Walnuts

History

The walnut is native to southeast Europe and west and central Asia. It is thought that the walnuts grown in North America gained the moniker “English walnuts,” since they were introduced into America via English merchant ships.

Walnuts Today

The English walnut is the most popular type in the United States and features a thinner shell that is easily broken with a nutcracker.

Contents

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Season

Walnuts are harvested in California from late August through November.

Ripeness

When purchasing whole walnuts that have not been shelled, choose those that feel heavy for their size.

Storage

Due to their high polyunsaturated fat content, walnuts are extremely perishable and care should be taken in their storage. Shelled walnuts should be stored in an airtight container and placed in the refrigerator, where they will keep for six months, or the freezer, where they will last for one year. Unshelled walnuts should preferably be stored in the refrigerator, although as long as you keep them in a cool, dry, dark place they will stay fresh for up to six months.

An excellent source of omega-3 essential fatty acids, a special type of protective fat the body cannot manufacture. Walnuts’ concentration of omega-3s (a quarter-cup provides 90.8% of the daily value for these essential fats) has many potential health benefits ranging from cardiovascular protection, to the promotion of better cognitive function, to anti-inflammatory benefits helpful in asthma, rheumatoid arthritis, and inflammatory skin diseases such as eczema and psoriasis. In addition, walnuts contain an antioxidant compound called ellagic acid that supports the immune system and appears to have several anticancer properties.