Pinus edulis

Description

Seeds can be eaten both raw and cooked and have a slightly resinous flavor. They can be ground into flour and used in stews, bread, cakes, and nut butters. The seeds are up to 25 mm long and contain a lot of oil, protein, and thiamine, with about 15% protein. Local Native Americans have traditionally eaten these seeds, and they are also sold at local markets in Colorado and New Mexico. About 450,000 pounds of seeds are sold each year in the U.S. market. The leaves can be used to make tea. Unripe female cones can be roasted, with the soft core forming a sweet, sticky food. The bark can be boiled and cut into strips, after which it has a sweet taste and can be cooked like spaghetti. The dried bark can be ground into a powder and used as a thickener in soups or mixed with grain flour when making bread. The resin from the trunk can be hardened and used as gum. By releasing other resins from the wood, byproducts can be obtained, such as a vanillin aroma.

Guilds