Pinus edulis – Native Plant Search

Native Range

A native plant refers to a species of plant that has naturally evolved and grown in a particular geographic area without any human intervention or introduction. These plants have adapted to the local climate, soil, and ecological conditions over an extended period of time, often thousands of years. Because of this co-evolution with their specific environment, native plants have developed characteristics that make them well-suited to the local ecosystem and provide essential resources for local wildlife.

Native plants play a crucial role in maintaining the ecological balance of an area. They provide food and habitat for native wildlife, support pollinators like bees and butterflies, and contribute to the overall health of the ecosystem. Additionally, native plants often require fewer resources like water and fertilizers compared to non-native or exotic plants that may not be well-suited to the local environment.

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Native Continent

Northern America

United States, Oklahoma, Colorado, Wyoming (southwest), New Mexico, Texas, Arizona, California (southeast), Utah, Mexico, Chihuahua (n.w.?),

Natural Habitat

Edible Uses

Seed - raw or cooked. A slightly resinous flavour, but delicious raw or cooked. The seed can be ground into a meal and used in stews, making bread, cakes etc and in making nut butter. The seed is up to 25mm long. Rich in oil, protein and thiamine. The seed contains about 15% protein. An important item of food for the local Indians, it is also sold in local markets of Colorado and New Mexico. About 450,000 kilos of the seeds are sold in American markets each year. The leaves can be brewed into a tea. Immature female cones - roasted. The soft centre forms a sweet syrupy food. Inner bark - cooked. A sweet flavour, it is cut into strips and cooked like spaghetti. Inner bark can also be dried, ground into a powder and used as a thickening in soups or can be mixed with cereal flours when making bread etc. The pitch from the trunk can be hardened and used as a chewing gum. A vanillin flavouring is obtained as a by-product of other resins that are released from the pulpwood.