- Juglandaceae
- Husk
- North America
- Dried husk, for infusion
Black Walnut Husk
Juglans nigra
Select sizeThe plant
A large North American tree, valued for the fibrous green husk surrounding the nut. The husk is separated, dried and cut for whole-piece infusion rather than milled.
What's in it
A traditional herb, documented in regional herbal reference sources rather than isolated for this listing.
How it works
A traditional bitter husk, taken as a strong decoction rather than a light tea.
In the tradition
Long used in North American folk herbalism, usually prepared as a strong decoction or tincture.
The husk stains skin and fabric a deep brown — historically used as a dye.
- 1Simmer 1–2 tsp of dried black walnut husk in 500ml water for 15–20 mins, then strain.
- 2Drink 1–2 cups daily.
- Not suitable in pregnancy.
- Speak to your doctor before use if you take any regular medication.
A food supplement, not a substitute for a varied diet. Speak to your doctor before use if you are pregnant, breastfeeding or taking medication.
Common questions
How do I prepare black walnut husk?
Black Walnut Husk is simmered as a decoction rather than steeped. Simmer 1–2 tsp of dried black walnut husk in 500ml water for 15–20 mins, then strain. Full directions are in the How to use panel above. See also: Infusion vs decoction.
What is black walnut husk?
Black Walnut Husk (Juglans nigra) belongs to the Juglandaceae family; the husk is used. Origin: North America. The green outer husk of the black walnut, dried and cut — a different preparation from the powdered form already in the range.
How should I store dried black walnut husk?
Keep it in an airtight container in a cool, dry place away from sunlight and moisture. Dried herbs are at their best for around a year.
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