ORGANIC Walnut Kernels

The natural raw walnuts are organically grown and contain fibre. Walnuts can be enjoyed as a snack or used in bread and pastries. Half kernels make a delicious addition to salads, ice cream and desserts.

Origin and harvest

The walnut tree is one of the oldest trees, with a history dating back to 7,000 BC. Originally from Persia, walnuts travelled 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 took it to Germany, where it was originally called the Walchbaum. It was not until the 18th century that it became known as the walnut tree. The trees grow slowly and can reach a height of up to 20 metres.

The walnuts are harvested from mid-September to the end of October. When the nuts fall from the tree and their shells burst, they are ripe and ready to be collected. Properly dried and stored, they can be kept for many months. Only the brownish amber to whitish walnut kernel is eaten, which is surrounded by a light brown, hard shell.

Taste and use

Since the Romans brought walnuts from the Middle East to Germany, they have spread rapidly into our gardens and are now one of the most popular nuts. Walnuts are considered a delicacy, especially in autumn and at Christmas. The fruits of the tree, the walnut kernels, have a fine aroma and are particularly popular in this country for their mild, nutty flavour and can be used in many ways: raw as a snack, in trail mix, in muesli, in pastries and desserts, but also in savoury dishes such as bread, salad, with cheese or as a side dish with game. The flavour of the kernels can be enhanced by roasting them lightly in a pan without adding extra fat.

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

Walnuts in shell should be stored in a dry, cool, dark and well-ventilated place for several months. Shelled kernels should be sealed airtight - preferably in the refrigerator.