Juglans nigra, 2-3 ft at sale, native to VT, sourced from New York.
Walnuts have always been prized by humans. The dark brown wood of the black walnut is beautiful, durable, and relatively easy to work. And though the nut is an absolute ordeal to extract, it provided valuable food for native peoples and settlers alike. The walnuts most commonly eaten today are English walnuts; butternuts are the species native to Vermont, and black walnuts are native to the Midwest. It is thought they were brought north to Vermont by native peoples before European arrival. Black walnuts are still a popular delicacy, especially in the Midwest and southern U.S. The trees are also planted for their spreading canopy, which, at maturity, shades houses, yards and grazing livestock. Black walnut is favored for “silvopasture” systems in the northeast, where animals are grazed and trees are raised for timber on the same land. In the wild, these trees prefer rich, well-drained soils, and are often found near rivers or creeks. Chemicals exuded from their roots may inhibit the growth of other plants, so be sure to research what plants are compatible and which are affected. According to iTreeTools.org, black walnut is one of the trees that sequesters carbon fastest in our region.