Black Walnut
Botanical name: Juglans nigra

  • Cold hardiness zones: 4-9
  • Soil PH: Prefers neutral to slightly acidic pH (6.0-6.5), but can tolerate a range up to 7.5.
  • Watering needs: Moderate; more during dry periods and less as the tree matures.
  • Food forest layer: Canopy layer.
  • Which parts of the plant are eaten as food: Nuts.
  • Blooming Season: Late spring to early summer.
  • Harvest season/regularity: Nuts mature in the fall, typically September to October.
  • Fruiting age: Begins to produce nuts at around 4-6 years, with peak production after 20 years.
  • Age of maturity (full size and peak fruiting): 20-30 years.
  • Average mature yield: A mature tree can produce 50-80 pounds of nuts annually.
  • Pollination for Fruit: Self-fertile, but having multiple trees can increase nut production.
  • Size at maturity: Can reach 70-100 feet in height and 60-80 feet in spread.
  • Sun needs: Full sun.
  • Preferred habitat: Deep, rich, well-drained soil; found naturally in mixed hardwood forests.
  • Growth rate (vigor): Medium to fast.
  • Natural reproductive rate (and methods): High, primarily through nuts (seeds).
  • Propagation method: Seed germination or grafting.
  • Average life span: Can live up to 200 years.
  • Good companion plants: Avoid planting near certain species like tomatoes, potatoes, and pines due to juglone toxicity.
  • Plant family: Juglandaceae.
  • Taproot: Yes, has a deep taproot system.
  • Predators: Various insects, including walnut caterpillars and husk flies.
  • Other common problems/solutions: Juglone toxicity to certain plants; plant in areas away from sensitive species.

Notes:

  • Ecological functions/uses: Black walnut trees are known for their valuable hardwood and nuts. They also improve soil fertility through leaf litter.
  • Food uses: Nuts are used in baking, oils, and eaten raw or roasted.
  • Food Flavor/Taste: Rich, distinctive nutty flavor.
  • Cautions: Produces juglone, a compound that is toxic to some plants. Also, walnut hulls can stain hands and surfaces.

Black walnut, known scientifically as Juglans nigra, is a valuable and versatile tree native to North America. It’s renowned for its hard, durable wood and its nuts, which have a rich flavor. Here are key aspects of black walnut:

  • Wood: Black walnut wood is highly prized for its beauty, strength, and color. It’s used in high-quality furniture, cabinetry, and other woodworking projects.
  • Nuts: The nuts are known for their distinctive, rich flavor. They’re used in cooking and baking, particularly in confections like black walnut ice cream or black walnut cake.
  • Dye: The hulls of black walnut contain natural dyes that can stain fabrics and wood in rich brown tones.
  • Medicinal Uses: Historically, parts of the black walnut tree have been used for medicinal purposes, although it’s important to consult with a healthcare professional before using it as a remedy.
  • Ornamental Use: The tree is also valued for its ornamental qualities in landscaping.
  • Juglone: Black walnut trees produce a chemical called juglone, which can inhibit the growth of certain plants around it. This is an important consideration in gardening and permaculture.

Black walnut is a multipurpose tree highly valued for its wood, nuts, dye-producing capability, and ornamental beauty. However, its impact on surrounding plant life due to juglone should be considered in land management and garden planning.

Recipes

Black Walnut Cake

Ingredients:

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup black walnuts, chopped

Frosting:

  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 4-5 tablespoons milk

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla.
  3. In another bowl, combine the flour, baking powder, baking soda, and salt. Add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in the black walnuts.
  4. Pour the batter into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For the frosting:

  1. Cream the butter in a small bowl. Gradually add powdered sugar and vanilla, beating well. Add enough milk to reach spreading consistency.
  2. Frost the cooled cake.

This cake is perfect for special occasions or as a comforting treat. The black walnuts add a unique and flavorful twist to the classic cake. Enjoy!


Black Walnut Propagation

Black walnut, known botanically as Juglans nigra, can be propagated through several methods:

  1. Seed Propagation: This is the most natural and common method. Black walnut seeds need to be stratified, meaning they require a period of cold temperature to break dormancy. After stratification, seeds are sown in well-drained soil in the fall or spring. This method requires patience, as it can take several years for the trees to produce nuts.
  2. Grafting: Grafting involves joining a scion (a cutting from a mature tree) to a rootstock. This method is used to propagate specific cultivars or to combine desirable traits of two plants. Black walnut can be grafted onto rootstocks of black walnut or related species like butternut.
  3. Budding: Similar to grafting, budding involves taking a bud from a desired tree and inserting it into the rootstock. This method is often used in commercial nurseries and requires some skill.
  4. Layering: Although less common for black walnut due to its growth habit, layering can be attempted. This involves bending a low-hanging branch to the ground and covering part of it with soil, encouraging it to root. This can be more challenging with larger trees like the black walnut.
  5. Cuttings: Propagation from cuttings is not commonly successful with black walnut due to its poor root development from cuttings. However, some success can be achieved with softwood cuttings under controlled, high-humidity conditions.

Each method has its advantages and challenges. Seed propagation maintains genetic diversity but takes longer for fruit production. Grafting and budding allow for the reproduction of specific characteristics but require more skill. Layering and cuttings are less common due to the growth characteristics and size of black walnut trees.

Christmas Fudge

Ingredients:

  • 3 cups sugar
  • 3/4 cup butter
  • 2/3 cup evaporated milk
  • 1/2 teaspoon salt
  • 12 ounces semi-sweet chocolate chips
  • 1 jar (7 ounces) marshmallow creme
  • 1 teaspoon vanilla extract
  • 1 cup black walnuts, chopped (or powdered for a smoother texture)
  • Optional: Red and green sprinkles for decoration

Directions:

  1. Line a 9-inch square pan with foil and lightly grease it.
  2. In a medium saucepan, combine sugar, butter, evaporated milk, and salt. Bring to a full rolling boil over medium heat, stirring constantly. Boil for 4-5 minutes, continuing to stir.
  3. Remove from heat. Stir in chocolate chips until melted and mixture is smooth. Add marshmallow creme and vanilla extract, mixing well.
  4. If you prefer a smoother texture, powder the black walnuts in a food processor. Otherwise, stir in the chopped black walnuts.
  5. Pour the fudge into the prepared pan. Smooth the top with a spatula. If desired, sprinkle red and green sprinkles on top for a festive look.
  6. Let the fudge cool at room temperature. Once set, cut into squares.

Black Walnut Face Scrub

Black Walnut Face Scrub

Ingredients:

  • 1/2 cup ground black walnut shells (available at health stores or online; ensure they are fine and not too abrasive)
  • 1/4 cup coconut oil
  • 1 tablespoon honey (preferably organic)
  • Optional: a few drops of your favorite essential oil (like lavender or tea tree for added benefits)

Directions:

  1. In a bowl, mix the ground black walnut shells with coconut oil. Stir until they form a paste. If the mixture is too dry, add a bit more coconut oil.
  2. Add the honey to the mixture. Honey is a natural humectant, meaning it helps retain moisture in the skin.
  3. If you choose, add a few drops of essential oil. Mix thoroughly.
  4. Store your scrub in a clean, airtight jar.

To Use:

  • Gently massage a small amount of the scrub onto your damp face in circular motions. Avoid the eye area.
  • Rinse with warm water and pat dry.
  • Use once or twice a week.

Note:

  • Always do a patch test before applying a new product to your skin to ensure you don’t have an allergic reaction.
  • Black walnut can stain, so be careful with your towels and clothing.


Grinding Black Walnut Hulls (shells)

Black Walnut Shells have almost as many uses in utility and crafts as the meat has as a food. Many of these non-food uses require grinding the hulls to powder. This requires some caution, as the shells are very hard and can be tough on kitchen appliances. But here’s a simple method:

  1. Preparation: Start by thoroughly cleaning the walnut shells to remove any residual walnut meat or debris. Let them dry completely.
  2. Breaking Down: Once dry, break the shells into smaller pieces. You can use a hammer or a heavy kitchen object. Place the shells in a thick plastic bag or wrap them in a cloth to contain the fragments.
  3. Grinding:
  • Using a Coffee Grinder: A coffee grinder can be effective. Place the broken shell pieces into the grinder and pulse until you achieve a fine powder. Be aware that this can be tough on the grinder, so proceed in short bursts to avoid overheating or damaging the appliance.
  • Mortar and Pestle: If you have a mortar and pestle, it’s a more manual but safer method. Grind the pieces in batches until they turn into a fine powder. This requires effort and time.
  1. Sifting: After grinding, use a fine mesh sieve to sift the powder. This will separate any larger, unground pieces. You can re-grind these larger pieces or discard them.
  2. Storage: Store the fine walnut shell powder in an airtight container.

Safety Tips:

  • Wear safety glasses to protect your eyes from shell fragments.
  • Consider wearing a dust mask, as the fine particles can be irritating if inhaled.
  • Be cautious with your appliances; if your grinder or blender struggles, it might be better to opt for the mortar and pestle method.

Remember, homemade walnut shell powder might not be as fine as commercially available products, and the texture can vary. This method is suitable for applications where a super fine consistency is not critical.

Black Walnut Face Scrub

Black Walnut Face Scrub

Ingredients:

  • 1/2 cup ground black walnut shells (available at health stores or online; ensure they are fine and not too abrasive)
  • 1/4 cup coconut oil
  • 1 tablespoon honey (preferably organic)
  • Optional: a few drops of your favorite essential oil (like lavender or tea tree for added benefits)

Directions:

  1. In a bowl, mix the ground black walnut shells with coconut oil. Stir until they form a paste. If the mixture is too dry, add a bit more coconut oil.
  2. Add the honey to the mixture. Honey is a natural humectant, meaning it helps retain moisture in the skin.
  3. If you choose, add a few drops of essential oil. Mix thoroughly.
  4. Store your scrub in a clean, airtight jar.

To Use:

  • Gently massage a small amount of the scrub onto your damp face in circular motions. Avoid the eye area.
  • Rinse with warm water and pat dry.
  • Use once or twice a week.

Note:

  • Always do a patch test before applying a new product to your skin to ensure you don’t have an allergic reaction.
  • Black walnut can stain, so be careful with your towels and clothing.

This natural scrub can help slough off dead skin cells, leaving your skin feeling smoother and looking brighter. Remember, black walnut shells can be abrasive, so it’s important to use a finely ground product and not to scrub too hard.

Black Walnut Dye (warm brown color)

Making a natural dye from black walnut hulls is a traditional method used for centuries. This dye can be used for crafts, staining wood, or dyeing fabrics.

Black Walnut Dye

Ingredients:

  • Black walnut hulls (either fresh or dried)
  • Water
  • A large pot (Note: Use a pot that you don’t mind staining, as the dye can discolor cookware)
  • Strainer or cheesecloth
  • Gloves (to prevent staining your hands)

Directions:

  1. Gather Hulls: Collect black walnut hulls. The amount will depend on how much dye you want to make. Generally, a handful of hulls will make enough dye for small projects.
  2. Prepare Hulls: If using fresh hulls, remove any excess debris. If using dried hulls, you might need to break them into smaller pieces.
  3. Boil Hulls: Place the hulls in the pot and add enough water to cover them completely. Bring the water to a boil, then reduce the heat and simmer. The longer you simmer the hulls, the deeper the color of the dye. This can range from 1 hour to several hours. For a very dark dye, some even simmer the hulls for a full day, checking the water level occasionally and adding more if needed.
  4. Strain: Once you’ve achieved the desired color, remove the pot from heat. When the dye is cool enough to handle, strain it through a strainer or cheesecloth to remove the solid pieces. Be careful as the dye can stain surfaces and your skin.
  5. Use or Store Dye: Use the dye while it’s fresh, or store it in a sealed container for later use. Refrigeration can help prolong its shelf life.

Notes:

  • For Fabric Dyeing: Pre-mordanting the fabric (treating it with a fixative like alum) can help the dye adhere better and be more long-lasting.
  • For Wood Staining: Test the dye on a scrap piece of wood first to see the final color. Apply with a brush and let it dry.

Caution:

  • Walnut dye can stain anything it touches, so use gloves and protect surfaces.
  • If you plan to use the dye for fabric, be aware that it might not be colorfast over time and could fade with washing and exposure to light.

Black Walnut Paint Recipe

  1. Prepare the Dye: Follow the previously mentioned steps to create your black walnut dye. Remember, the longer you simmer the hulls, the more concentrated and darker the dye will be.
  2. Strain and Concentrate: After boiling, strain the dye to remove all solid particles. Then, simmer the strained liquid further to reduce it to a more concentrated form. This will intensify the color and thicken the dye, making it more suitable for painting.
  3. Adjust Consistency: Once the dye reaches a desired concentration, let it cool. If it’s still too watery for painting, you can thicken it by adding a small amount of cornstarch or gum arabic. Dissolve either in a little water and mix it into the dye until you reach the desired consistency.
  4. Add a Preservative: If you plan to store the paint, add a few drops of clove oil or another natural preservative to extend its shelf life.
  5. Testing: Test the paint on a scrap piece of paper or fabric to check its consistency and color. Adjust the thickness or concentration as needed.
  6. Use as Paint: Once you’re happy with the consistency and color, use your walnut paint with brushes on your desired craft or painting project. It works well on paper, canvas, and wood.
  7. Sealing (Optional): For projects that require durability, like wood crafts, you might want to seal the paint after it dries to protect it from moisture and fading. A clear, water-based sealer can work well.

Remember, this natural paint will have different properties than commercial paints, such as a more subtle color and potential variability in texture. It’s perfect for projects where you want to achieve a rustic, earthy, or vintage look.