The Shagbark Hickory (Carya ovata) stands out among hickories for its distinctive bark, which peels away from the trunk in long, curly strips—giving the tree its iconic, “shaggy” appearance. This unique bark makes mature trees easy to identify, especially in winter when foliage is absent.

Shagbark hickories produce edible nuts similar to those of the mockernut hickory, though slightly larger and easier to crack. The nuts are rich in flavor and nutrients, making them a favorite for both wildlife and humans. Roasting them for 10–15 minutes helps reduce their slight natural bitterness, but they can also be enjoyed raw when gathered in early fall, typically beginning in September.

This tree has deep historical roots—used by Native American tribes long before European settlers arrived. The nuts were an essential food and medicine source, often processed into a creamy liquid known as “hickory milk,” used in cooking and nourishment. The tree’s sap was also tapped and boiled to create syrup or sugar, similar to the process used for maple syrup.

By 1629, the Shagbark Hickory had been introduced to Europe for cultivation due to its utility and distinct appearance. Today, it remains highly valued, and its nuts can command surprisingly high prices in specialty markets.

Beyond human use, the Shagbark Hickory is an important tree for wildlife, providing food for squirrels, deer, birds, and other forest creatures. With its combination of unique bark, edible bounty, and historical significance, the Shagbark Hickory is a true treasure of North American woodlands.