The beech-nut of the beech tree: an edible fruit to discover!

How to recognise a beech tree?

Identifying the beech is the first step to embarking on the tasting of beech-nuts! The common beech (Fagus sylvatica) is a majestic tree that populates our temperate European forests. This tree prefers shade or partial shade and shies away from hot, dry climates. It has a rather conical habit that can reach 20 m in height at ripeness. It is distinguished by its smooth, silver bark. The very dense foliage consists of ovate, undulating, and glossy leaves. Beech leaves are recognizable by their hairs and finely dentate margins. Tender green in spring, they take on coppery hues in autumn. Some varieties have golden foliage (Fagus sylvatica ‘Dawyck Gold’), purple (Fagus sylvatica ‘Atropurpurea’), or variegated. The foliage is marcescent, meaning it dries in autumn, clinging to the branches until it falls in the following spring when new leaves appear. The beech flowers discreetly from April to May.

Fruiting only occurs on venerable specimens at least thirty years old. Hunched and bristly cupules form in spring and then open in fours in autumn, revealing 2 to 4 small, triangular-section fruits, brown and glossy: the beech-nuts. It is under this brown skin that the edible seed is found, resembling a tiny white almond. These fruits are edible in small quantities and while they delight forest wildlife (squirrels, deer, birds) that help in their dissemination and thus ensure the species’ survival, they will equally delight you if you keep a keen eye out!

The characteristic foliage of the beech and its fruits

When to harvest beech-nuts?

The harvest of beech-nuts, known as faînée or fainée, takes place in autumn, typically from September to November, when the cups naturally open in four to release the fruits. They then perch at the base of beech trees. It is recommended to collect them quickly after they fall to prevent them from being devoured by animals or rotting on the ground. Production can be unpredictable and depends on the spring weather, especially if it has been rainy. A dry season encourages a good fainée. Choose a nice dry day to gather the fallen beech-nuts.

The beech-nut

How to preserve beech-nuts?

After harvesting, dry the shells in the open air in a dry place and protected from rodents for a few days in a crate. Beech-nuts are stored in the same way as other nuts. Once dry, they do not keep for long, and it is better to consume them fairly quickly. They should be stored in a fabric bag or an airtight glass jar placed in a cool, dry place and protected from light.

Uses of beech-nuts

For centuries, beech-nuts have provided food for forest animals. They were also once used, like acorns, to feed the pigs and hogs from farms that were taken to graze in the forest. It’s hard to resist their little taste reminiscent of almond or chestnut!

In the kitchen, beech-nuts, once dried and after removing their fine brown skin, can be eaten as they are, lightly roasted in a pan, or incorporated into various recipes, as a substitute for almonds, hazelnuts, or pine nuts. They particularly enhance sweet recipes such as biscuits, cakes, or dessert creams. These little dried fruits are delicious for snacking! Additionally, they can be made into flour, rich in protein and gluten-free. A rare and precious oil with a strong walnut aroma is also extracted from beech-nuts.

Properties and benefits of beech-nuts

High in calories (576 kcal/100g), rich in carbohydrates and unsaturated fatty acids, beech-nuts are an excellent source of nutrients. They are high in protein, fibre, and vitamins, particularly vitamins B6 and E. They also contain a good amount of minerals such as potassium, iron, and calcium. However, one should not overindulge in beech-nuts, as their skin contains tannins that include fagine (choline), a molecule that is toxic in high doses and can cause headaches and gastrointestinal issues, but may help prevent certain neurological conditions.