HARDY PECAN Carya illinoinensis

The pecan (Carya illinoinensis) is a species of hickory native to the southern United States and northern Mexico in the region of the Mississippi River. The tree is cultivated for its seed which is an edible nut used as a snack and in various recipes, such as praline candy and pecan pie. The pecan is the state nut of Alabama, Arkansas, California, Texas and Louisiana, and is also the state tree of Texas.
The pecan tree is a large deciduous tree, growing to 20–40 m (66–131 ft) in height, rarely to 44 m (144 ft).
Pecan seeds are edible, with a rich, buttery flavor. They can be eaten fresh or used in cooking, particularly in sweet desserts, such as pecan pie, a traditional Southern U.S. dish. Butter pecan is also a common flavor in cookies, cakes, and ice creams. Pecans are a significant ingredient in American praline candy. Other applications of cooking with pecans include pecan oil and pecan butter.

A pecan nut is 4% water, 72% fat, 9% protein, and 14% carbohydrates (see table). In a 100 g reference amount, pecans provide 690 calories and are a rich source (20% or more of the Daily Value, DV) of dietary fiber (38% DV), manganese (214% DV), magnesium (34% DV), phosphorus (40% DV), zinc (48% DV), and thiamine (57% DV) (table). Pecans are a moderate source (10-19% DV) of iron and B vitamins. Pecan fat content consists principally of monounsaturated fatty acids, mainly oleic acid (57% of total fat), and the polyunsaturated fatty acid, linoleic acid (30% of total fat).

Type: Hardy tree

Hardiness zones: 5-9

Seeds per pack: 3

Note: These seeds are large, and will have extra freight charges.

Germination: Surface sow in a sterile seed-start mix. Water, and place in plastic, and in the fridge for 90 days for stratification. Then bring to warmth for them to germinate. Keep continually moist.