Black walnuts: Good eatin’ and good dyein’

I gathered black walnuts for food with my friend Tony Kimbro at a local park on Saturday. Though black walnuts are actually enclosed in green husks as seen above, the name comes from what’s between the outer skin and the nut inside: a black goo that, when boiled or allowed to sit in water for weeks, will serve as an effective black dye.

We took them back to my apartment and separated the husks from the nuts in the courtyard, since it was uber-messy. Then we rinsed the remaining goo off the walnuts in my sink. Check out what the walnuts did to the water!

Then we laid them out to dry on a towel.

I’m looking forward to eating them during my upcoming Wild Food Week challenge, which starts Friday and ends on Thanksgiving!

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