Gathering your own shagbark hickory nuts is less like a chore and more like a treasure hunt with a very forgiving tree. The name comes from the bark, which peels off in long, curly strips, making the tree look perpetually disheveled. Locating a shagbark hickory in the Netherlands might take a bit of sleuthing, but several pick-your-own farms (often those with older, wilder edges or dedicated nut groves) have them. Fall is the season.

Here’s how you do it: bring a bucket, a pair of sturdy gloves (the husks are tough and can stain your hands), and a sense of adventure. The nuts fall when they’re ready, so you’ll mostly be doing a glorified scavenger hunt on the ground. When you find a green, thick husk that’s starting to split open, you’ve struck gold. Give it a gentle squeeze—if the nut inside is brown and hard, it’s ready. Pop it out of its husk (sometimes it’s stubborn, sometimes it falls right out). The real challenge is beating the squirrels. Don’t be surprised if you find a few empty husks or half-eaten nuts; those little guys have excellent taste.

If you go with friends or family, turn it into a contest: who can find the most perfect nut? The satisfying thunk of a good one hitting the bottom of your bucket is its own small celebration. You need about a gallon of nuts to have enough for serious cooking, because the shells are incredibly thick. But cracking them is oddly therapeutic—tap them with a hammer (lightly!) or use a good nutcracker. The reward is a sweet, rich, almost buttery kernel that tastes like a mashup of pecan and walnut with a hint of maple.

Once you’re home, here’s what to do with your hard-earned treasure:

Two Cooking Recipes (Vegetable/Fruit)

1. Shagbark Hickory Butter Roasted Carrots

  • Peel and halve a pound of carrots.
  • Toast ½ cup of cracked shagbark hickory nut pieces in a dry pan until fragrant (about 3 minutes).
  • Mash 2 tablespoons of the toasted nuts into a paste with a pinch of salt and 2 tablespoons of butter.
  • Toss the carrots in the nut butter, spread on a baking sheet, and roast at 200°C (400°F) for 25 minutes, until caramelized.
  • Sprinkle the remaining toasted nuts on top. The earthiness of the hickory makes the carrots taste like they’ve been kissed by autumn.

2. Shagbark Hickory & Apple Stuffing (or Side Dish)

  • Sauté one diced onion and two chopped celery stalks in 3 tablespoons of butter until soft.
  • Stir in ½ cup of coarsely chopped hickory nuts and one chopped apple (any tart variety).
  • Add 4 cups of day-old bread cubes, 1 teaspoon of dried sage, salt, and pepper.
  • Moisten with 1 cup of chicken or vegetable broth. Bake covered at 180°C (350°F) for 30 minutes, then uncovered for 10 minutes to crisp the top. It’s the perfect companion to a roast chicken or pork chop.

One Cocktail Recipe (Fruit)

Shagbark Hickory Old Fashioned

  • In a small pan, warm ¼ cup of maple syrup with ¼ cup of cracked hickory nut shells (not the kernels) for 5 minutes. Don’t boil—just infuse. Strain out the shells.
  • In a glass, muddle one sugar cube with 2 dashes of Angostura bitters and a splash of water.
  • Add a large ice cube, 60 ml (2 oz) of your favorite bourbon or rye, and 15 ml (½ oz) of the hickory-maple syrup.
  • Stir gently. Garnish with an orange peel and (if you’re feeling fancy) a single whole hickory nut floating on top. It tastes like a forest fireplace in a glass.

One Tea Recipe (Herb)

Shagbark Hickory Bark Tea This is the secret trick: the bark itself makes a wonderful tea. Find a fallen branch (don’t strip live bark) and peel off a few of the curly strips. Rinse them well.

  • Place a handful of bark strips (about 4-5 inches total length) in a pot with 4 cups of cold water.
  • Bring to a boil, then reduce to a simmer for 15 minutes.
  • Strain into a mug. The tea is a delicate, slightly smoky amber color, with a flavor that’s woodsy, sweet, and faintly vanilla-like.
  • Sweeten with a bit of honey and a splash of milk if you like. It’s a perfect afternoon warmer after a cold day of picking.