Black Walnuts

Store shelled black walnuts in an airtight container in the freezer to prevent rancidity. The high oil content means they spoil faster than other nuts at room temperature. In-shell walnuts can be stored in a cool, dry place for several months.

Black walnuts are extremely hard to crack—consider buying pre-shelled meat to save time and effort.

Their strong flavor works best in small quantities; start with less than you'd use for English walnuts.

Toast lightly to enhance their earthy notes, but watch carefully to avoid bitterness.

The hulls stain hands and surfaces dark brown; wear gloves when handling fresh nuts.

Soak shelled nuts briefly in water to remove any remaining hull material.

Using too much in a recipe—their bold flavor can overwhelm other ingredients.

Storing at room temperature in warm climates, leading to rancidity.

Forgetting to account for the difficulty of cracking; plan extra time if shelling yourself.