Carya ovata, commonly known as the shagbark hickory, is a deciduous tree in the walnut family (Juglandaceae). The genus name Carya comes from the Greek karya (καρυα), meaning “nut tree.” The species epithet ovata means “egg-shaped,” referring to the form of the nut. The common name “shagbark” describes the tree’s peeling, shaggy bark plates.

Native to eastern North America, It is distributed from southeastern Canada through the Midwest and into the southern United States. The tree is notable for its distinctive peeling bark and its large, sweet, edible nuts, which have historically been a significant food source for Indigenous peoples and early European settlers.

The nuts of C. ovata are palatable and nutritious, making them one of the most important wild nut crops in North America before large-scale pecan (Carya illinoinensis) cultivation. Native Americans consumed the nuts raw, roasted, or pounded into a nut milk known as hickory milk, which was used in cooking porridges and stews. The wood, strong and elastic, was equally prized for tools, furniture, and smoking meats.

Today, shagbark hickory nuts are foraged rather than widely commercialized, but they remain a valued heritage food and a niche ingredient in baking, confectionery, and artisanal beverages.