You can interpret that statement any way you like. In horticulture we often complain about walnuts for their ability to keep other plants from growing around them. However, walnuts do provide a nut crop that is highly prized for its rich, distinct, somewhat tangy flavor. Black walnuts are from a common native tree unlike the English walnuts found in stores. The challenge is getting at the nutmeat or kernel.
Black walnuts have tough hull or husk and an extremely hard shell.
But for those willing to put in the effort, the reward of gathering and processing this native delicacy is well worth the time. Tony Bratsch, horticulture educator with University of Illinois Extension offers some tips for preparing walnuts. Collection time for walnuts begins late September to early October. Harvest black walnuts as soon as the outer husk softens, but is still green. The best quality nutmeat is light in color and milder in flavor.