Pistachios are native to Asia and grow best in areas with long hot summers and dry winters. Most pistachio trees are grown in California because the climate is ideal. However, pistachio trees can grow anywhere with a dry, hot climate. Pistachio trees produce pistachio nuts. While pistachio trees take seven to 10 years to produce a full load of nuts, the wait is worth it. And harvesting pistachios is simple.
Harvest pistachios in the late summer when the nuts are ripe--that is, when the shell around the pistachio is loose. Some varieties of pistachio change color when they are ripe, going from green to red or red to yellow.
Lay tarps beneath the pistachio tree, making sure to cover the entire area under the tree.
Shake the trunk of the pistachio tree. Ripe nuts should fall out of the tree and land on the tarps.
Use plastic pipe to hit any branches with remaining nuts to make the nuts fall onto the tarps.
Collect all of the pistachios from the tarps and place them in a bucket.
Remove the hull of the pistachios by hand. Pistachio hulls should peel off easily.
Rinse the hulled pistachios in cold water. Remove the nuts from the water and set them out to dry on a screen. Allow them to dry for three to four days. They are then ready to eat.
Wait for hazelnuts from high-up branches to drop to the ground. Gardeners can wait for all hazelnuts to drop to the ground and harvest nuts as they fall. Gather fallen nuts in a basket and bring them indoors.
Shake the tree branches to encourage more nuts to drop. Get as many nuts from the tree or from the ground before autumn rains come, since these can damage the nut crop.
Spread harvested hazelnuts on a screen in a well ventilated location and allow them to dry completely. This should take one to two weeks, advises Rural Advantage. When the nuts feel light and dry to the touch, they're ready for the next step.
Husk the nuts by hand or by using a nut sheller. Discard the husks.
Store husked hazelnuts in an airtight container. Place the container in the refrigerator or the freezer to extend their shelf life.
Cashew nuts protrude from the bottom of the cashew apple. The nuts are removed from the apples and are first dried, then shelled.
Heat the oven to 350 degrees F.
Lay the shelled hickory nuts in a single layer on a baking pan.
Roast the hickory nuts at 350 degrees F for 10 to 15 minutes or until lightly browned.
Cool the nuts on the pan before using in your recipes. Or, store the nuts an air-tight container in the freezer for up to one month.
Select a well-drained area to plant your cashew seeds. Choose a sandy soil that won't trap water.
Place three to four fresh cashew seeds in planting bags. The seeds should be in an upright position along with a mixture of loose, sterile soil.
Dig a planting hole 350 to 400 millimeters deep and place the seeds inside. Plant any additional trees 10 meters apart. Increase your chances of a successful crop by providing fertilizer during flowering and additional water during droughts.
Harvest your cashew nuts and apples once they've ripened. This will occur six to eight weeks after pollination. The nut's shell will be gray when it's fully developed, and the apple will turn red or pink in color. Watch for the period when the fruit begin to fall from the tree; this is a good indication of readiness.
Process your cashews by freezing the nuts. Separate the shells from the nuts before thawing. Make sure you're wearing gloves, goggles and protective clothing while you're working with the nuts.
A walnut is actually a drupe, which is a fruit that contains an outer husk. Other drupes, include peaches, nectarines and blackberries. Also known as "false nuts," walnuts share this classification with kukui nuts, Brazil nuts and hazelnuts.
Harvest times vary from year to year, depending on the weather and other environmental factors. Typically, harvest time runs from Labor Day through October. Occasionally, harvesters may find pinon nuts as late as November.
Pinon nut gathering is a yearly tradition for many Native American and Hispanic families in Southern Colorado, according to the Edible Communities website. Harvest times and locations are not published, but announced by word of mouth. However, the website Pinon Nuts offers detailed information on harvest times and locations in conjunction with the Bureau of Land Management.
The Bureau of Land Management allows private harvesters to collect up to 75 pounds of pinon nuts annually for personal use without a permit. Commercial harvesters or private harvesters picking large quantities must obtain a permit. The bureau charges commercial pickers 20 cents per pound with a $20 minimum.
The hazelnut can grow to heights of 15 and 16 feet in the taller individual specimens, with the tree being as wide at the top as it is tall.
Hazelnuts are close relatives of such tree species as birches, alders and hop hornbeams. It possesses the scientific name Corylus Americana.
The leaves of the hazelnut grow alternately, which means only one leaf develops on the twig at each node. These leaves are broad and have distinctly serrated edges.
Some of the female flowers on a hazelnut turn into the nut of the tree, which has the shape of an egg and has a leafy almost paper-like husk surrounding it. These half-inch long nuts ripen by late summer. People will roast them or use them in recipes after grinding them into a fine powder.
The autumn season finds the green leaves of a hazelnut changing to an assortment of colors, from orange and red to shades of yellow and green-yellow.
Place the hickory seed in a shallow tray filled with sandy loam potting soil.
Store the tray in your refrigerator until the following September.
Plant the hickory seed 1 inch into the ground in September. Cover with dirt, but do not add mulch at this time.
Place a wire mesh screen over the planting site to keep squirrels from digging up the seed. Secure the ends of the screen with a few well-placed rocks that will also serve as markers.
Remove the mesh screen in early spring before the hickory seed germinates.
Cover the planting area with 2 to 3 inches of organic mulch.