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Index of Subjects My mother used to bring back boxes of butternuts from her family home in Sussex Corner, NB and we just left them in the basement (warm and dry from the furnace) for a month or two and then cracked them with a hammer to eat. In the open oven of the wood cookstove was even better and the nuts were good to go in a few weeks. I started two butternut trees from root suckers harvested from a butternut tree growing in the woods in Crousetown, Lun Co, NS less than 10yrs ago. They are doing well on my mother's lawn in Bridgewater. The small trees are now producing a decent crop of butternuts. So very easy to propagate if you are interested. Nancy E Dalhousie, Kings On 2016-10-31, at 8:45 PM, Dusan Soudek <soudekd@ns.sympatico.ca> wrote: > I have recently become interested in butternuts (Juglans cinerea), which are native to the St. John River of New Brunswick but with at least one small reproducing semi-natural population in Halifax. But how exactly do you harvest the nuts? The “meat” of the fresh nuts is delicious, but difficult to extract unbroken from crushed nuts. According to the internet you are supposed to dry them until you hear the “meat” within the nut rattling when you shake it. > I guess the same goes for other nuts, such as wallnuts or “heartnuts.” Any idea of how long, and at what temperature, you are supposed to heat them? > Dusan Soudek >
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