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Walnuts have been used by humankind for a long time, dating back at least to the time of ancient Babylonia, with fossilized accounts suggesting that we have been using the nut even longer than that. The walnut tree lives from 60 to 100 years and can reach up ti 60 feet in height. It produces a large nut that is rich in fatty acids. The ancient Greeks were the first to make significant improvements to the size and quality of the nut through the process of choice cultivation. The resulting trees were called Persian walnuts, which were then spread, thanks to the Romans, all over Europe and much of North Africa.

Later this walnut, with a thin shell and large meaty inside became known as the English Walnut, because of the British Empire’s stranglehold on the walnut trade throughout much of the latter have of the second Millennia. In the 1800’s, Franciscan monks introduced the English Walnut to California, which turned out to be the perfect breeding ground for the tree. Walnut Orchards spread rapidly and central California soon became the epicenter for the growing of these “mission walnuts”.  Today, Central California is responsible for 99% of all the English Walnuts grown in the United States and 65% of all the English Walnuts grown in the world today.

The Walnut is a very popular nut that is utilized in a wide array of culinary dishes from appetizers to desserts. It is used in salads, salad dressings, soups, and as garnish. It is cooked with meats  and added to creamed spinach. It is also used to make the ever popular dessert: baklava.

Another popular walnut tree is the Black Walnut, which is native to North America. It grows from England to Minnesota and extends its reach down to the Gulf of Mexico. The black walnut, which grows up to 60 feet tall and lives well past the century mark is prized more for its valuable timber then for its nuts which have thicker shells and scanter meat then its English Cousin.

Black walnuts are still harvested however and used in baking as well as ice cream and candy recipes. If soaked overnight, the nuts can be shelled easily in large pieces, and are known for their distinctive spicy, crunchy flavor.

Yulia Berry is an independent health researcher and author of the best selling e-books Aloe – Your Miracle Doctor and ‘Pharmacy in Vegetables’. She distributes a weekly newsletter regarding great home remedies and has written dozens of natural health articles published on hundreds of websites worldwide. Yulia Berry’s new ebook Unlocked Secrets of Curative Garlic to be released soon.

Article Source:http://www.articlesbase.com/nutrition-articles/nuts-about-the-walnut-1493106.html

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