Dark Roasted California Bay Nuts
If you like the taste of dark chocolate and coffee, you will love these dark roasted California Bay Nuts
The California Bay Laurel tree, or Pepperwood, Oregon Myrtle, bā hem' (Pomo)–Umbellularia california
The evergreen California Bay Laurel has long been valued for its many edible, medicinal, insecticidal, and ceremonial uses throughout its range by native cultures in California and the southern tip of Oregon. The medicinal, aromatic leaves are high in oil, and the oil is also found in the fruit and the seeds.
Harvest: The edible nuts are harvested in late Autumn and early winter when the fruit of the tree, the ‘drupe’ turns purple, and sometimes drops to the ground after rain.
To prepare–the fruit is removed, and the nuts are roasted in the oven for about an hour at 400 degrees F. until nuts are chocolate brown. Shells are removed, and the nut splits in half.
Taste: Bitter, like dark roasted coffee or burnt chocolate. Slightly oily. Eat by themselves or as a condiment. They can be crushed, sweetened and using the natural oils formed into sweet treats.
Source: Winter 2020/2022 Harvest of a 300 year old tree, Sonoma Co, CA
Shelf Life: Will stay fresh for at least 1 year when refrigerated (but not necessary)
About the California Bay Laurel: https://www.treegirl.org/california-bay-laurel.html
Watch the Forest Ecotherapy/TreeGirl Bay Nut video here: https://www.forestecotherapy.com/videos.html#/!