ORGANIC Walnut kernels

The natural walnuts in raw food quality come from controlled organic cultivation and contain fiber. Walnuts can be enjoyed on their own as a snack or used in bread and pastries. The half kernels are particularly suitable as a tasty ingredient in salads and for garnishing ice cream and desserts.

Origin and harvest

Walnut trees are among the oldest trees, with a history dating back to 7,000 BC. Originally from Persia, the walnut traveled along trade routes to China, Central Asia, Greece and later to the Roman Empire. The Romans planted the walnut tree in their gardens and later brought it to Germany, where the tree was originally called the Walchbaum. It was not until the 18th century that it became the walnut tree. Trees grow slowly and can reach a height of up to 20 meters.

The walnuts are harvested from mid-September to the end of October. When the nuts fall from the tree and their shells burst open, they are ripe and can be collected. Well dried and properly stored, they can then be kept for many months. Only the brownish-amber to whitish walnut seed kernel, encased in the light brown, hard nutshell, is eaten.

Taste and use

Since the Romans brought walnuts from the Near East to Germany, they have spread rapidly in our domestic gardens and have now become one of the most popular types of nut. Walnuts are considered a delicacy, especially in the fall and at Christmas time. The fruits of the trees, the walnut kernels, have a fine aroma and are particularly popular in this country due to their mild, nutty taste and can be used in many ways: raw as a snack, in trail mix, with muesli, for pastries and desserts, but also for savory dishes such as bread, salad, with cheese or as a side dish for game meat. The aroma of the kernels can be intensified by lightly roasting them in a pan without adding any additional fat.

Walnut kernels are a valuable source of protein, fat, carbohydrates and vitamins. As a healthy snack between meals, they are ideal for a balanced diet.

Walnuts in their shells should be stored in a dry, cool, dark and airy place to keep for several months. Shelled kernels should be sealed airtight - preferably in the fridge.