One pound or approximately 30 Wild foraged Black Walnuts (Juglans nigra). Wild foraged and hand gathered from our Pennsylvania Woods, never treated with chemicals or pesticides. As with everything foraged or grown on our ecofarm, we take pride in offering the most natural, chemical free foods available, straight from nature. Can be used as snacks, cooking, crafts, feeding to squirrels and wildlife, or seeds for new walnut trees. These are from very large, old, established Pennsylvania Black Walnut Trees. Shells can also be cut for beautiful crafts. We have removed the husks, they are still in shell. We have tried to remove all debris and only ship the cleanest nuts possible. We try to sort through and discard any cracked or damaged nuts. These nuts are not available commercially grown and can only be wild gathered. Wild Black Walnuts stand out in the nut world because of their distinct, bold flavor, incredible versatility and impressive health benefits. Hand-harvested in the USA every fall, they are one of a few crops still picked by hand, making them a unique, all-natural and sustainable nut.

Key functional uses as analgesic, astringent, anti-fungal and anti-inflammatory.

These are already dried, to crack the shells, place them on the ground with the pointed side up and strike with a hammer. 

Black Walnuts are a nutritional nut containing the highest protein content of any tree nut.

The main difference between Black Walnuts and English walnuts are the rich, bold, distinctive flavor of the Black Walnut.

Excellent in a black walnut cream sauce. Ingredients, 6 cups of walnuts, 6 cups of vegetable stock or water, salt and pepper to taste. Simmer nuts and vegetable stock until nuts become tender. Puree in a blender or mash. Season with salt and pepper. Toss with pasta noodles or drizzle over vegetables.

When you're ready to shell the nuts, moisten them to keep the kernels from shattering. Soak the walnuts in hot tap water for about 24 hours. Drain and replace the hot water and soak the nuts for two more hours. Cover the nuts with moist cloths until you're ready to crack the shells.

After shelling, nut meats can be stored in several ways: at room temperature, refrigerated or frozen. If you plan to store the nutmeats in a container at room temperature and use them within a few weeks, first bake them at 215° for 10 to 15 minutes. Nutmeats can be refrigerated in a jar or plastic bag for up to nine months without baking. Nutmeats can also be frozen for longer term storage, but use them within two years.