Butternut, also known as white walnut, is a deciduous tree native to North America. The tree can grow up to 80 feet tall and has a long, straight trunk with a narrow, oval-shaped crown. The bark is light gray and smooth when young but becomes furrowed and ridged as the tree ages.
The butternut tree produces edible nuts that have a rich, buttery flavor, hence the name “butternut”. The nuts are encased in a hard, thick, greenish-brown husk that splits open when ripe. They are high in protein and oil, and have a slightly sweet taste. The nuts can be eaten raw, roasted, or used in cooking and baking.
In addition to the nuts, the butternut tree has a long history of medicinal use. The bark, leaves, and nuts have been used to treat a variety of ailments, including digestive issues, fevers, rheumatism, and skin conditions. The bark is particularly rich in juglone, a natural compound with anti-inflammatory and antimicrobial properties.
Despite its many uses, the butternut tree is now considered endangered due to the spread of a fungal disease called butternut canker. The disease attacks the bark and branches, eventually killing the tree. Efforts are being made to preserve the remaining butternut trees and find ways to combat the disease.