It’s the time to harvest green black walnuts. Typically, I’m able to get a handful per tree that are accessible from the ground. I just came across a tree that had the top blown off in a storm, so I was able to collect ~10 kg almost entirely from one tree.
This is probably way more than I need, so it’s time to track down some alternative uses for them.
Last year I made nocino and walnut syrup. This year, I’m going to do more of that as well as some vin de noix.
Let me know if you have any other suggestions.
Aren’t Juglans Regia much closer in taste to pecan nut than Juglans Nigra?
We have different kind of walnut in France. Idk if they are different species or subspecies but I never encounter a walnut different enough for another from me to name it differently. I’m curious in the taste of all those american walnut now!
I want to try tasting them side by side. A pecan is a type of hickory, and there are 5 or so other types of edible hickory nut, too. We also have another type of walnut called a butternut, or white walnut, too. You can buy juglans nigra nuts, but I dont think you can buy any of those other species.
I think juglans regia is what you have in France, but there are probably many different varieties since they have been cultivated for many years in many different countries for nuts and wood.
Juglans nigra is grown in France as a street tree and for timber, so you might be able to find some nuts yourself with a tool like iNaturalist.
https://www.researchgate.net/publication/341616810_A_review_of_black_walnut_Juglans_nigra_L_ecology_and_management_in_Europe