Day 60 | March 1, 2014

Researchers and Extension agents share production updates with growers during the 2008 Field Day at Edisto Research and Education Center in Blackville, SC.
[Photo by Tom Lollis, PSA Media Relations, retired]

March is Peanut Month

We call them peanuts but they are actually a legume instead of a nut and can be dried and roasted at slightly higher temperatures. Peanuts can be dried shelled or unshelled. Spread in single layer and dry at 130 °F. Peanuts are dry when their shells have hardened to a brittle state. Crack one. The nut meat should be tender, but not shriveled. To roast peanuts in the shell, place them in a shallow pan at 300 °F for 30 to 40 minutes. Stir several times. If they are shelled, roast them for 20 to 25 minutes and stir frequently to prevent scorching.

Learn more about growing, harvesting, and preserving peanuts from the Home and Garden Information Center's factsheet titled Peanuts


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