Beechnuts: expert knowledge about the fruit of the beech tree

In autumn, beechnuts lie by the thousands at the foot of the beech trees. Botanically, they are nuts – so they can also be healthy for humans.

For most people it has already fallen into obscurity, many only know it from stories – the beechnut. The small nuts from the forest are the fruits of the copper beech (Fagus sylvatica), which is native to Europe. In the autumn, they lie en masse on the forest floor, just waiting to be picked off. But can you really eat beechnuts? We will answer this question below and explain all the important facts about the forest fruit.

Beechnuts: properties and ingredients

Whereas in earlier times the copper beech covered entire areas, nowadays the area has been greatly reduced. However, the typical Central European plant is still one of the most common trees in this country, and the amount of beechnuts is correspondingly large. The fruits, about 1.5 cm in size, usually fall from the trees in September, but the quantity varies from year to year. Especially after hot summers, copper beeches increasingly produce the small, brown little nuts.

Beechnuts are characterised by a high content of oil, which is why they were again used as food after the Second World War. In addition to the fat content of almost 40%, the nuts contain many minerals such as iron and zinc.

Are beechnuts poisonous?

When it comes to beechnuts, it is often said that the fruits are poisonous. In fact, they contain several toxins, including one called fagin (Trimethylamine), which is named after the beech tree (Fagus). Furthermore, the raw fruits contain oxalic acid, which, like the fagin, can because stomach upset and symptoms of poisoning. This can happen especially by eating larger quantities of the uncooked beechnuts. It is therefore important to always heat the nutlets before consumption.

Can you eat beechnuts?

Despite the toxicity of beechnuts, they were not eaten for nothing in earlier times. If the angular nuts of the beech are properly cooked, they can be consumed without hesitation and are suitable for refining all kinds of dishes.

Buying beechnuts: an expensive delicacy

If you do not want to collect the angular nuts yourself or if it is not the right season, you can also buy beechnuts online, for example. As a rule, however, you will have to dig deep, because they are not exactly cheap. Since copper beech is not cultivated specifically for collection of the brown fruit, it is therefore not surprising that the prices are so high.

Roasting beechnuts before eating

Probably the best method for cooking the energy-rich beechnuts is to roast them in a pan without oil. On the one hand, the toxins oxalic acid and fagin are broken down by heating, and on the other hand, the nutty aroma can develop best through the roasting process. The best thing to do is to try it out for yourself.

If you are interested in more healthy nuts, check out this article on our top 10.