The bare bones of the plants we eat


Next: Walnuts

Scientific name – Juglans regia

Walnuts vary in their shape and size from large and ovoid to small and round as seen above.

One of the most versatile of nuts, the Walnut is used for a wide range of dishes, including pastries, ice cream, chocolates, breads, and stuffings, as well as being eaten as a plain nut. The green husks of the nut are used to flavour sweetened wines and liqueurs. The green nuts may be pickled and the oil expressed from the nuts is widely used in cooking, being rich in Omega-3 polyun- saturated linolenic acid. Immature nuts in their shells are preserved in vinegar and these pickled walnuts are extremely popular.