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Native to the Middle East, the pistachio tree (Pistacia vera) is a long lived desert plant that bears clusters of small reddish drupes.
Pistachio drupes need long, hot, and dry summers in order to properly ripen. When they mature, the pliable exterior peel and inner hard shell splits open with an audible pop.
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With the peel removed, what is left is the beige, partially opened shell containing the edible seed we all know and love.
As a tasty and guilt-free snack, these seeds are quite good for you. Chock full of fiber, protein, and healthy fats, pistachios contain a broad spectrum of vitamins and minerals too.
If you’re chowing down on pistachios regularly, you might be wondering what – if anything – can be done with the shells.
Unsalted pistachio shells can be used in the garden (and beyond!) in a myriad of ways.
If you have a preference for salted pistachios, simply rinse them well and let them dry before using them anywhere near plants and soil. Excess sodium in soil is toxic to plants and will cause them to wilt.
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