Walnut

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Contents 1 About Walnut 2 Production of Walnut 3 Buying Walnut 3.1 Walnut Variations 4 Preparing Walnut 5 Cooking Walnut 6 Storing Walnut 7 Walnut Nutrition 7.1 Walnut Nutritional Research 8 Walnut Recipes 8.1 Walnut Related Recipes

[edit] About Walnut

The fruit of the walnut tree, which grows in temperate zones throughout the world. The two most popular varieties of walnut are the English (also called Persian) walnut and the Black walnut. A close relative is the Butternut, also referred to as white walnut. English walnuts are the most widely available and come in many varieties -- some with moderately thick shells, others with shells so thin a tiny bird can crack them open. They're available year-round and come in three main sizes: large, medium and babies. When buying walnuts in the shell, choose those free of cracks or holes. Shelled walnuts should be plump, meaty and crisp; shriveled nutmeats are past their prime. Walnuts in the shell can be stored in a cool, dry place up to 3 months. Shelled nutmeats should be refrigerated, tightly covered, up to 6 months. They can be frozen up to a year. Walnuts are delicious in a variety of sweet and savory dishes and baked goods. They're also used to make a fragrant, flavorful oil.

[edit] Production of Walnut

[edit] Buying Walnut

[edit] Walnut Variations

[edit] Preparing Walnut

[edit] Cooking Walnut

[edit] Storing Walnut

[edit] Walnut Nutrition

• Walnut Nutrient Charts

[edit] Walnut Nutritional Research

[edit] Walnut Recipes

Add a Walnut Recipe to Cookbookwiki:

Name of Walnut Recipe or Article	Add to Category
	Walnut Recipe Buying Walnut Article Walnut Nutritional Research Article Walnut Preparation Article Walnut Cooking Method Article

• Walnut Recipes
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[edit] Walnut Related Recipes

• Category Walnut