Herb of the Month: Black Walnut for Purification and Balance
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Time to read 5 min
In Season: Black Walnut & the Welcoming of Fall
As summer fades and autumn’s colors begin, the Black Walnut (Juglans nigra) reaches maturity—and this is an herb where timing and freshness matter. Native to the eastern United States, this majestic tree has long symbolized wisdom, protection, and renewal.
Each year, I am excited to find this beautiful tree. The green hulls are rich scent of its hulls, every part of this tree reminds us of nature’s cycles of release and renewal. Traditionally used to support digestion, cleanse the body, and maintain balance from within, Black Walnut is the perfect ally for this transitional time of year.
Freeze-Dried Black Walnut
Why Our Black Walnut is Different
At Eclectic Herb, we carefully wildcraft our Black Walnuts from Oregon’s pristine forests, harvesting the green hulls at their peak and freeze-drying them immediately—a step that makes all the difference.
Black Walnut is one herb where air-drying simply doesn’t cut it. Once exposed to air, the fresh green hulls oxidize within hours—turning black and losing the delicate compounds that make them so effective.
Our gentle freeze-drying process halts that oxidation in its tracks, locking in the hull’s bright color, living vitality, and full spectrum of active compounds. This ensures that the herb stays stable until it reaches you—activating in the gut where it should, not in the air.
You can see, smell, and feel the difference: vivid green hulls, pure aroma, and potent plant energy—preserved just as nature intended.
A Little History: The Healer’s Tree
For centuries, Black Walnut has been respected as both a food and medicine tree. Indigenous peoples of North America used the hulls, bark, and leaves for a variety of purposes—from cleansing tonics to natural dyes. Early settlers quickly adopted the practice, valuing the hulls for their purifying and tonic properties.
In 19th-century herbalism, Eclectic physicians prized Black Walnut as a “cleansing bitter,” useful for supporting digestion and the intestinal environment. Its high tannin content made it a favorite for toning tissues and promoting balance throughout the body. In folklore, Black Walnut trees were often planted at the edges of homesteads as protectors—guardians of health, boundaries, and renewal.
Modern Uses: For Cleansing, Digestion & Balance
Black Walnut has earned its reputation as one of nature’s most powerful cleansing herbs. Long used by herbalists to support digestion, promote clear skin, and maintain internal balance, it’s a plant that works from the inside out—helping the body release what it no longer needs and restore harmony where it’s needed most.
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Digestive & Intestinal Support
Black Walnut hulls are rich in tannins and juglone, which have long been valued for promoting intestinal balance and supporting a healthy microbiome.* -
Natural Cleanse & Purification
Traditionally used in herbal cleansing protocols, Black Walnut helps maintain the body’s natural detoxification pathways and overall vitality.* -
Skin & Tissue Tone
As a mild astringent, Black Walnut supports healthy skin and tissues from the inside out, helping the body maintain balance during seasonal shifts.* -
Nutrient-Rich
Black Walnut hulls are also a source of natural iodine, which supports thyroid function and overall metabolic health.*
The Power of Freeze-drying for Black Walnut
Black Walnut hulls are one of those herbs where air-drying just doesn’t cut it. The moment the fresh green hulls are picked, they begin to oxidize and darken—sometimes within hours—losing their vibrant color and many of the delicate compounds responsible for their cleansing and balancing effects.
That’s why we move quickly from field to freeze-drier. By freeze-drying the hulls while they’re still fresh and green, we halt oxidation instantly, locking in their color, aroma, and vitality. This gentle, low-temperature process keeps the plant in its most active state, preserving the chemistry that would otherwise degrade in air or heat.
And here’s what makes it even more remarkable: by freeze-drying, the herb stays stable until it reaches you—activating in the gut, where it should, not in the air. The result is a potent, pure Black Walnut that delivers the same freshness and power as the living plant itself.
When you open the jar, you can see the difference—the hulls remain bright green and aromatic, alive with the energy of the harvest.
Which Would You Choose?
Herbal Energetics & Planetary Vibes
Energetically, Black Walnut is drying, cooling, and cleansing. It helps clear stagnation, fortify boundaries, and support the body’s natural processes of renewal.
Planetary Correspondence: Black Walnut aligns with Saturn and Pluto—the planets of transformation, structure, and purification. Saturn lends its steady, boundary-setting energy, while Pluto reflects the deep cleansing and rebirth this tree represents.
This is an herb of inner strength—supporting clarity, resilience, and the release of what no longer serves you.
A Fun Little DIY: Preserved Green Black Walnuts
Before they harden, green Black Walnuts can be transformed into an incredible preserve that’s been loved for centuries across Europe. The process takes patience—but the reward is a glossy, aromatic treat with deep herbal notes that pair beautifully with cheese, desserts, or tea.
This recipe is slow, meditative, and very hands-on—just the kind of kitchen ritual that feels right for autumn. Don’t skip the gloves, though! These nuts stain deeply (a badge of honor for any herbalist or cook).
Ingredients
• 1½ pounds (about 30–35) unripe green Black Walnuts, roughly the size of ping-pong balls
• 4 cups sugar
• 4 cups water
• ¼ cup fresh lemon juice
• 1 vanilla bean (split), or 1 teaspoon pure vanilla extract
• Optional: a cinnamon stick, 3–4 whole cloves, or a few allspice berries for a spiced version
Instructions
1. Peel & Pierce: Wearing gloves, use a sturdy vegetable peeler to remove the outer green skin from each walnut. Prick each one 5–6 times with a thick needle or skewer to help the syrup soak in later.
2. Soak & Leach Bitterness: Place the peeled walnuts in a large container, cover with cold water, and let them soak for about a week. Change the water daily. This step removes bitterness and darkens the nuts to a deep olive color.
3. Blanch & Drain: After soaking, drain and rinse the walnuts. Bring a pot of fresh water to a boil, blanch the nuts for 15 minutes, then drain again.
4. Make the Syrup: In a heavy-bottomed pot, combine sugar, water, vanilla (and any spices you’re using). Simmer until the sugar dissolves and the mixture forms a light syrup. Add the walnuts and simmer gently for about 1 hour, stirring occasionally, until the nuts turn dark and glossy.
5. Finish & Store: Add the lemon juice and simmer for another 5 minutes, then transfer the walnuts and syrup into sterilized jars while hot. Seal tightly and let cool at room temperature.
The preserves will deepen in flavor and color as they rest—try to let them sit for at least 3 weeks before enjoying.
The Author: Christine Alstat
Meet Chris Alstat, an internationally acclaimed naturopath and herbalist of Japanese heritage, whose profound expertise in plants and natural health has garnered recognition worldwide. As the dedicated owner of Eclectic Herb, Chris seamlessly intertwines her deep-rooted commitment to the Earth with her business, cultivating a space where her passion for plants is ever in full bloom. Her influential voice on herbal wisdom resonates across the globe through publications and panels, reflecting a lifetime commitment to nurturing both the plant kingdom and the earth.
