Harvesting and preparing English walnuts (Juglans regia) is a rewarding autumn tradition. This variety is prized worldwide for its mild, sweet flavor and relatively thin shell, making it easier to process than the Black Walnut (Juglans nigra). This guide walks through the process from the tree to long-term storage, ensuring a high-quality yield.
Timing the Harvest
The readiness of the English walnut is signaled when the smooth, green outer husk begins to split open, exposing the shell inside. The harvest window generally opens in late September and can extend through early November, depending on the local climate.
The splitting, which reveals a brown or tan shell, indicates the kernel has fully developed and is ready to separate from the husk. Nuts may also begin to drop naturally to the ground. For confirmation, break open a sample nut; the tissue separating the kernel from the shell should have turned brown, confirming maturity.
Gathering the Nuts
Once the husks begin to split, the physical collection process can begin. Nuts will start falling naturally, but you can expedite the process by gently shaking the lower branches of the tree. For higher branches, use a long pole to lightly knock the mature nuts free.
Lay down a tarp or old sheet beneath the tree canopy before shaking to simplify collection and prevent nuts from scattering. Prompt collection, ideally within a few days, is important to reduce the risk of moisture damage, mold growth, or infestation by pests like the navel orangeworm. Nuts left on the damp ground can quickly develop dark stains and a poor flavor.
Cleaning and Preparing Walnuts
The first step after gathering is removing the remaining outer husk, known as hulling. For English walnuts, the husks should detach fairly easily, often falling away completely or requiring just a light pull. If husks are stuck tightly or have turned black, it may indicate a pest issue or delayed harvesting, but the nut inside is often still salvageable.
Wear heavy-duty gloves during this process because the husk contains juglone, a powerful staining compound. This chemical leaves dark brown or black stains on skin and clothing that can persist for weeks. After hulling, the shelled nuts must be washed thoroughly to remove residual husk fragments, dirt, and staining material. Rinsing the nuts with a strong jet of water on a screen or in a bucket works well to eliminate all surface debris before curing.
Curing and Storage
Although washing removes surface contaminants, the nuts still contain high moisture that must be reduced for long-term storage. This multi-week drying process, called curing, prevents mold and preserves the nut’s flavor and texture. Spread the washed nuts in a single layer on a screen or a wire rack to allow for maximum air circulation.
Place the racks in a warm, dry area with good ventilation, such as a garage or attic, keeping them away from direct sunlight. The curing temperature should be around 70 to 80 degrees Fahrenheit. The nuts are fully cured when the kernel snaps cleanly when broken, a process that usually takes two to four weeks. Once dry, store the walnuts in an airtight container in a cool, dark location, where they can maintain freshness in the shell for up to three years.