Walnuts are tree nuts in the genus Juglans -- especially Juglans regia, which produces the commercially-dominant English Walnut. Walnuts have an inedible but often aromatic husk which is removed during processing. United States production of walnuts for the 2009/2010 growing season is forecast at 405,000 metric tons. California accounts for the majority of production. Nearly 60% of US crop production will be exported. http://usda.mannlib.cornell.edu/usda/fas/treenutwm//2000s/2009/treenutwm-11-10-2009.pdf
History of Walnuts
The English walnut is not native to England, but probably to the region of Kyrgyzstan, and the Germanic word 'walnut' seems to mean 'foreign nut.' It has been used and cultivated since antiquity, and has been known in Western Europe since Roman times. English walnuts were introduced to North America in the 1600s, despite the native black walnuts and butternuts that were already in abundance.
Selection and Availability
Walnuts are available year round. They can be found in the produce aisle or baking aisle. The are readily available raw or roasted, packaged or in bulk, shelled or in the shell. They are often associated with Thanksgiving and Christmas menus.
Culinary Uses
Walnuts can be eaten raw or roasted as a snack. They are used in making ice cream, muffins, cookies, brownies and quick breads.
Disclaimer
The content in this page is not a substitute for professional medical advice. Please contact your doctor or nutritionist before using the information presented here.
Featured Video: Lentil Walnut Burgers
Katy Stiles of beforeandaftertv.com prepares vegetarian walnut lentil burgers. This recipe uses eggs as the binding agent, so vegans will need to find a suitable substitution. The recipe is heavy on the garlic. Canned lentils are used to speed the preparation time.
