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The walnut tree has thrived since before recorded history. It is said to be one of the world's oldest source of edible nuts. Petrified walnut shells have been found in France dating back 8,000 years or so to the Neolithic period. This theory is not necesarily at variance with the belief that the modern European walnut originated in Persia and was introduced to Rome by the Greeks. The Romans considered it a food fit for the gods. Walnut trees were spread by the Romans to Great Britain and throughout the Roman empire from as early as 100 years B.C.
King Solomon "went down into the garden of [wal]nuts to see the fruit of the valley". (Song of Songs). Years and years later Alfred, Lord Tennyson, wrote in The Miller's Daughter "In after-dinner talk, across the walnuts and the wine..." Nowadays walnuts are grown in many countries including France, Germany, Hungary, The Czech Republic, Switzerland, India, China and in North America (mainly California and Oregon) as well as in New Zealand. In Australia the walnut growing industry is at a relatively early stage of development and prides itself on the quality of its walnuts. Some of the best known varieties of walnuts are juglans regia (Europe) and juglans negri (North America). These trees are probably among the best sources for furniture timber. Over the past few decades many new varieties of walnut trees have been developed in order to suit different climatic conditions and to produce better and earlier yields as well as to get walnuts with specific properties such as being easier to crack. Walnut trees can live for hundreds of years (some trees in France are said to be over 300 years old). Under "normal" conditions a mature walnut tree might take up to fifty years to get to its best. Modern methods of cultivation have produced high yields from very much younger trees. As with many other products, quality ranges from excellent to very poor. Walnuts need to be dried after harvesting and then they keep very well in shell. However, fresh walnuts taste a lot better than ones that have been kept too long. Walnuts can be over-dried, which spoils their flavour and texture, and, particularly in the case of some imported walnuts, can suffer from rancidity. Sometimes the walnut shells are bleached to "improve" the appearance of the nut. This process does nothing to enhance the flavour. Tradition has it that walnuts (and walnut oil) are good for your health. A green salad dressed with walnut oil and lemon juice and sprinled with walnut pieces makes a fine accompaniment to a meal. Walnuts are rich in oil and there is good evidence that walnuts eaten instead of other fats help reduce so-called bad cholesterol and the risk of heart disease. This is not surprising as fresh walnuts contain vitamins C, B1, B2, B5, B6 and E. More recently it is being said that nut oils are healthier than vegetable oils. Analysis of a trial batch of cold pressed walnut oil by the Australian Government Analytical Laboratories gave the following results per 100g:
Analysis of a recent batch of walnut oil shows fat total of 100% and virtually no protein. Polyunsaturated fat averages 71.7%; monounsaturated averages 19.3% and saturated averages 9.0%. No doubt minor variations will occur, as with all natural substances. These figures, as everything else on this page, are produced here for general information only. It is important to note that a tablespoon or two of walnut oil may not even give you 10% of the recommended daily intake of the vitamins mentioned. Walnuts and walnut oil can be part of a healthy diet; that's all!
The great thing about walnuts and walnut oil is their taste. There are many excellent recipes that use walnuts or walnut oil (and sometimes both). Many of these recipes can be found on this web site and also on other sites to which we have provided links. |
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