Butternut (white walnut)

Juglans cinerea

nuts & seeds

An oblong, sticky nut with a hard shell, sweeter and oilier than the walnut, picked in autumn; its sap is made into syrup like maple's.

Origin

Eastern North America

Where to find it

In valleys and rich forests, from New Brunswick to Tennessee; it is almost never seen in stores any more.

Season (United States)

September to October · grows in your region

Preparation

The nuts dry for a few weeks in their shells, then are cracked with a hammer; the kernel is eaten raw. The husk stains the fingers: gloves help.

Molecules

In small amounts, not counted Magnesium · Insoluble fibers · Protein

Did you know?

A fungus from elsewhere is decimating the species: it is endangered in Canada.