Black Walnuts

Black Walnuts (Juglans nigra)
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Black Walnuts
Black Walnut Leaves A deciduous tree from the Juglandaceae family that grows from 50 to 80 feet tall depending on soil and amount of sunshine. It requires moist soil and it cannot grow in the shade. It is hardy to
zone 4. Black Walnuts
Leaf: Alternate, pinnately compound with 10 to 24 leaflets, 12 to 24 inches long. Leaflets are ovate-lanceolate, finely serrate, and are 3 to 3-1/2 inches long. The leaves are fragrant when crushed.
Twig: Stout, light brown. Buds are short, blunt with a few pubescent scales. Leaf scars are 3-lobed, resembling a monkey face.
Flower: The scented flowers are monoecious (individual flowers are either male or female, but both sexes can be found on the same plant) and are pollinated by the wind. The plant is self-fertile.
Fruit: Round with a thick, green husk changing to black and breaking open. The nut shell is black, hard, thick, and finely ridged. The nuts mature from September to October.
Bark: Thick and very dark brown; divided by rather deep fissures into round ridges. Blocky appearance.
Habitat: Rich woods. Massachusetts to Florida; Texas to Minnesota. (Native.)
Part Used: Nuts.
History: Native Americans used the buttery fat left from boiling the nuts. Cherokees dried the nuts for winter use, and made porridge from ground nuts mixed with hominy and beans. Iroquois made beverages, soups, breads, pies and puddings from the nuts.

Nutrients (Per 100 grams)

Calories – 628 Niacin – 0.7 mg. Riboflavin – 0.11 mg.
Calcium – Trace Phosphorus – 570 mg. Sodium – 3 mg.
Fat – 59.3 grams Potassium – 460 mg. Thiamin – 0.22 mg.
Iron – 6 mg. Protein – 20.5 grams Vitamin A – 300 IU

Uses: Nuts, candy, flour, oil, syrup, sugar, water.
Harvest: Fall (nuts)

Black Walnut & Wild Rice
1 cup cooked wild rice
1/4 cup butter
1 cup sliced mushrooms 1/2 cup chopped green pepper
1 tsp garlic salt
1/2 cup black walnuts

Cook the wild rice according to directions. Melt the butter and sauté the Black Walnuts, mushrooms, onion and green pepper about 3 minutes, or until the vegetables soften slightly. Add the wild rice and garlic salt and continue cooking, stirring several times, until wild rice is heated through.

Serves 4 to 6.

Black Walnut Poundcake
1/2 cup butter
1/2 cup shortening
3 cups sugar
5 eggs
3 cups all-purpose flour 1 tsp baking powder
1 cup milk
1 tsp rum extract
1 tsp vanilla extract
1 cup black walnuts, chopped

1.Cream butter and shortening. Add sugar and beat until very light. Add eggs, one at a time, beating well after each addition. Add flour mixed with baking powder, alternately with milk, starting and ending with flour.
2.Beat in rum and vanilla extracts.
3.Fold in walnuts.
4.Pour into large tube pan that has been greased and floured. Bake at 325°F for 80 minutes. DO NOT OPEN OVEN DURING FIRST HOUR!

Black Walnut also has medicinal properties.

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