The tasty, oily, and nutritious interior of the seed from either of three species; Juglans regia (English walnut), Juglans nigra (the smaller, more flavorful, but thicker shelled black walnut), or Juglans cinerea (fruit of the butternut tree, also known as white walnut tree), native to North America.
Walnuts have brown skinned kernels which looks like two halves of the brain
Selecting and Buying
Preparation and Use
Shelled walnuts can be opened with a nut cracker. They can be eaten raw or lightly roasted. It goes great as a snack or topping for pastries, desserts, or salads.
One can lessen the bitter taste of walnuts by blanching them for a minute or two, than draining and them in a medium warm oven. You can also lightly roast the walnuts then rub off the skins.
Conserving and Storing
Keep shelled walnuts tightly sealed and store refrigerated for up to 6 months or in your freezer for up to one year. In-shell walnuts will remain fresh for several months when stored in a cool, dry place. Do not shell until ready to use.