Harvesting and Storing Walnuts

Walnut harvest is a satisfying autumn ritual. Timing and drying make the difference between fresh, sweet nuts and stale, mouldy ones.

When to harvest

Nuts are ready when the outer green husk splits and nuts begin to fall. Collect them promptly from the ground, before squirrels and moisture get there. Wear gloves; walnut husks stain skin and clothing.

Removing husks

If husks are still attached, remove them promptly. They can be composted separately or discarded. Wash nuts thoroughly and spread them out to dry.

Drying

Spread nuts in a single layer in a warm, dry, well-ventilated place out of direct sun. A mesh rack or cardboard works well. Dry for two to four weeks until the shells are dry and the nuts feel light. Proper drying prevents mould.

Storage

Store dried walnuts in their shells in a cool, dry, dark place. They keep for several months. For longer storage, shell them and freeze the nutmeats in airtight containers. Label with the harvest date.

Cracking and eating

Crack shells with a nutcracker and enjoy fresh. Homegrown walnuts often have richer flavour than commercial nuts. Use them in baking, salads and preserves, or share the harvest with friends.

Tree care after harvest

Clean up fallen husks and leaves to reduce pests and disease. Water trees in dry autumns. Good sanitation now supports next year's crop.