There was a time when I assumed all walnuts tasted about the same.
The only walnuts I’d really eaten were the familiar English walnuts from the grocery store. They were mild, slightly buttery, and worked well in everything from cookies to salads.
Then I cracked open my first black walnut.
I remember sitting there thinking…
“That’s nothing like I expected.”
Not worse.
Not better.
Just completely different.
Since then, harvesting black walnuts has become another fall tradition around our Missouri farm. Every season I find myself gathering walnuts, removing the hulls, letting them cure, cracking the shells, and finally enjoying the reward inside.
If you’re wondering whether all that work is worth it, the answer really comes down to one thing.
Do you enjoy the flavor?
Here’s exactly how I’d describe it to someone who’s never tasted a black walnut before.
Black Walnuts Don’t Taste Like Grocery Store Walnuts
This is probably the biggest misconception people have.
Most people assume black walnuts are simply stronger English walnuts.
That’s not really true.
Yes, they’re both walnuts.
But after tasting them side by side, I honestly think they should almost be treated like completely different foods.
English walnuts are mild.
They’re smooth.
They’re easy to snack on without giving them much thought.
Black walnuts demand your attention.
From the very first bite, you know you’re eating something completely different.
Their flavor is much bolder, much deeper, and far more memorable.
That’s one reason black walnuts have such a loyal following across much of the Midwest.
People don’t harvest them because they’re identical to store-bought walnuts.
They harvest them because they’re unique.
The First Thing I Notice Is the Aroma
Before I even taste a black walnut, I usually notice the smell.
Freshly cracked black walnuts have an aroma that’s much richer than English walnuts.
It’s difficult to describe because most people haven’t smelled anything quite like it before.
To me, it smells:
- Earthy.
- Fresh.
- Nutty.
- Rich.
- Almost woodsy.
That aroma becomes even stronger once the kernels are broken into smaller pieces.
It’s one of those foods where the smell prepares you for the stronger flavor that’s coming next.
How I’d Describe the Flavor
Trying to describe flavor is always a little difficult because everyone notices something different.
If I had to explain black walnuts to someone who’s never tasted one, I’d probably say this.
Imagine taking a regular walnut…
Removing most of the mildness…
Then replacing it with much deeper flavor.
To me, black walnuts taste:
- Rich.
- Earthy.
- Bold.
- Deeply nutty.
- Slightly smoky.
Some people even notice hints that remind them of dark chocolate, coffee, or aged wood.
I wouldn’t say they actually taste like any of those foods.
But they have the same kind of richness.
The flavor stays with you much longer than an English walnut does.
They’re Not Bitter…They’re Bold
One thing I’ve heard people say is that black walnuts are bitter.
Personally, I don’t think that’s the best word.
To me, bitterness suggests something unpleasant.
That’s not what I experience.
Instead, I’d describe black walnuts as bold.
They’re simply much stronger than what most people expect.
If someone takes their first bite expecting a grocery store walnut, they may mistake that stronger flavor for bitterness.
Once I stopped comparing them to English walnuts, I appreciated them much more for what they actually are.
The Texture Is Different Too
Flavor gets most of the attention, but texture deserves some credit too.
Fresh black walnuts usually have a firm crunch.
The kernels feel dense.
They’re not soft.
They’re not oily.
Instead, they have a satisfying bite that holds together well.
One thing I’ve noticed is that freshly cracked walnuts seem to have the best texture.
There’s something about opening the shell yourself that makes the whole experience more enjoyable.
Freshly Cracked Makes a Difference
This is probably one of the biggest surprises for me.
There’s a noticeable difference between freshly cracked black walnuts and kernels that have been sitting around for a long time.
Fresh kernels seem brighter.
The aroma is stronger.
The flavor feels more alive.
That doesn’t mean stored black walnuts aren’t good.
They absolutely are.
But if someone asked me how they should experience black walnuts for the first time, I’d tell them to crack a fresh one.
I think that’s the experience people remember.
Why Do Black Walnuts Taste So Different?
One thing I became curious about was why the flavor was so different from ordinary walnuts.
Part of the answer is simple.
They’re completely different species.
Black walnuts naturally contain a different balance of oils and aromatic compounds than English walnuts.
That’s why recipes calling for black walnuts usually specify them by name instead of simply saying “walnuts.”
The flavor is distinctive enough that substituting one for the other changes the finished recipe.
My Family’s Opinion
One thing I’ve noticed is that people usually decide very quickly whether they like black walnuts.
I’ve watched family members take their first bite.
Some immediately smile and reach for another one.
Others pause for a second because they weren’t expecting such a bold flavor.
I don’t think black walnuts are the kind of food people feel neutral about.
They’re memorable.
Whether someone falls in love with them or decides English walnuts are more their style, they’re probably going to remember that first taste.
They’re Not Everyday Snacking Walnuts
This is another place where I think black walnuts differ from grocery store walnuts.
I can easily snack on English walnuts by the handful.
Black walnuts are different.
Their flavor is so rich that I usually enjoy smaller amounts.
Instead of disappearing into the background, they become the star of whatever I’m eating.
That’s one reason they’re so popular in baked goods.
A small amount goes a long way.
What Surprised Me the Most
The biggest surprise wasn’t that black walnuts tasted different.
I expected at least a little difference.
What surprised me was how much different they were.
If someone had handed me a bowl of black walnuts without telling me what they were, I never would’ve guessed they came from the same family as the walnuts I’ve eaten my whole life.
They’re that unique.
And honestly…
I think that’s exactly what makes them worth harvesting every fall.
Why Some People Love Black Walnuts…and Others Don’t
One thing I’ve found interesting is that black walnuts seem to create strong opinions.
I’ve never heard many people say they’re “just okay.”
Instead, people usually fall into one of two groups.
They either love the rich, bold flavor…
…or they decide they’d rather stick with English walnuts.
Honestly, I understand both reactions.
If you’ve eaten mild grocery store walnuts your entire life, that first bite of a black walnut can be surprising.
The flavor is much stronger than most people expect.
That’s one reason I always tell people not to compare them directly.
Treat them as their own nut instead of expecting them to taste like an English walnut.
I think you’ll appreciate them much more.
They’re Not Better…Just Different
People often ask me which walnut is better.
I don’t really think that’s the right question.
It’s like asking whether peaches are better than apples.
They’re different foods.
English walnuts are wonderful because they’re mild and work almost anywhere.
Black walnuts are wonderful because they bring a flavor that’s impossible to mistake for anything else.
I keep both around for different reasons.
Where Black Walnuts Really Shine
If there’s one place I think black walnuts truly stand out, it’s baking.
Their stronger flavor survives the baking process instead of disappearing into the background.
Some of my favorite uses include:
- Cookies.
- Brownies.
- Banana bread.
- Carrot cake.
- Ice cream.
- Fudge.
- Homemade bread.
- Muffins.
In recipes like these, I actually want people to notice the walnuts.
Black walnuts make that happen.
Foods I Probably Wouldn’t Use Them In
As much as I enjoy black walnuts, I don’t automatically substitute them everywhere.
For example, if I’m making a light salad where I only want a mild crunch, I’d probably choose English walnuts.
The bold flavor of black walnuts can easily become the star of the dish.
Sometimes that’s exactly what I want.
Other times I’d rather let the other ingredients take center stage.
One thing growing and harvesting food has taught me is that every ingredient has its place.
Freshly Cracked Versus Older Walnuts
One thing I’ve noticed is that freshly cracked black walnuts always seem to have the strongest aroma.
The flavor feels brighter.
The richness is more noticeable.
The oils seem fresher.
That doesn’t mean properly stored black walnuts lose all their quality.
Far from it.
It simply reminds me why I enjoy harvesting them myself instead of only buying prepared kernels.
Cracking them just before using them has become part of the experience.
Can Different Trees Taste Different?
I honestly think they can.
Just like apples from two different trees don’t always taste identical, I believe black walnuts can vary too.
Soil.
Rainfall.
Sunlight.
Tree genetics.
The growing season itself.
All of those things influence the food we grow.
I haven’t sat down and scientifically compared walnuts from dozens of different trees.
But I have noticed subtle differences from place to place.
That’s part of what makes harvesting wild food so interesting.
No two seasons are exactly alike.
Are Black Walnuts Sweeter Than English Walnuts?
I wouldn’t describe them as sweeter.
I’d describe them as richer.
English walnuts have a mild sweetness.
Black walnuts have much more depth.
The flavor is fuller.
Heavier.
More complex.
When someone asks me whether they’re sweeter, I usually tell them they’re simply more flavorful.
That’s a better way of describing what I experience.
Do Kids Usually Like Them?
This one depends entirely on the child.
If a kid already enjoys strong flavors, they may love black walnuts.
Others may decide they’re a little too intense at first.
I’ve learned not to force the comparison.
Instead, I simply let people taste one and make up their own minds.
Food is personal.
That’s part of what makes conversations about flavor so interesting.
What I Reach For During Black Walnut Season
One thing I didn’t expect was how much I enjoy eating a few freshly cracked kernels while I’m processing the rest.
After spending time gathering walnuts, removing hulls, drying them, and finally cracking the shells, tasting those first fresh kernels almost feels like the reward for all the work.
It’s one of those moments that makes the entire harvest worthwhile.
Would I Harvest Them Just for the Flavor?
Yes.
Without hesitation.
Harvesting black walnuts takes work.
Nobody who’s done it would pretend otherwise.
You gather them.
Remove the hulls.
Wash them.
Dry them.
Crack them.
Pick out the kernels.
It’s certainly easier to buy walnuts at the grocery store.
But grocery stores don’t sell the experience.
They don’t sell the satisfaction that comes from gathering food from your own property and turning it into something your family can enjoy.
For me, that’s part of the flavor too.
If You’ve Never Tried Black Walnuts Before
I’d encourage you to keep an open mind.
Don’t expect grocery store walnuts.
Don’t expect pecans.
Don’t expect almonds.
Go into the experience expecting something completely different.
I think that’s the best way to appreciate what black walnuts really offer.
They’re one of those foods that remind me not everything worth eating has to be mild or familiar.
Sometimes the boldest flavors are the ones you remember the longest.
My Honest Opinion
If someone stopped me on our farm today and asked whether black walnuts were worth tasting for the first time, my answer would be easy.
Absolutely.
Not because they’re better than every other nut.
Because they’re unlike every other nut.
They have their own flavor.
Their own aroma.
Their own personality.
After harvesting them season after season, I honestly can’t imagine fall on our farm without them.
Every bucket of walnuts reminds me that some of the best food doesn’t come from a grocery store aisle.
Sometimes it comes from slowing down, getting your hands dirty, and appreciating what the land has been producing all along.
And once you’ve tasted a freshly cracked black walnut for yourself, I think you’ll understand exactly why people have been gathering them every autumn for generations.
About the Author
Daxon Weaver is the owner of Weaver Family Farms Produce, where he shares firsthand experiences growing fruit, harvesting black walnuts, preserving seasonal harvests, and helping others enjoy homegrown food on his family’s Zone 6a Missouri farm.
