How to Harvest & Store Black Walnuts

Black walnuts have a thick outer husk.

The black walnut tree (Juglans nigra) is native to the northeastern and southern areas of the United States. Black walnuts have a flavorful, rich meat. Use black walnuts in cookies, salads and desserts for a rich, smoky flavor. Black walnuts have a deeper flavor than the English walnut commonly found in stores. The hard husk and difficult shell make black walnuts a hard-earned reward.

Things You'll Need

• Gloves
• Hammer, car or cement mixer
• Bucket
• Water
• Cloth or burlap sack
• Zip-lock baggies

Instructions

1. Harvest black walnuts in the fall between September and October. Test a nut for ripeness by selecting one that is still green. Press your thumb into the nut; if it leaves an impression, the walnuts are ripe for harvest. Alternately, wait until the nuts fall and collect them from the ground.

2. Spread the black walnuts in the driveway and drive over them several times with a car to remove the hard outer husk. Another way is to spread the nuts out and jump up and down on them until the husks fall off. A hammer also works or pile the nuts in a cement mixer and turn them until they are husked. After the husk is removed, a hard shell remains underneath.

3. Wash the black walnuts with the shell intact. Put all the nuts in a bucket of water and remove pieces of husk and pigment from the shells. Remove any black walnuts that float on the surface.

4. Spread the black walnuts out on a cloth in an area that gets lots of air flow. Keep the nuts out of direct sunlight during the drying and curing process. Leave the nuts spread out to cure for three weeks.

5. Place the cured black walnuts in a sack and store them in a cool, dry place until you are ready to use them. Use a canvas or burlap sack for storage; plastic materials will cause the walnuts to rot. Black walnuts will store for a year.

6. Remove the black walnut shells before use. Use a hammer to crack open the hard shell. Scoop out the meat and discard the shell. Store the walnut meat in zip-lock baggies in the freezer for one to two years.

Tips & Warnings

• Black walnut husks have pigments that will stain clothes, skin and surfaces. Cover your work area and wear gloves and clothes you don't care about.

References

• University of Illinois: Preparing Black Walnuts for Eating and Storing
• USDA Forest Service: Black Walnut