Making syrup from black walnut sap

Forestry Division, Kansas State University, 66506, Manhattan, KS
Transactions of the Kansas Academy of Science 09/2006; 1094(3 & 4):214-220. DOI: 10.1660/0022-8443(2006)109[214:MSFBWS]2.0.CO;2


Experimental tapping of black walnut (Juglans nigra L.) trees has shown that there is a substantial amount of sap flow in young black walnut trees and that it can be tapped and processed for the making of sugar syrup. It also shows the importance of a wide sapwood ring in obtaining a good yield of sap. Wind and temperature fluctuations appear to be related to daily sap production. Tree diameter, position in the stand, degree of openness of the crown, and some weather conditions were not reliable in predicting high-yield trees in this study, and sap sugar variation was too narrow to correlate to any other factors. Qualified taste tests indicate that the commercial Log Cabin ® product was preferred over both the walnut and the sugar maple syrups.

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