Black Walnut

Juglans nigra

Illustration: Black walnut (Juglans nigra) nuts in green husks

Identification: Large tree with dark furrowed bark; pinnate leaves with 15–23 leaflets; round green husks (tennis-ball size) that blacken and stain everything. The nut inside is deeply ridged and hard.

Dangerous look-alikes: Butternut (Juglans cinerea) — oblong sticky husks, also edible; no toxic confusion, just different species.

Edible parts: Nuts inside the husk.

Season and habitat: Fall — gather green/yellow husks as they drop (September–October). Rich bottomland woods.

Preparation: Remove husks promptly (wear gloves — the juice stains for weeks). Wash, dry, and crack with a heavy hammer; pick out the rich, strong-flavored meats. Cure 2–4 weeks for best flavor.

Notes: Flavor is much stronger than English walnut — a little goes a long way in baking.