AKA Southwestern Limber Pine, Limber Pine, Rocky Mountain pine, Pino Huiyoco, and my favorite (even though I don’t use it, since this is still a tall tree) Chihuahua white pine.
Botanical name: Pinus flexilis var. reflexa. Previously called Pinus strobiformis, Pinus stylesii, Pinus strobiformis var. potosiensis, Pinus reflexa, Pinus ayacahuite, Pinus ayacahuite var. reflexa. Despite all of these botanical synonyms, as of March 2024, the official designation seems to be Pinus flexilis var. reflexa, and it is considered a variety of Pinus flexilis.
- Cold hardiness zones: 4-7
- Soil PH: Prefers slightly acidic to neutral soil (pH 5.5-7.0)
- Watering needs: Low to moderate once established; more water may be beneficial in extremely dry conditions
- Food forest layer: Canopy
- Which parts of the plant are eaten as food: The seeds (pine nuts) are edible
- Blooming Season: Spring
- Harvest season/regularity: Seeds can be collected in late summer to early fall, depending on local climate conditions. Nuts take about 18 months to mature, so harvested nuts are from the previous year’s pollination.
- Fruiting age: Can start producing cones at 10-20 years of age
- Age of maturity (full size and peak fruiting): 75-100 years for full maturity; peak seed production can occur from 50 years onwards
- Average mature yield: Variable; dependent on tree size and environmental conditions
- Pollination for Fruit: Wind pollinated
- Size at maturity: Up to 40-50 feet tall with a spread of 20-25 feet in cultivation; can be larger in the wild
- Sun needs: Full sun to partial shade
- Preferred habitat: Rocky mountains, dry, well-drained slopes, and high elevation forests
- Growth rate (vigor): Slow to moderate
- Natural reproductive rate (and methods): Reproduces through seeds; can also regenerate from root sprouts
- Propagation method: Seeds; stratification required for germination. An easy method is to take a 5 gallon bucket and poke random holes (too small for mice, but big enough for water to escape) in the bottom and in the lid, fill 3/4 with potting soil, and plant the nuts in the soil as if planting beans (1/2-1 inch or so under the soil surface), dig a hole in your backyard the size of the bucket (it’s okay if it comes up 1/4 of the way or so—the bucket is reducing weather extremes and keeping out rodents), moisten the soil (not sopping wet, just moist throughout) put the lid on, and check it again in the spring. If you don’t
- Average life span: Can live for several hundred years; some specimens over 1000 years old
- Good companion plants: Understory species adapted to high elevation forest conditions
- Plant family: Pinaceae
- Taproot: Yes, develops a deep taproot
- Predators: Susceptible to pine beetle attacks and white pine blister rust
- Other common problems/solutions: Drought stress can make trees more susceptible to pests; adequate watering and maintaining a healthy environment can mitigate risks
Notes:
- Ecological functions/uses: Acts as a windbreak, provides habitat and food for wildlife, especially birds and small mammals which feed on the seeds.
- Food uses: Pine nuts are a nutritious food source, rich in fats, proteins, and minerals.
- Food Flavor/Taste: Pine nuts have a creamy, nutty flavor and are used in a variety of culinary dishes, including pestos, salads, and baked goods.
- Cautions: This really goes for ANY new food you haven’t tried, but if you’ve never eaten pine nuts before, make sure you’re not allergic to pine nuts before ingesting a lot of them. Though pine nut allergies are uncommon, many people who do have pine nut allergies have no other known allergies, so a lack of proneness to allergies isn’t a good indicator. How to do this? Eat a few, with people around that know you and know you’re trying them for the first time. If 24 hours later, you’ve had no problems, you should be good to eat as many as you’d like. If you’ve eaten pine nuts before and know you’re not allergic, no worries! These should be the same to your body as any other pine nuts.
Propagating Southwest Limber Pine
Propagation of Pinus flexilis var. reflexa, also known as the limber pine, can be achieved through several methods including seeds, cuttings, and grafting. Here are detailed instructions for each propagation method:
- Seed Propagation (easiest and most effective method):
- Harvesting Seeds: Collect mature cones from healthy limber pine trees. Ensure the cones are fully mature and have started to open naturally. Place the cones in a paper bag until they fully open, releasing the seeds.
- Extracting Seeds: Remove the seeds from the cones carefully. Discard any damaged or unhealthy-looking seeds. Clean the seeds by removing any debris or cone scales.
- Pre-germination Treatment: Soak the seeds in water for 24 to 48 hours to soften the seed coat. Alternatively, stratify the seeds by placing them in a plastic bag with moist sand or peat moss and refrigerating them for 30 to 60 days.
- Sowing Seeds: Fill seed trays or pots with a well-draining potting mix. Plant the pre-treated seeds about 1/4 to 1/2 inch deep in the soil. Keep the soil consistently moist but not waterlogged.
- Germination: Place the trays or pots in a warm, bright location with indirect sunlight. Germination typically takes 3 to 6 weeks. Once the seedlings have emerged, provide them with adequate light and gradually increase their exposure to direct sunlight.
- Cutting Propagation:
- Selection of Cuttings: Choose healthy, semi-hardwood or hardwood cuttings from the current season’s growth. Cuttings should be approximately 4 to 6 inches long and include a portion of the terminal growth as well as a few sets of needles.
- Preparation of Cuttings: Remove the lower needles from the cuttings, leaving only a few sets at the top. Dip the cut end of each cutting in rooting hormone to promote root development.
- Planting Cuttings: Insert the treated end of each cutting into a container filled with a well-draining rooting medium such as perlite, vermiculite, or a mix of peat and sand.
- Rooting Environment: Place the containers in a warm, humid environment with indirect sunlight. Keep the rooting medium consistently moist but not waterlogged.
- Root Formation: Rooting typically takes several weeks to a few months. Check for root development by gently tugging on the cuttings after a few weeks. Once roots have formed, transplant the cuttings into individual pots filled with potting soil.
- Grafting:
- Selection of Rootstock: Choose healthy limber pine seedlings or young trees as rootstock. Ensure that the rootstock is compatible with the scion (the desired Pinus flexilis var. reflexa cultivar).
- Scion Collection: Select a healthy, disease-free branch from the desired limber pine variety. Collect scion wood that is approximately the same diameter as the rootstock.
- Grafting Technique: Use a grafting technique such as cleft grafting or side grafting. Make a clean, slanted cut on both the scion and the rootstock. Join the two pieces together securely, ensuring cambium layers align.
- Securing the Graft: Wrap the graft union with grafting tape or rubber bands to hold the scion in place and prevent desiccation.
- Healing Process: Place the grafted plants in a shaded, humid environment to facilitate healing and prevent stress. Keep the soil consistently moist but not waterlogged.
- Monitoring and Care: Monitor the graft union for signs of successful grafting, such as new growth from the scion. Once the graft has successfully taken, gradually acclimate the plant to outdoor conditions.
Each of these propagation methods requires patience, attention to detail, and proper care to achieve successful results. Additionally, it’s important to ensure that all tools and materials used are clean and sterile to minimize the risk of disease transmission.
Harvesting Pine Nuts
Harvesting pine nuts from Pinus flexilis var. reflexa, or the limber pine, requires careful timing and consideration of the tree’s natural cycles. If you come out too late to harvest, squirrels, birds, and other wildlife will beat you to it–and even if they don’t, the nuts become so hard that they’re not as fun to eat. Harvest too early, and the tannins in them (which significantly reduce when ripe) will make their flavor too astringent. The trick is to harvest the nuts JUST BEFORE the cone opens the seed flaps. Here are detailed instructions on how and when to harvest pine nuts from the Southwestern White Limber Pine:
- Timing:
- Pine nuts from Pinus flexilis var. reflexa typically mature and become ready for harvest in the late summer to early fall, usually between September and October. However, the exact timing can vary depending on factors such as climate, elevation, and local conditions.
- Monitor the development of the cones on the limber pine trees. Mature cones will start to turn brown and open up, releasing the pine nuts inside. Harvesting should ideally occur when the cones are fully mature but before they start to naturally disperse their seeds.
- Identification:
- Familiarize yourself with the appearance of mature limber pine cones. They are small to medium-sized cones, usually ranging from 3 to 6 inches in length, and have a characteristic egg-shaped or oval appearance.
- Look for cones that have turned brown and started to open up slightly. This indicates that the pine nuts inside are mature and ready for harvest.
- Harvesting:
- Approach the limber pine trees carefully, avoiding damage to the branches or the tree itself.
- Use a pair of gloves to protect your hands from the sharp needles and prickly cones.
- Gently twist or pull the mature cones from the branches. Avoid forcefully yanking them, as this can damage the tree.
- Collect the harvested cones in a basket or bucket, taking care not to crush or break them in the process.
- Processing:
- Once you have collected the cones, spread them out in a well-ventilated area to allow them to dry further. This will help the cones to open fully and release the pine nuts.
- As the cones dry, they will continue to open up, revealing the pine nuts nestled inside. Shake the cones gently to dislodge the pine nuts, or use your fingers to extract them.
- Remove any remaining debris or scales from the pine nuts, and discard any nuts that appear damaged or moldy.
- Store the harvested pine nuts in a cool, dry place in an airtight container to preserve their freshness.
- Additional Tips:
- Keep an eye out for wildlife such as squirrels, which may also be interested in harvesting pine nuts from limber pine trees. Harvesting the pine nuts promptly when they are mature can help prevent loss due to wildlife foraging.
- Be mindful of any regulations or restrictions regarding the harvesting of pine nuts in your area. Some areas may have specific guidelines or permits required for harvesting pine nuts from native tree species.
By following these detailed instructions and timing your harvest appropriately, you can enjoy the delicious and nutritious pine nuts produced by Pinus flexilis var. reflexa while also respecting the natural cycles of the tree.
Recipes
Pine Nut and Basil Pesto Gnocchi
Ingredients:
For the Pesto:
- 1 cup fresh basil leaves
- 1/3 cup pine nuts
- 2 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- Salt and pepper, to taste
For the Gnocchi:
- 1 pound (about 450g) store-bought or homemade gnocchi
- 2 tablespoons butter
- Fresh basil leaves, for garnish
- Additional grated Parmesan cheese, for serving
Instructions:
- Make the Pesto: In a food processor, combine the basil leaves, pine nuts, garlic cloves, and grated Parmesan cheese. Pulse until coarsely chopped. While the processor is running, gradually add the olive oil in a steady stream until the pesto is smooth. Season with salt and pepper to taste. Set aside.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions or until they float to the surface, indicating they’re cooked. Drain the gnocchi and set aside.
- Combine Gnocchi and Pesto: In a large pan, melt the butter over medium heat. Add the cooked gnocchi to the pan, and toss to coat with the butter. Add the prepared pesto to the pan, gently stirring to distribute the pesto evenly among the gnocchi.
- Serve: Once the gnocchi are well coated with the pesto and heated through, remove from heat. Serve the gnocchi garnished with fresh basil leaves and a sprinkle of additional Parmesan cheese.
Citrus Pine Symphony Cake
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup extra-virgin olive oil
- Zest of 1 orange
- Zest of 1 lemon
- 1/4 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup pine nuts
Instructions:
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, tapping out any excess flour.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
- Whisk Eggs and Sugar: In a large bowl, whisk the eggs and granulated sugar together until light and fluffy, about 3 minutes.
- Add Liquids: To the egg mixture, whisk in the extra-virgin olive oil, orange zest, lemon zest, orange juice, lemon juice, and vanilla extract until well combined.
- Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Prepare to Bake: Pour the batter into the prepared cake pan. Sprinkle the pine nuts evenly over the top of the batter.
- Bake: Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This cake is delicious served at room temperature or slightly warmed, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream.
Sicilian Pine Nut and Roasted Vegetable Couscous
Ingredients:
- 1 cup couscous
- 1 1/4 cups vegetable broth or water
- 1/2 cup pine nuts
- 1 zucchini, diced
- 1 bell pepper (color of your choice), diced
- 1 small eggplant, diced
- 1 red onion, diced
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup raisins or dried currants (optional)
- Juice of 1 lemon
Instructions:
- Roast the Vegetables: Preheat your oven to 425°F (220°C). Toss the diced zucchini, bell pepper, eggplant, and red onion with 2 tablespoons of olive oil, paprika, cumin, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and lightly browned, stirring halfway through.
- Toast the Pine Nuts: While the vegetables are roasting, heat a small, dry skillet over medium-low heat. Add the pine nuts and toast them, stirring frequently, until golden and fragrant, about 3-5 minutes. Remove from heat and set aside.
- Prepare the Couscous: Bring the vegetable broth (or water) to a boil in a medium saucepan. Add the couscous, cover, and remove from heat. Let it stand for 5 minutes, then fluff with a fork. Stir in 1 tablespoon of olive oil.
- Combine: In a large bowl, combine the roasted vegetables, toasted pine nuts, couscous, chopped parsley, and raisins (if using). Drizzle with lemon juice and gently toss to combine. Adjust seasoning with salt and pepper to taste.
- Serve: This dish can be served warm or at room temperature, making it a versatile option for any meal. It’s perfect as a main for a vegetarian dinner or as a hearty side dish that complements a variety of proteins.
Pine Nut Bread
Ingredients:
- 2 cups all-purpose flour
- 1 cup cornmeal
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup pine nuts (piñon nuts)
- 1 egg
- 1 1/4 cups milk
- 1/3 cup vegetable oil
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease and flour a 9×5 inch loaf pan.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, and salt. Stir in the pine nuts to evenly distribute them throughout the flour mixture.
- Add Wet Ingredients: In a separate bowl, beat the egg lightly. Stir in the milk and vegetable oil. Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Bake the Bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. This bread is delicious served warm, with butter or as is, allowing the rich flavor of the pine nuts to shine through.
Autumn Harvest Pine Nut Risotto
Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable broth, kept warm
- 1 cup butternut squash, cubed and roasted
- 1/2 cup pine nuts
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh sage, chopped
- Salt and pepper, to taste
Instructions:
- Prep the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a little olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes or until tender and slightly caramelized. Set aside.
- Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts until golden and fragrant, about 3-5 minutes. Keep an eye on them to prevent burning. Set aside.
- Sauté Onions and Garlic: In a large pan or skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook the Rice: Stir in the Arborio rice, coating it in the oil and onions. If using, pour in the white wine and stir until it has mostly evaporated. Add one cup of warm vegetable broth to the rice, stirring constantly, until the broth is absorbed. Continue adding broth one cup at a time, allowing each addition to be absorbed before adding the next, stirring constantly. This process should take about 18-20 minutes. The rice should be tender yet firm to the bite, and the mixture creamy.
- Combine: Once the risotto is cooked, gently fold in the roasted butternut squash, toasted pine nuts, grated Parmesan, and chopped sage. Season with salt and pepper to taste. The heat from the risotto will warm the added ingredients.
- Serve: Serve the risotto warm, garnished with a sprinkle of sage or extra Parmesan if desired.
