The Pignut Hickory (Carya glabra) is one of the most easily recognized hickory species in the eastern United States. Its compound leaves typically feature five distinct leaflets, and its tall, straight trunk often appears as though it has been planed or sanded—adding to its distinctive appearance. But perhaps its most memorable feature is the nut’s husk, which resembles a pig’s snout, giving rise to the tree’s unique name. Some suggest the name also reflects the historical practice of allowing pigs to forage on the fallen nuts.

This large, deciduous tree blooms in April through May and is native to much of the eastern and southeastern U.S., including Tennessee. It can grow in a range of soil types and is commonly found in upland forests and mixed hardwood stands.

While the nuts of the pignut hickory are not as sweet or palatable as those of the shagbark or mockernut, they are edible when lightly roasted, with a flavor somewhat reminiscent of chickpeas. Though not considered gourmet, they’ve historically been used as a survival food and are still enjoyed by a variety of wildlife. The nuts typically ripen in late fall, turning brown to black before splitting open and releasing their seeds.

The pignut hickory also played a role in Native American medicine and daily life. The sap was used as a natural sweetener, young shoots were brewed into headache remedies, and the bark was used to ease muscle pain. The tree’s dense, shock-resistant wood has been used for tool handles, furniture, flooring, and firewood, making it a valuable resource for generations. Hardy, recognizable, and historically significant, the Pignut Hickory is a subtle but important player in the ecology and heritage of the American South.