The Black Walnut or American Walnut (Juglans nigra L.) is a native of eastern North America, where it grows, mostly alongside rivers, from southern Ontario, Canada west to southeast South Dakota, south to Georgia, northern Florida and southwest to central Texas.
The extraction of the kernel from the fruit of the Black Walnut is difficult. The shell is covered by a thick husk that exudes a dark, staining, strong-smelling juice. The extraction of the kernel from the fruit of the Black Walnut is difficult. The shell is covered by a thick husk that exudes a dark, staining, strong-smelling juice.
Before eating or storage, the nuts should be cured in a dry place for at least two weeks. Before cracking, the unshelled nuts may be soaked in hot water for 24 hours in order to soften the shells, but with a proper cracker this is not necessary. While the flavor is prized, the difficulty in preparing the Black Walnut may account for the wider popularity and availability of the Persian Walnut.
