Pimpernut (Staphylea pinnata) is a shrub or small tree that grows in the Netherlands, mostly for its looks. In autumn it produces pale brown, papery capsules that split open to reveal hard, shiny seeds. Those seeds are the part you pick.
Picking
The capsules ripen from September into October. When they turn pale brown and split on their own, the seeds inside are ready. You’ll see them lying on the ground or still hanging in the tree. Pick them up by hand or spread a tarp under the branches and shake gently. Don’t pull at unripe capsules; the seeds inside won’t be fully formed.
The seeds are hard and easy to carry. The capsules are fragile, so leave them behind once you’ve taken the seeds out. Dry weather at midday is best; dew can make the capsules damp and harder to handle.
At home
Rinse the seeds briefly to remove dirt, but only just before you use them. Store them in an airtight container in a cool, dark place. They keep for six to twelve months. You can also freeze them raw without blanching.
Roasting brings out their flavour. Spread the seeds on a baking tray and roast at 160 °C for ten to fifteen minutes, until they smell nutty. Don’t try to can them; they lose their texture.
Roasted pimpernuts
Roasted pimpernut seeds are eaten like hazelnuts. This is the simplest way to prepare them.
Makes a small bowl
- 100 g pimpernut seeds
- Heat the oven to 160 °C.
- Spread the seeds on a baking tray in a single layer.
- Roast for 10–15 minutes, stirring once, until fragrant.
- Let cool before eating.