid. Medicinally, Native Americans have used a decoction of pecan bark as a remedy for tuberculosis. They would also use the leaves and bark to make an infusion to use in the treatment of diarrhea and dysentery, internally, and for skin problems, externally. Pecan leaves can be mashed into a pulp and put on skin infections, such as ringworm. Other uses included using the wood to smoke meats, making pecan milk from the nuts, and extracting pecan oil from the seeds to use either on salads or as a cooking oil.
A simple recipe for pecans is butternut squash with pecans. You’ll need about four pounds of squash, halved with seeds removed, then cut into cubes. Other ingredients required are 3 tablespoons of olive oil, 6 sprigs of thyme (1/2 teaspoon dried), 6 sprigs of oregano (1/2 teaspoon dried), 4 ounces of pecans, crushed or chopped, and 4 ounces of your choice of bleu or feta cheese, crumbled. You’ll also need salt and pepper to taste. Pre-heat your oven to about 425 degrees. Put the squash in one layer on a greased oven-proof tray, sprinkling the leaves from the herb sprigs on top, season, and then drizzle with the olive oil. Bake this in the oven for 30-45 minutes or until squash is tender. Remove from the oven and transfer the squash to a serving bowl, adding pecans and cheese on top, then stir well. This is particularly good with roasted chicken or can be served as a vegetarian dish with fresh crusty bread.
So, remember to try and eat one wild food every day! If you have any questions or comments or ideas for wild food articles or recipes, please email [email protected].