Walnut
History of Walnuts
Walnut (its meat) is one of the oldest foodstuff in the world. In Périgord, France, petrified nutshells have been discovered at archaeological sites proving that they were roasted as early as in the neolithic period, i.e. over 8,000 years ago.
The Chaldeans in Mesopotamia around the year 2,000 B.C. left a record on clay tablets which proves cultivation of walnuts in the famous Hanging Gardens of Babylon (also known as Gardens of Queen Semiramis). Various other artifacts from the era confirm consummation and popularity of walnuts.
Walnuts can also be found in Greek mythology, namely in the legend of Goddess Karya and God Dionysus who fell in love with her. Karya suddenly dies and Dionysus is badly touched by the loss. As he has no power to bring her back to life, he changes her into a walnut-tree. Goddess Artemis brought the tragic news to her father who had a temple built in her memory with pillars made of wood in a shape of a young woman. Karya means a walnut-tree (see some other nuts´ Latin names).
Numerous names for walnut trees and walnuts came down to the present time from the ancient Rome. Juglans regia – European walnut, nux juglandes (walnut meat). The word „nut“ itself is derived from Latin „nux“ or „nucleus“ (a fruit with a hard shell) which was probably derived from „nox“ (night) – due to dark walnut juice which used to be used for wool dyeing.
Cultivation of Walnuts
On average, it takes 4 years from planting a tree to the first harvest. It is vitally important to cultivate attentively each tree in all stages of its growth – from pruning, spraying and fertilization up to irrigation – these are prerequisites for a harvest of expected quality and quantity. A tree can yield for about a hundred years.
At the end of August walnut-trees are usually heavy with nuts protected by a thick green skin. The harvest starts at the end of August when the skins burst as a sign that the walnuts are ready to be picked. There are various harvesting methods depending on an orchard size, equipment available and manpower availability. Harvesting period usually lasts till early November.
Walnuts have variable colour – from very light to dark yellow – which is also partly caused by variety. The differences in colour depend some other factors, though. Nevertheless, it is possible to find both light and dark walnuts on one tree or in the same orchard. Generally, e.g. in baking industry the lighter grades are preferred as they look better, on the other side the companies making ice-cream prefer the darker ones, especially for their better taste and contrast with the colour of their ice-creams.
Drying of Walnuts
Depending on the automation level available walnuts are dried either mechanically, i.e. by hot air, or of themselves - spread in well ventilated stores or in the sun. The target moisture content is approximately 8%. Treated this way walnuts will not get mildewed nor infested which might destroy quality nuts.
Points of interest
Walnuts contain so-called „healthy fat“ containing essential omega-3 fatty acids. High consumption of these important fatty acids provides a good prevention of cardiovascular diseases. Common types of diet recommend including the fats contained in walnuts into the nutriment. Human body generally needs fat, it is important, though, to provide it „the right“ one.
Furthermore, walnuts are a highly energy-loaded food which makes a man feel full and replete. Should you include walnuts into your diet, while monitoring your calories, you can experience really interesting results!!
Walnuts contain a wide range of nutritive substances including vitamins and minerals as vitamin E, B1, B6, folic acid salt, magnesium, copper and zinc. They are a source of proteins which are scarce in saturated fats and they do not contain any cholesterol.
Many of us are familiar with the home-made liquor – walnut liquor – (a recipe can be found at e.g. http://www.labuznik.com; http://recepty.atlas.cz) which is made of unripe, green walnuts with a soft shell.
| Calories | 650 kcal |
| Proteins | 15 g |
| Saturated | fats 6 g |
| Simple unsaturated fats | 9 g |
| Semi-unsaturated fats | 47 g |
| Carbohydrates | 14 g |
| Pulps | 7 g |
| Selenium | 4.90 µg |
| Phosphorus | 346 mg |
| Magnesium | 158 mg |
| Natrium | 2 mg |
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