How to Cure English Walnuts
English walnuts are also known as Persian or Carpathian walnuts. They are most often grown in California or Washington. This delicate nut's sweet flavor is delicious in pastries, brownies, cakes, breads, vegetable dishes, or just eaten out of hand. If you are lucky enough to have access to an English walnut tree, don't let this nutritious food source go to waste. You can easily harvest and cure these delicious nuts to enjoy all year long. Does this Spark an idea?
Instructions
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Watch for the nuts to ripen during the last two weeks of August through September. Some of the nuts should begin to fall off the tree and the outer husks will begin to split open.
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Break open a nut and check to see if the tissue between the kernel, or meat of the nut, and the inner shell is brown, which will indicate ripeness.
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Harvest as soon as the English walnuts are ripe. If you delay, you will risk insect infestation, the development of mold, or darkened kernels. Harvest by collecting the nuts that have fallen to the ground or gently shaking the tree limbs to make the nuts fall.
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Pull off the husk, the green outer covering of the nut, and discard it. Fortunately, the husks of English walnuts are easy to remove when compared to the husks of other nuts. You may want to wear old clothes and gloves to protect yourself from the tannin---it can leave stains.
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Rinse the shells by spraying them with a hose.
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Check the nuts for damage. Remove and discard any that are cracked, broken, discolored, or that show signs of insect damage.
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Choose a well-ventilated area for curing, or drying, the English walnuts. The area should be out of direct sunlight. A large covered porch or carport is ideal. Cover the walnuts to protect them from insects or being stolen by squirrels. Leave them for two to three weeks.
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Check to see if the nuts are completely cured. Remove several of the nuts from their shells, and break them in half. If the nuts are cured, they will break cleanly and crisply. Once the English walnuts are cured, they are ready to be eaten, or stored in a cool dry place.
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