Black Walnuts at My Farm
Here at my farm, I'm still enjoying some of the last harvests of the season.
Recently, I picked a good amount of black walnuts from under a large tree growing near my pond. Black walnuts are the wild walnuts native to North America and related to hickory nuts and butternuts. They have thicker, harder shells than the English walnuts traditionally found in stores, but they also have a richer, bolder, earthier flavor.
Here are some photos, enjoy.
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- Sitting on my servery counter just off my kitchen are glass containers filled with black walnuts. The wild American black walnut, Juglan nigra, is native to 32 states and is the official tree nut of Missouri. The flavorful nuts contain the highest protein of any other tree nut and are hand-harvested and used as a popular ingredient in both savory and sweet recipes.
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- Here is one of my black walnut trees, located near my pond and grove of weeping willows. In its natural setting, the black walnut tree can reach an average height of about 50 to 75 feet or taller. It favors areas between rivers, creeks, and denser woods and does best under full sun. The black walnut is known as an allelopathic tree – its roots, which may extend 50 feet or more from the trunk, exude a natural herbicide known as juglone which inhibits the growth of nearby plants. If you plant one, give it a lot of room.
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- Look closely, high up one can still see one of the black walnut fruits.
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- The bark of a black walnut tree is dark gray to black with deep furrows and a distinctive diamond-shaped pattern. The tree is also prized for its durable dark wood, often used for furniture and veneer.
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- Black walnuts have a yellow-green husk that turns dark brown as it ages.
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- During dormancy, the black walnut can be identified by looking at the nuts that have fallen around the tree. The area around my tree is filled with these flesh covered walnuts.
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- The husked nuts are about two inches in diameter. The nut inside is also more round, while the nuts on its butternut tree cousin are more egg-shaped and smaller.
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- The best time to harvest these black walnuts is from late September to October for most of the United States.
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- The husks are very soft at this stage and can be broken easily. Black walnuts also contain tannins, a juicy substance that stains clothing and skin.
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- Here, one can see the black walnut still encased in its husk, the husk broken, and the shelled nut exposed.
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- Once the husks are removed, the nuts are separated and the empty husks are thrown away – in the trash and not the compost pile because of the juglone chemical. It is important not to let that spread to other plantings.
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- What’s left are the walnuts in their hard shells – the hardest shells of all the tree nuts.
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- After all the nuts are picked, they are placed in cold water to remove any remaining black husk coating. Any nuts that float are discarded. This is a sign that the nutmeat did not form properly.
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- Here are two nuts that floated right to the top. The good black walnuts will sink.
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- To open black walnuts, place them on the ground pointed end up, and hit them with a hammer until they crack.
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- Once it is cracked, it is opened carefully as much of the nutmeat will likely be broken in small pieces.
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- Here is a nut still in its shell.
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- Because the black walnut shell is tougher than other nutshells, the nutmeat may be a bit challenging to remove. Another option is to soak the nuts for a couple of hours before opening – the shell will absorb water and soften, making them less likely to break apart inside.
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- Here is a bold and flavorful black walnut – the fruit of labor.
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- Black walnuts can be displayed on a fall counter, used for baking or cooking, stored in the fridge for up to a year, or for two or more years in the freezer. I love that all of these black walnuts were grown right here at my farm. And the pretty mums behind them too!
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