Black Walnut Hull Cut

Botanical Name: Juglans nigra

Common Name:

• English: Black Walnut Hull
• Also, known as: Carya, Walnoot, Jupiter’s nuts

Habitat: North America                                                                                        

Origin: Albania

Harvested: Cultivated

Parts Used: Hull

General Information:

Juglans nigra, the eastern black walnut, is a species of deciduous tree in the walnut family. A large tree that may grow to 120 feet, 6 - 12-inch lance-shaped leaves. Black Walnut Hull or Juglans Nigra is, just as it sounds, the hull of the black walnut tree. The Black Walnut tree grows in the eastern US and parts of Canada, and while easy to grow and it is a beautiful shade tree. Black Walnut has been used in herbal medicine for thousands of years.

The leaves are compound and alternately arranged on the stem. They are 25-50 cm long, typically even-pinnate but there is heavy variation among the leaves. The stems have 15–20 leaflets, with the largest leaflets located in the center, 8–10 cm long and 2–3 cm broad. The leaflets have a rounded base and a long pointed (acuminate) tip as well as having a serrated edge. The leaves are overall dark green in color and are typically hairy on the underside.

Fruit Ripens during the autumn into a fruit (nut) with a brownish-green, semi fleshy husk, and a brown, corrugated nut. The whole fruit, including the husk, falls in October or November; the seed is relatively small and very hard.

The immature fruits are round, green orbs with fleshy green outer husks that dry into very hard dark-brown nuts.

Because of its dark color, the outer hull is also used as a dye and was used in brown hair dye until the early 1900s.

Most parts of the tree, including leaves, stems, and fruit husks have a very characteristic pungent or spicy odor. This odor is lacking in the nut itself.

How to use:

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal tea with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
• You can make ice cubes or pops by freezing tea in ice trays or pop molds.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purpose ONLY

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.