Q&A for How to Identify Hickory Nuts

It depends on the presence of other hickory trees upwind. A hickory tree will probably bloom in three to five years, depending on soil type, temperature variations, local growing seasons and wind loading. It will only bloom once if there is not another hickory nearby for the bees to cross-pollinate from. The second blooming season should yield nuts, but they will not be edible. The third through seventh seasons will produce useable nuts and then a one- to two-year dormancy will occur.

The best time to harvest hickory nuts is from late summer to mid-autumn. That is when the hickory nuts are ripe and most likely to fall.

Pile them in the driveway, place a sheet of plywood over the nuts and drive over them to crack the shells. Then pick out the meat.

A pecan is a type of hickory nut. Yours could be one of several varieties, or a hybrid.

Nuts in general contain a high amount of fat, but it is a good kind of fat.

The fats in the nuts can become rancid if stored too long or improperly. Rancid fat will give the nuts an "off" flavor and eating them could be hazardous to your health.

It is not necessary; it's just an option. It does make it easier though.

There is some debate that a hickory nut cannot be "ripened", just like a tomato placed on the window sill does not actually "ripen". It only gets red and gets softer (aka rot, since it is no longer living). However, I understand what is meant by "ripening" a nut. I have no better word than "ripe". So, yes you can. If you picked a totally green husk, store is in a moist place that gets plenty of air, and the husk will "ripen", turn brown, and open to reveal a mature nut.

Most people to not realize the pecan is a hickory as well.

Only if you like bitter nuts. They are not very good but they will still work for a good husk and for smoking meats.