Walnuts are one of the oldest sources of food known to man. The so-called European walnut is one of half a dozen species and is indigenous to Persia. The Phoenicians traded walnuts. The Romans sanctified them, naming them julgas regia in honour of Jupiter, their king.
The trees were introduced to Britain in the 16th century where they were called walnuts because, in the language of the day, "wal" meant "foreign".
Walnut trees flourish in temperate climates and start bearing nuts six to eight years after being planted and continue to produce for about a century.
In New Zealand, small green fruits arrive about January and before the inner shell is formed, they are often gathered to turn into ketchup or to pickle. The walnuts turn black and these vinegary morsels are excellent served with roasted pork or on antipasto platters with cheese.
We enjoy walnuts as nibbles, in salads, baking and desserts but in many European countries they are simmered with poultry, used as a stuffing or ground and turned into soups or sauces.
