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lb. walnuts

Nuts & SeedsThe walnut harvest occurs in autumn (September to November in the Northern Hemisphere), with peak availability September through December; dried and shelled walnuts remain available year-round from storage.

Walnuts are exceptional sources of plant-based omega-3 fatty acids (ALA) and contain significant amounts of polyphenol antioxidants, vitamin E, and minerals including manganese and copper. A one-ounce serving (approximately 14 halves) provides approximately 185 calories and 18.5 grams of fat, with nearly 2 grams of protein and 3.9 grams of carbohydrates.

About

Walnuts are the tree nuts of Juglans regia (English or Persian walnut) and related Juglans species, native to Central Asia and now cultivated worldwide, with California producing the majority of commercial supply. The kernel is enclosed in a hard, wrinkled shell and features a distinctive brain-like appearance with two lobes. Raw walnuts are pale ivory to tan in color with a slightly bitter, earthy flavor profile and high oil content (approximately 65% fat by weight). The most common varieties include the Chandler and Tulare cultivars. Walnuts possess a firm yet tender texture and are often characterized by their subtle astringency, which diminishes upon roasting.

The English walnut dominates culinary use, distinguished from the black walnut (Juglans nigra) native to North America, which is bitterer and harder to crack. Both contain high levels of alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid.

Culinary Uses

Walnuts function as both a staple ingredient and garnish across Mediterranean, Middle Eastern, and contemporary Western cuisines. They are ground into pastes and butters, incorporated into baked goods (breads, cookies, cakes), used as textural components in salads, and featured in savory dishes such as walnut-based sauces (notably in Turkish and Persian cooking). Roasted walnuts serve as appetizers or snacking nuts. In pastry work, they are chopped for toppings or finely ground for fillings and tortes. Walnuts pair well with dried fruits, chocolate, and bitter greens, and their oil is valued in vinaigrettes and finishing applications.

Forms & Preparations

Whole kernels — Raw or roasted halves or pieces, used for snacking, salads, and garnishing.
Chopped or crushed — Coarsely or finely broken pieces for incorporation into baked goods, toppings, and coating applications.
Ground or meal — Finely milled into a flour-like consistency for baking, pastes, and use as a binder.
Walnut butter — Ground into a smooth spread, used as a condiment or ingredient in sauces and dressings.
Walnut oil — Cold-pressed oil extracted from kernels, used for finishing dishes, vinaigrettes, and drizzling.
Roasted and salted — Heat-treated kernels with salt coating, primarily consumed as a snack or appetizer.