Piñon

Piñon, commonly spelled piñón or pinyon, refers to pine trees in the genus Pinus that produce edible seeds known as piñon nuts. In the United States Southwest, the term most often describes two species: Pinus edulis (Colorado piñon) and Pinus monophylla (single-leaf piñon). These species may occur together and hybridize in some areas. The nuts are also marketed simply as pine nuts in other contexts.

Piñon trees are small to medium-sized evergreen conifers native to the southwestern United States and northern Mexico. They form open woodlands, often in association with junipers, and are adapted to dry, rocky soils and hot summers. The trees have needles in bundles of two and produce woody cones that take two years to mature. When mature, the cones open to release seeds, which are encased in a thin shell and can be roasted or eaten raw after proper preparation.

Piñon nuts have long been a staple for Indigenous peoples of the region, including Hopi, Ute, Paiute, and Pueblo communities. Harvested in the fall, they are consumed roasted as a snack or ground into flour and incorporated into stews, breads, and other dishes. Nutritionally, piñon nuts are high in fats and calories, and they store well when dried or frozen, making them a reliable food source in arid environments.

Ecology and conservation notes: piñon woodlands support wildlife and contribute to watershed health. In recent decades, drought, wildfire, and pests have affected piñon populations, prompting efforts toward sustainable harvesting, habitat protection, and restoration where needed.