Walnuts

 Walnuts Key facts Most commercially available nuts are from the Persian walnut species - a large nut within a thin shell, although there are countless walnuts grown throughout the world. Popular in Eastern European countries, they are a rich source of omega 3 fatty acid. Uses include liqueurs such as the Italian nocino, pasta sauces and pickled whole.

The walnut harvest in Europe starts in October; the Californians send their uniform, high quality crop a little later.

When walnuts are farmed on any scale, as they are in parts of France like the Dordogne, the nuts are gently dried in huge ovens to make sure they will keep. A wet walnut is simply one that has not been dried.

Walnut oil has a rich walnut flavour and a high level of healthy fats to recommend it.

 
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