Eastern Black Walnut (Juglans nigra)

Family: Juglandaceae | Edibility: Edible (3/5)

Majestic forest tree producing large green aromatic husks enclosing thick shells with richly flavored, earthy, phenolic nutmeats.

Edible Parts & Harvest Seasons

Edible Parts: Nuts/Seeds, Sap/Syrup

Harvest Seasons: Early Summer, Fall, Late Summer, Spring, Winter

Flavor & Culinary Uses

Bold, robust, complex, winey, and distinctively earthy compared to mild English walnuts. — De-husk nuts in autumn, wash, and cure in shells for 4-6 weeks to develop flavor; Crack with heavy vice or hammer to extract nutritious kernels; Baked into traditional wild black walnut cakes, breads, and cookies; Green unripe nuts harvested in June infused into classic Nocino walnut liqueur

Habitat & North American Range

Deep, rich, well-drained limestone soils along streams, coves, and fertile woodland slopes. (Zone 4, Zone 5, Zone 6, Zone 7, Zone 8, Zone 9)