This year the black walnut trees have produced a bumper crop of nuts. They can be seen hanging from the trees, still attached to their branches and on the ground, ready to be gathered. If you notice them on the road side, look up.
Black walnut hanging in tree. Photo Carol Quish
Black walnut leaves. Photo by Carol Quish
Black walnut bark for identification characteristic. Photo by Carol Quish
They almost look like green apples. Black walnuts have an outer husk surrounding the nut inside. The size of the nut and husk are about 2 inches in diameter and round.
Black walnuts in husks. The green ones have not had their husk rot off as much. Photo by Carol Quish
The husks need to be removed. Beware the juices in the husk will stain everything they touch, including your hands. I step on them while wearing old gardening boots to get at the shelled nut inside the husk. Use gloves to protect hands from staining. Once husks are removed, soak shelled nuts in a bucket of clean water, stirring occasionally. Drain and repeat. This step is best done outside, too, as the water will turn quite black. Discard any nuts that float, they could be bad or contain insects. Once water is mostly clear, the nuts will need to be cured by allowing them to dry and develop flavor. Spread them on a screen or open container, one layer deep, in a cool, dry place out of direct sunlight. An unheated garage is perfect for this. Leave to cure for two weeks before cracking one to see if the nutmeat inside will break crisply. If moisture level is too high inside shell, they will mold once stored.
Black walnuts, hulled of husks, but still in shell. Ready for curing. Photo by Carol Quish
Once cured, store unshelled nuts in a a well-ventilated space of 60 degrees F or less. Mesh bags or wire basket will keep them well aerated. Humidity should be around 70%. Nuts can also be shelled and the meats kept in the freezer until needed.
Black walnut (Juglans nigra), produces a toxin called juglone in its roots and leaves. It is toxic to a lot of other plants to keep them from growing around the black walnut tree. Nature has evolved this quality as a defense mechanism to reduce competition for the tree. Most other plants will be able to grow and take up the nutrients and water within reach of the black walnut tree. Tomatoes are especially sensitive to juglone. Best not to locate your vegetable garden within the root zone of black walnut.
-Carol Quish
Uconnladybug's Blog 
October 26, 2013 at 4:34 pm
The walnut trees here seem to have done fair this year. We have several trees here on the farm.
November 12, 2013 at 2:37 am
Very interesting, do they have any market value?
November 12, 2013 at 2:40 am
Hello Robert,
I have never seen them for sale in food stores or farmer’s markets. Typically folks gather them from their yards or forests for their own consumption.
Regards,
Carol Quish
November 12, 2013 at 11:07 am
Indeed, there was a huge crop this year in Norwalk and Darien–I noticed black walnuts where I had never seen them before.
What is the purpose of soaking the nuts after hulling? We simply hulled and then let them dry (this was in mid-October.) The nuts seem good to eat now.
November 12, 2013 at 1:44 pm
Hello Kim,
Soaking the nuts helps remove any of the staining black juice that can be damaging during storage and cracking. It also helps remove any lingering particles of husks from the nuts.
Regards,
Carol Quish