How to Prepare Black Walnuts for Eating

Many different types of nuts are grown in orchards across the US, but the black walnut tree is one you won’t find in an orchard. They grow wild throughout the eastern half of the US. The nuts, which form a hard, green hull in the summer, are ready for harvest in the Fall. They are one of God’s many foods that He provided for us. According to WebMD.com, black walnuts “contain the highest level of protein of any tree nut. They also pack plenty of vitamin A, iron, minerals, and fiber.”

Vitamins and minerals aren’t all they provide, though. WebMD tell us that these nuts “have higher levels of antioxidants, polyunsaturated fatty acids, and other health-promoting compounds than the more common English walnuts, making them useful in reducing the risk of cancer, heart disease, and diabetes.”

Despite the ample health benefits of these nuts, it is important to take a few things into consideration when preparing them. Black walnuts contain tannins, which function as a dye. The tannin is incased in the hard, outer green hull of the nut. So you will want to wear gloves when handling them. Otherwise, you’ll dye your skin and nails brown for weeks. Also, ensure that you are only foraging nuts that look healthy. You can forage them after they’ve fallen on the ground, but avoid the ones with large, dark spots or holes in them. Also, the tough, outer hull will require a sharp knife and some care when cutting. So you may want to consider wearing some durable gloves that you don’t mind dying brown to protect your hands while cutting through the hulls.

Follow these steps to safely harvest, process, and enjoy them.

Step 1: Harvest

Collect walnuts in the fall when they drop from the tree. Wear gloves to avoid stains.

Step 2: Remove the Hulls

Remove green hulls by twisting, cutting, or stomping. Discard moldy or shriveled nuts.

Step 3: Wash the Nuts

Scrub off any hull residue in water using a scrub brush. Change water if it becomes very dark. These are the tannins leaking out into the water..

Step 4: Dry the nuts

Spread nuts in a single layer in a ventilated area for 2–4 weeks to harden the shells and improve the flavor.

Step 5: Crack the Shells

Use a hammer, vise, or heavy-duty nutcracker to crack the shells. Protect your eyes from flying fragments.

Step 6: Pick Out the Kernels

Extract the nutmeat with a nut pick, screwdriver, or pliers. Work slowly and carefully so you don’t poke your fingers.

Step 7: Optional Soak

Soak the kernels in salted water overnight to reduce bitterness. Dry them before storing.

Step 8: Store

Keep the kernels in an airtight container. The kernels will lasts weeks at room temp, a few months in the fridge, or as much as a year in the freezer.