Walnut
The walnut tree has long been regarded as an important plant, especially in rural areas. The nourishing nuts of the tree were invaluable during the winter, when only a very limited number of foods were available. The edible oil extracted from the nuts was used to provide light and the leaves were prized for their medicinal properties; the husk was used, as it still is, to make liqueurs, ratafias and flavoured wines and the shell was used to make a dye for furniture craftsmen and dyers.
There are numerous species of walnut trees. The species Juglans regia, which originated in southeastern Europe and western Asia, can live for 300 - 400 years and usually grows to be between 10 - 25 metres high. Also referred to as "English walnuts" or "royal walnuts," the nuts of this variety were produced in large numbers by the British, who introduced the tree into numerous countries around the world. Today the leading producers of walnuts are the United States, Turkey, China, Romania, Iran, France and the Balkan countries.
The black walnut and the white walnut or butternuts are two of the most common walnut species in North America, their place of origin. The black walnut is a magnificent tree that generally measures between 30 - 40 metres in height. Its deeply cracked bark is very dark in colour. The nut of this tree has a very strong flavour and is enclosed in a very hard shell that is difficult to break open. The most sought-after varieties of French walnuts are known as noix de Grenoble because they are grown in the Grenoble region, which is renowned, worldwide for the quality of its walnuts.
The walnut contains a very bumpy kernel in two pieces; approximately one third of each piece is joined to the other piece or lobe, but the remaining portions are separated by a membrane. Off-white in colour, the kernel has a strong flavour and is covered with a thin layer of skin whose colour ranges from light to dark yellow. It is enclosed in a hard convex shell that can be either round or oblong; some varieties have woodier shells than others. The shell is covered with a smooth, sticky green husk known as the "shuck."
Walnuts are harvested either manually (fallen nuts are gathered by hand) or mechanically, (a machine shakes the trees, and then gathers the fallen nuts). The nuts are then processed, which involves removing the husk and drying them. The shells are often whitened with chlorine or sulphur dioxide.
The walnut tree was introduced into Europe by the Romans and has been grown there since the 4th century. The Greeks cultivated the tree intensively, mainly for walnut oil and the Romans regarded it as a sacred tree. In fact, the walnut tree has always been held in high esteem because it outlives several generations of humans.
Pickled in vinegar, unripe walnuts can also be added to jams and marinades. Expensive oil is extracted from walnuts; stronger-tasting than olive oil, it is used primarily in salads. The shucks of walnuts contain an aromatic substance that is used to make liqueurs (ratafia, brou de noix).
There are numerous species of walnut trees. The species Juglans regia, which originated in southeastern Europe and western Asia, can live for 300 - 400 years and usually grows to be between 10 - 25 metres high. Also referred to as "English walnuts" or "royal walnuts," the nuts of this variety were produced in large numbers by the British, who introduced the tree into numerous countries around the world. Today the leading producers of walnuts are the United States, Turkey, China, Romania, Iran, France and the Balkan countries.
The black walnut and the white walnut or butternuts are two of the most common walnut species in North America, their place of origin. The black walnut is a magnificent tree that generally measures between 30 - 40 metres in height. Its deeply cracked bark is very dark in colour. The nut of this tree has a very strong flavour and is enclosed in a very hard shell that is difficult to break open. The most sought-after varieties of French walnuts are known as noix de Grenoble because they are grown in the Grenoble region, which is renowned, worldwide for the quality of its walnuts.
The walnut contains a very bumpy kernel in two pieces; approximately one third of each piece is joined to the other piece or lobe, but the remaining portions are separated by a membrane. Off-white in colour, the kernel has a strong flavour and is covered with a thin layer of skin whose colour ranges from light to dark yellow. It is enclosed in a hard convex shell that can be either round or oblong; some varieties have woodier shells than others. The shell is covered with a smooth, sticky green husk known as the "shuck."
Walnuts are harvested either manually (fallen nuts are gathered by hand) or mechanically, (a machine shakes the trees, and then gathers the fallen nuts). The nuts are then processed, which involves removing the husk and drying them. The shells are often whitened with chlorine or sulphur dioxide.
History
The walnut tree has been cultivated for thousands of years; it originated on the shores of the Caspian Sea and in northern India. In many languages, including French, the equivalent of the word "nut" refers primarily to the fruit of the walnut tree, its generic meaning being secondary. By contrast, the English word "walnut" is derived from an Old English word meaning "foreign nut," which may be a reference to the fact that the walnut was associated with The Gauls.The walnut tree was introduced into Europe by the Romans and has been grown there since the 4th century. The Greeks cultivated the tree intensively, mainly for walnut oil and the Romans regarded it as a sacred tree. In fact, the walnut tree has always been held in high esteem because it outlives several generations of humans.
Nutritional Value
The fat in walnuts consists of 86% unsaturated acids. Walnuts are an excellent source of copper and magnesium, and a good source of potassium, vitamin B6, folic acid, and thiamine; a source of fibre, they also contain phosphorus, niacin, iron, riboflavin, and pantothenic acid. Walnuts have long been said to have various medicinal properties. Dried walnuts are reputed to be mildly laxative and cleansing. It was once thought that walnuts could ward off headaches because their shape was said to be comparable to that of the human brain. Since the leaves of the walnut tree contain an antibiotic substance, they can be used to destroy bacteria.Buying
Walnuts deteriorate quickly when exposed to humidity, heat, air, or light. When buying unshelled walnuts, look for nuts that seem relatively heavy and full, with intact shells that are not cracked or pierced. Shelled walnuts should be crunchy; avoid those that are soft, shrivelled, or rancid. Walnuts sold in vacuum-packed jars or in cans are usually the freshest.Storage
Store walnuts in a tightly sealed container, away from heat and humidity; unshelled walnuts will keep for 2 - 3 months. Shelled walnuts should be refrigerated to prevent them from going rancid; they will keep for 6 months. Walnuts can also be frozen; shelled walnuts can be stored in the freezer for up to a year.Using
Walnuts can be eaten whole, chopped, or ground, either plain or roasted. Often eaten as snacks, they are also added to desserts (cakes, brioches, muffins, pies, cookies, ice cream) as well as to sauces, sandwiches, cheese, and main-course dishes (omelettes, legumes, Asian foods). Walnuts can also be used as a condiment in stuffing's, pates, and pasta sauces.Pickled in vinegar, unripe walnuts can also be added to jams and marinades. Expensive oil is extracted from walnuts; stronger-tasting than olive oil, it is used primarily in salads. The shucks of walnuts contain an aromatic substance that is used to make liqueurs (ratafia, brou de noix).
