- og = certified organically produced
- gf = gluten free
- v = vegan
- ft = fair trade
- st = stock item
- x = not splittable (whole case only)
Walnuts
Walnuts (genus Juglans) are plants in the family Juglandaceae. They are deciduous trees, 10-40 meters tall (about 30-130ft), with pinnate leaves 200-900mm long, with 5-25 leaflets; the shoots have chambered pith, a character shared with the wingnuts (Pterocarya) but not the hickories (Carya) in the same family. The 21 species in the genus range across the north temperate Old World from southeast Europe east to Japan, and more widely in the New World from southeast Canada west to California and south to Argentina. The Latin name, Juglans, derives from Jovis glans, "Jupiter's acorn": figuratively, a nut fit for a god. The nuts of all the species are edible, but the walnuts commonly available in shops are from the common walnut, the only species which has a large nut and thin shell. A horticultural form selected for thin nut shells and hardiness in temperate zones is sometimes known as the 'Carpathian' walnut. The nuts are rich in oil, and are widely eaten both fresh and in cookery. Walnut oil is expensive and consequently is used sparingly; most often in salad dressing. Walnuts are also an excellent source of Omega-3 fatty acids, and have been shown as helpful in lowering cholesterol. They need to be kept dry and refrigerated to store well; in warm conditions they become rancid in a few weeks, particularly after shelling. Oil paint often employs walnut oil as an effective binding medium, known for its clear, glossy consistency and non to toxicity. Two-thirds of the world export market is grown in California's Central Valley and in Coastal Valleys. Over 30 varieties are grown there, but Chandler and Hartley account for over half of total production. According to one source "One ounce of black walnut has 16.7 grams of total fat and .57 grams of Omega 3's. One ounce of English walnuts has 18.5 grams of total fat and 2.6 grams of Omega 3's."
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