The Butternut (White Walnut) grows in acidic, alkaline, loamy, moist, rich, sandy, silty loam, well drained, wet, wide range, clay soils.
The butternut or white walnut is one of the hardiest nut trees, A North American native, the nut has a rich, buttery flavor used in baking, confections, and eating fresh. The attractive, light golden wood is used for paneling and furniture. Trees grown from seed will begin to produce nuts in about 10 years.
The butternut tree has distinctive, ridged and furrowed bark and a short, usually forked trunk with a wide, spreading, open crown. The late spring blooms can be damaged by late frosts. It is an alternate bearer meaning it will bear abundantly one year, less the next year or take a few years off before bearing again. The nuts store well. (Plant multiple trees to ensure pollination.) (zones 3-7)
Nuts are valuable as food for deer, squirrels, and birds.
Pinnately compound, alternate, 11-19 stalkless leaflets, dull, fine hairy, dark green surface
Late May to early June.
A tapered. oblong, 1 1/2"-2 1/2" fruit covered with sticky hairs encloses a brown, corrugated, thick, 1"-1 1/2" shell that terminates in a point. The oval kernel is tender with sweet, oily, buttery flavor. Nut production occurs in 7-10 years. Harvested in late October.