The walnut tree, Juglans regia L., is a tree that grows easily in our temperate climates. It is therefore very common in our gardens, appreciated for its majestic stature and its delicious oleaginous nut: the walnut.

Walnut harvest

Here are all our tips for harvesting and storing walnuts, so you can enjoy their benefits for several months!

Harvesting walnuts: timing and method

When to harvest walnuts?

Green walnuts are harvested before maturity, that is, when the nut is still at the embryonic stage and the husk (its protective shell) forms a soft, closed casing around the fruit. Green walnuts are thus harvested on St. John's Day (24 June) in the south of France, and up to 22 July in the North, with the walnuts of St. Mary Magdalene.

Walnut maturity stages

Mature walnuts are on the other hand harvested when the husk turns from green to brown and splits open, allowing the nut to escape and fall to the ground. The harvest of walnuts spans a relatively short period, that is, from mid-September to the end of October, or even until November. A duration that varies depending on the year, region, and variety.

How to harvest walnuts?

Once the walnuts have fallen to the ground, all you have to do is bend down to pick them up. Be careful, the walnuts must then be harvested as quickly as possible to limit their time on the ground, and thus reduce the risk of microbial contamination.

Storing walnuts after harvest

Fresh walnuts

Fresh walnuts offer tender flesh and a subtle, fresh aroma, soft and fruity, completely different from the texture and flavour of dried walnut kernels. They are best enjoyed shortly after picking due to their very short shelf life, between 24 and 48 hours.

  1. Start by removing any remaining husk and cleaning the shells.
  2. Keep the fruits intact in their shells and place them in the fridge's vegetable drawer.
  3. Alternatively, shell the fruits and place the kernels in an airtight container before refrigerating.

You can also freeze your fresh walnuts to preserve them longer. You can place the fruits in the freezer with their shells, or shell them and place them in an airtight container before freezing.

How to dry walnuts?

Drying walnuts allows them to be stored for several months in a cool, dry place. To extend their shelf life beyond a year, place them in an airtight container with coarse salt. Alternate layers of walnuts and coarse salt, and finish by sealing the container (pot, jar, etc.).

Note that before drying, the walnuts must be thoroughly cleaned. To do this:

  1. Spread the walnuts in a dry, airy spot to dry any remaining husk. The walnuts should not be piled up but placed side by side to ensure proper ventilation.
  2. Remove the dried husks to leave only the walnut shells.
  3. Make sure to clean the walnuts with a small brush to remove any residue from the shell.

Walnut storage

There are then three different methods for drying your walnuts.

Drying walnuts in crates

  • Place the walnuts in their shells in crates, such as those used by greengrocers. Wooden wine crates are also perfect for this purpose.
  • Then place the crate outdoors for a few weeks, in a shaded spot well sheltered from the weather.

Drying walnuts in a net

You can also dry walnuts in a large potato net.

  • Fill it two-thirds full with your walnuts and hang it outdoors.
  • Again, the chosen spot must be shaded and protected from moisture.
  • You can also place the net of walnuts in a dry, airy garden shed.
  • Remember to stir the walnuts occasionally in their net.

Drying walnuts in the sun

  • Choose a sunny spot and lay a large cloth on the ground.
  • Spread your walnuts on it and let them dry for several days.
  • Bring the walnuts indoors each evening, before the dew falls.

Using walnuts after harvest

Walnuts are highly nutritious oleaginous nuts, rich in lipids. They are also a source of vitamins E, B3, B5, and B6, as well as potassium, magnesium, phosphorus, and fibre. Finally, their oil has a high content of polyunsaturated fatty acids.

Using walnuts in salad

In summary, walnuts have recognised antioxidant properties. They are notably used to help reduce blood cholesterol levels.

Using green walnuts

Green walnuts have a very distinctive flavour and are widely used in gastronomy. They are traditionally used as candied walnuts, or to prepare walnut wine. They are also used in making jam, chutney, and vinegar pickles.

Using fresh walnuts

Fresh walnut kernels can be enjoyed straight from the shell, but also in salads, or in sweet and savoury dishes.

Using dried walnuts

Dried walnuts are perhaps the most versatile, used in both savoury and sweet dishes.

  • Dried walnuts are used to produce walnut oil. This is then stored in the refrigerator to prevent it from going rancid.
  • Once shelled, the kernels can be used to enhance various salads (endive, lettuce, lamb's lettuce, young spinach leaves...). They are also used crushed in poultry stuffing, or to replace pine nuts in basil pesto. Walnut kernels are also perfect with cheese.
  • In sweet dishes, walnuts are used to make various cakes, muffins, puddings, muesli, etc.