It is far easier to remove the husk from the English walnut than it is to remove the husk from the black walnut. Gather, hull and dry the English walnuts as soon as they are ripe. English walnuts that remain in their shell and husks, without proper drying, are more susceptible to mould, and their kernels tend to be darker. The husk is the protective coating that covers the walnut's shell.
Put on a pair of gloves to protect your hands.
Pull off the outer husks using your fingers, exposing the walnut's shell. If the walnut is ready for harvest, the husk pulls off fairly easy.
Rinse the walnuts under a powerful stream of water, and allow the walnuts to air-dry thoroughly (for about two weeks). Rinsing removes the bitter-tasting substance on the outside of the shell.