General Information
The black walnut is native only to North America, specifically the Mississippi drainage basin. Today, the common eastern black walnut is also grown in the Southeast and California.
The Black walnut is highly nutritious. Nutrient analysis reveals that walnuts supply essential minerals, antioxidants, and fiber. Black walnuts have more protein than English walnuts and contain arachidonic acid (an Omega-6 essential fatty acid).
Black walnuts differ from English walnuts with a flavor that is stronger, richer and smokier and sweeter. Black walnuts are also notoriously tough to crack, and once cracked they must be handled with gloves, since the oil in their shells leaves a brown stain on the skin. These nuts add a distinctive hearty flavor to baked goods.
