The black walnut (Juglans nigra), is an extremely tasty and useful wild food. Most people familiar with them will know the strong flavour of the nut or have dyed their hands black by peeling or husking them. Black walnut meats have a tangy, bold, and earthy flavour that is just sublime. Try substituting them for pine nuts in basil pesto. They are spectacular in deserts and in stuffings. We recommend you store black walnuts in the freezer to prevent the oil from turning. Black walnuts are easy to identify, and you can do far more with them than just eat the meat. Surprisingly, they make a terrific pickle. In the UK, pickled walnuts are a traditional treat. Early in the summer, soon after the tree has finished flowering and the fruit has emerged, is the perfect time to make them. Wearing kitchen gloves at every stage, pick the walnuts while they are still tender enough to slide a knitting needle or skewer through in both direction. Prick the husks all over with a fork and then brine them in an extra salty solution for a couple of weeks, changing the brine after a week. This will soften the nusts and remove much of the juglone, the slightly toxic, naturally occurring bitter chemical the tree uses to keep other plants at bay. Let them dry completely and turn black before you pickle them, using your favourite recipe. We can almost guarantee you'll find the result yummy.
