A nut tree often bears more than a family can eat fresh. So the bounty does not spoil, it comes down to two skills every child once knew and that are forgotten today: harvesting right and drying right. Master both and you have your own nuts all winter.
The most common mistake is impatience. Nuts that go into the jar or sack while moist turn mouldy or rancid. This article shows you when to harvest, how to dry the nuts and how they stay fresh for a long time.
Ripe is what falls
The best ripeness test is gravity. As long as the nuts hang firmly on the tree, they are not ready. Ripe, they fall on their own: on the walnut the green husk splits and releases the brown nut, on the hazel the brown nuts loosen from the leafy husk.
So gather the fallen nuts regularly, ideally daily, because on the ground they spoil quickly, are nibbled by slugs or taken by mice. A light shake of the tree or shrub helps loosen the last ripe nuts.
How to harvest and dry
Gather fallen nuts promptly
Go under the tree daily during the harvest. Freshly fallen nuts are clean; those lying longer go mouldy or are taken by animals.
Free walnuts from the husk
Remove any remaining green husk at once and wear gloves while doing so. The juglone stains skin and clothing brown for days. Wash briefly, then let drain well.
Dry out airily
Spread the nuts in a single layer on racks, cardboard or cloths, in an airy, dry, not too warm place. Turn them daily. They need two to three weeks to dry through.
Check for dryness
A thoroughly dried nut rattles slightly when shaken, the kernel has come away from the shell. Only then is it fit for storage. Moist nuts go mouldy in store.
Store cool and dark
Store the dry nuts in air-permeable nets, baskets or paper sacks in a cool, dark, dry place. Not airtight in plastic, or they sweat.
Why nuts go rancid
Nut kernels consist largely of fat, and fat turns rancid over time, especially fast in warmth, light and air. That is why the whole nut in the shell keeps far longer than the cracked kernel. Crack only as much as you will soon use, and store the rest unshelled.
A cool, dark cellar or an unheated pantry is ideal. Whole, dry nuts in the shell keep this way easily into spring, often longer. Shelled kernels, by contrast, should be used quickly or go into the freezer.
Harvest at fruit fall, dry thoroughly, store cool and dark in the shell. Moisture brings mould, warmth brings rancidity. Avoid both and you have nuts all winter.
The core rule for the nut harvest
Frequently asked questions
When do you harvest nuts?
At fruit fall, usually in September and October, weeks 38 to 43. Ripe nuts drop on their own. As long as they hang firmly on the tree, they are not ready. Gather the fallen nuts regularly.
Why do my walnuts go brown and mouldy inside?
Usually they were stored too moist or the green husk stayed on too long. Remove the husk at once and dry the nuts airily for two to three weeks before they go into store.
How do I dry nuts correctly?
Spread in a single layer on racks or cardboard in an airy, dry, not too warm place and turn daily. After two to three weeks they are done, shown by a slight rattle and the loosened kernel.
How long do nuts keep?
Whole, well-dried nuts in the shell keep cool and dark for many months, often into spring. Shelled kernels, by contrast, quickly go rancid and should be used soon or frozen.
Do I have to wear gloves with walnuts?
Yes, definitely when removing the green husk. It contains juglone, which stains skin, nails and clothing deep brown for days. The nut itself in the hard shell is clean.
