Knowing when are walnuts ready to pick is the key to a successful, flavorful harvest. If you pick them too early, the nuts will be rubbery and bland; too late, and you might lose them to squirrels, mold, or weather. Getting the timing just right means you’ll enjoy walnuts that are perfectly ripe for harvest, with that rich, oily flavor we all love.
This guide will walk you through the clear, natural signs that your walnuts are ready. We’ll cover everything from checking the hulls to the best techniques for harvesting and drying. Let’s get started.
When Are Walnuts Ready To Pick
The perfect picking time isn’t a specific date on the calendar. It depends on your walnut variety, local climate, and that year’s weather. Instead of watching the calendar, you need to watch the tree. The tree itself gives you several reliable clues that the nuts are mature.
The Three Main Signs of Ripeness
Look for these three things together to be sure your walnuts are ready.
1. The Hulls Split Open
This is the most obvious sign. The thick, green outer hull (called the shuck) will begin to crack where it meets the nut inside. It starts as a small split at the blossom end and often progresses until the hull peels back entirely, letting the nut fall out. You want to harvest when the splits are well-defined but before every hull has fallen off the tree.
2. The Nut Shell Turns Light Brown
Inside that splitting hull, the shell of the walnut itself should be a uniform light tan or brown color. If the shell is still white or pale, the nut isn’t mature. A hard, brown shell means the kernel inside has developed its full flavor and oils.
3. The Easiest Test: The Pick Test
Try to remove a nut that shows a split hull. A ripe walnut will come away from the stem with a gentle twist or a slight upward tug. If you have to yank hard or cut the stem, the walnut isn’t ready yet. They should practically let go on their own.
What Happens If You Pick Too Early?
Picking walnuts before they’re mature leads to disappointment. The kernels will be:
* Shriveled and rubbery, not crisp.
* Lacking in flavor and sweetness.
* Nearly impossible to remove from the shell in whole halves.
* More prone to molding during the drying process.
A Note on Different Walnut Types
* English/Persian Walnuts: These are the most common for home growers. They follow the signs above very closely.
* Black Walnuts: Have a much thicker, tougher hull that doesn’t always split as cleanly. They’re ready when you can dent the hull with your thumb pressure and the nut inside is hard and brown. They usually ripen a bit later than English walnuts.
The Role of Weather
A dry, sunny fall helps hulls split open cleanly. A very wet autumn can delay splitting and promote hull rot. If you see the hulls blackening and sticking to the shell, you may need to harvest a bit early and remove the hulls yourself to prevent stain and mold.
How to Harvest Walnuts Step-by-Step
Once you’ve confirmed your walnuts are ripe, it’s time to gather your harvest. Here’s the best method.
What You’ll Need:
* Heavy-duty gloves (essential—walnut hulls stain terribly)
* Old clothes and shoes
* A long pole or a tree shaker (for high branches)
* Tarps or old sheets
* Buckets or baskets
Step 1: Prepare the Area
Lay tarps or sheets under the canopy of the tree. This makes collection much easier and keeps nuts cleaner than picking them up from the grass or dirt.
Step 2: Encourage the Nuts to Fall
For nuts that are ready but still clinging, you can:
* Gently shake the limbs with a long pole.
* If the tree is small, you can shake the trunk by hand.
Don’t beat the branches violently, as this can damage next year’s buds.
Step 3: Gather the Nuts
Collect all nuts from the tarps daily. Don’t leave them on wet ground. Also, check for nuts that have already fallen naturally in the surrounding area—these are often perfectly ripe.
Step 4: Sort Your Harvest
As you collect, do a quick sort:
* Discard nuts with major cracks, holes, or obvious mold.
* Set aside nuts with the hulls still firmly attached—they may need more time or special handling.
* Keep nuts with loose or fallen-off hulls; these are prime for processing.
Post-Harvest Processing: Hulling, Washing & Drying
The work isn’t quite done after picking. Proper processing ensures your walnuts store well and taste great.
Removing the Hulls (If Necessary)
Some hulls will have fallen off already. For stubborn hulls:
1. Wear those gloves! The juices stain skin and concrete permanently.
2. Roll the nut under your boot on a hard surface, or use a rubber mallet to gently crack the hull.
3. Peel the hull away from the hard shell inside.
4. Dispose of hulls in compost (they contain juglone, which can inhibit some plants).
Washing the Nuts
Washing removes hull residue, dirt, and any insect debris.
* Fill a bucket with water.
* Scrub the nuts together or use a stiff brush.
* Important: Only wash nuts you plan to dry immediately. Wet nuts will rot if stored.
The Critical Drying Process
Drying is what cures the nut and develops the flavor. Skipping this step leads to mildew and rancid nuts.
1. Spread the nuts in a single layer on screens, racks, or old window screens. Air circulation is key.
2. Place them in a warm, dry, well-ventilated area out of direct sun. A garage, shed, or covered porch is ideal.
3. Let them dry for 3-6 weeks. Turn them every few days to ensure even drying.
4. Test for Dryness: Crack a few sample nuts after a few weeks. The kernel should be crisp and snap cleanly, not bend or feel rubbery. You should also be able to hear the kernel rattle slightly inside the shell when shaken.
Storing Your Walnut Harvest
Proper storage protects your hard work.
* In-Shell: Store completely dried, in-shell nuts in mesh bags, burlap sacks, or ventilated containers in a cool, dark, dry place. They can last up to a year this way.
* Shelled: For longer storage, shell the nuts and keep the kernels in airtight containers in the refrigerator (up to 6 months) or freezer (up to a year or more). This prevents the oils from going rancid.
Common Problems & Solutions
Squirrels and Other Pests:
They’re your biggest competition. Harvest frequently to minimize losses. Picking a tad early if pests are relentless can sometimes save more of the crop.
Moldy or Dark-Stained Nuts:
This happens if nuts sit in damp hulls or on wet ground too long. Harvest promptly and remove hulls quickly to prevent staining (which is mostly cosmetic but can flavor the nut).
Hulls Won’t Let Go:
If hulls are stubborn but the nut inside is brown, you can manually remove them as described. Sometimes a frost triggers final hull release.
Nuts Taste Bitter or Astringent:
This is usually from hull tannins staining the shell and seeping in. More thorough and prompt washing after hulling can help next time. Some varieties are naturally more tannic than others.
Frequently Asked Questions (FAQ)
Q: How long after walnuts fall are they good to pick up?
A: Gather them within a day or two, especially if the ground is damp. Leaving them can invite mold, insects, and animals.
Q: Can you pick walnuts when they are green?
A: You can, but they won’t be ripe. The kernels won’t have developed properly and will lack flavor and texture. It’s best to wait for the signs of ripeness.
Q: What is the best month to pick walnuts?
A: It varies by region, but generally from late September through October in the Northern Hemisphere. Always rely on the tree’s signs, not the calendar.
Q: How do you know when black walnuts are ready for picking?
A: Black walnuts are ready when the hull feels slightly soft and you can dent it with your thumb. The hulls often turn from green to a yellowish-green. A mature nut inside will be hard and dark.
Q: Do walnuts need to dry before cracking?
A: Absolutely yes. Drying (curing) is essential for the flavor, texture, and storage life of the kernel. Cracking a wet nut results in a chewy, unsatisfying kernel that’s hard to remove.
Harvesting your own walnuts is incredibly rewarding. By paying close attention to the splitting hulls, the brown shell, and the easy pick test, you’ll know exactly when are walnuts ready to pick. With careful drying and storage, you’ll have a supply of delicious, homegrown nuts to enjoy for months to come. There’s nothing quite like the taste of a walnut you harvested yourself, knowing it was picked at the peak of perfection.