Almond, Sweet – (Prunus dulcis)

Almond, Sweet – (Prunus dulcis)

Sweet Almond Tree (Prunus dulcis) - Botanical Profile, History, Benefits & Uses

Early in the year, around Valentine’s Day, almond trees sense the approaching spring and burst into bloom. Their graceful branches become adorned with a profusion of delicate pinkish-white flowers with dark centres—an enchanting display of nature’s divine grace.

Almond Blossom painting

Image by Brigitte Werner from Pixabay

Almonds in their shell, ripening on the tree

Image by Fernando Espí from Pixabay

Sweet Almond Tree – Habitat, Distribution and Climate

Sweet almond trees are native to the arid mountains of Central and Southwest Asia, ranging from the Tien Shan Mountains in western China to Turkestan, Kurdistan, Afghanistan, Iran, and Iraq—regions where wild relatives still grow.

They thrive in semi-arid Mediterranean climates with mild, moist winters and hot summers. The trees start to produce their velvety fruits within 3 to 6 years. (Gorawala, 2022)

Botanical Description

The sweet almond tree is a slow-growing, deciduous tree in the Prunus genus, closely related to apricots, peaches, and plums.

The trees can reach a height of 3-5 m. Their leaves resemble peach leaves: elongated, lanceolate and slightly serrated. The flowers, which in the warmer regions of the Mediterranean Basin can appear as early as the end of January, are delicate and beautiful 5-petaled pinkish-white blossoms with a darker centre and a splatter of stamens. Almond trees are self-incompatible and rely on honeybees for fertilisation. (Almond | Definition, Cultivation, Types, Nutrition, Uses, Nut, & Facts | Britannica, 2025)

Like its relatives, it produces a fruit containing a hard, woody stone that protects an oil-rich kernel. But unlike those fruity relatives, the endocarp or fleshy part is woody and offers no nourishment. The edible part is only the embryonic seed itself. The trees begin producing velvety fruits within 3 to 6 years. As the seeds mature, the outer skin splits open, exposing the woody ’nut’ inside. Technically, the almonds are drupes rather than true nuts. (Gorawala, 2022) Interestingly, the kernels of wild almond trees—and those of their botanical cousins—contain amygdalin, a cyanogenic glycoside that is highly toxic. (Jaszczak-Wilke et al., 2021)

The mystery of how sweet almonds were domesticated and lost this deadly poison remains unsolved.

Almonds’ Ancient Origin

Archaeological evidence suggests almonds were cultivated in the Middle East as early as the Bronze Age, but their importance as a major food source dates much further back in time. Remains of nut shells near pitted hammers and anvils found at Gesher Benot Ya’aqov (Israel) dated to the Pleistocene Era (780 000 b.c.e.) include the shells of wild almonds. But domesticated almonds are not recorded before the late Bronze Age (3000-2000 b.c.e.), at the dawn of agriculture in the Near East.

Almonds were found in the tomb of Tutankhamun (1325 b.c.e) and at Deir-el-Medina, a workmen’s village and home of the artisans involved in building the tombs in the Valley of the Kings during the 18th-20th Dynasties of the New Kingdom of Egypt (1550-1080 b.c.e.). Other significant archaeological sites that have yielded prehistoric remains of almonds are found in Crete: at the Neolithic level, underneath the palace at Knossos, and in the storerooms at Hagia Triada, a site associated with the Minoan culture that thrived during the Bronze Age.

Almonds in Biblical Times

When the Arabs conquered North Africa, they introduced Almonds to Tunisia and Morocco and Greek and Arab traders spread them throughout the Mediterranean along ancient trade routes. (Casas-Agustench et al., 2011)

Almonds and their precious oil were well-known in classical Greek and Roman times, long before the Christian era.

The Bible frequently refers to almonds and notes that they are one of the best fruit trees of the land of Canaan. Almonds, known as ‘shakad’ in Hebrew, carry great cultural and spiritual significance in the Jewish tradition. (Grieve, 1998)

‘Shaka’ means to wake, watch and be alert and vigilant. (Šāqaḏ Meaning – Hebrew Lexicon | Old Testament (KJV), n.d.) Twigs of almond blossom are still used to adorn the synagogues at important festivals. According to Mrs. Grieves, Aaron’s rod was an almond twig, and the nuts were chosen to decorate the golden candlestick used in the tabernacle. (Grieve, 1998)

Almonds from Roman Times to the Middle Ages

Almonds spread to northern Europe and even to the British Isles very early on, probably with the Romans, but were not cultivated there until the 16th century. (Grieve, 1998). They became an important item of trade in Europe and feature strongly in medieval recipes. In 1372, the Queen of France, Jeanne d’Evreux, was reported to have a hoard of 500 lb. of almonds in her storage. (Grieve, 1998)

By the Middle Ages, almonds and even almond milk were hugely popular, not just in southern Europe, where almonds grow, but all over Europe and the UK. Despite their high price tag, they feature in dozens of recipes. Even almond milk, far from being a modern invention, was probably invented in the context of religious taboos at Lent, when animal products were banned from the table.

At any rate, animal milk was reserved for children and for making cheese, so almond butter and milk readily replaced the dairy option – judging by the prolific mentions in medieval cookbooks. (Clarke, 500)

Almonds Spread to the Americas

Almonds were introduced to the Americas by Spanish Franciscan monks, first in Mexico and later to California, between 1769 and 1823. But when they abandoned their mission, the almond orchards died. The venture was revived in 1854, soon after California became a state of the Union. It did not take long for growers to learn about the specific needs of this valuable crop. Californian almonds are practically all descendants of the French varieties, Nonpareil, Non Plus Ultra and IXL and are grown successfully in the Central Valley. (History Of Almond Production, n.d.)

Almond orchard in flower

Almonds as a Commercial Crop and its Environmental Implications

Today, the leading almond-producing countries include the United States, China, Australia, Spain, and other Mediterranean regions. (Gorawala, 2022)

Commercial almond production is big business. Vast orchards cover thousands of hectares of almond trees. Because of climate change, prolonged droughts and pressure on water resources production have become challenging, making trees more vulnerable to pests, which increases the need for pesticides and herbicides, harming not only their intended victims but also the honey bees needed to pollinate the flowers. Of course, it does not stop there but continues through the food chain, affecting all insect-eating animals, especially birds. Last but not least, farmworkers, exposed to the Agro-poisons, and the local population, are affected not only by direct exposure but also via the groundwater, where herbicides and pesticides inevitably end up. Bees, stressed by Agro-chemicals and transport conditions (they are often ferried across the country for thousands of miles), are succumbing to colony collapse syndrome (CCD), a potentially existential threat to both, bees and their keepers (almost 3 million hives are rented to pollinate the Californian orchards alone). And, since almond trees are self-incompatible, they depend on bees for their survival, too.(Almond | Definition, Cultivation, Types, Nutrition, Uses, Nut, & Facts | Britannica, 2025), (An Unhealthy Alliance between Almonds and Honeybees, 2019)

 

Modern Research and Alternative Cultivation Models

Agricultural research teams are working to develop hybrids that are not dependent on bees, but these new varieties are not yet ready for commercialisation.

Traditional orchards in Europe and the Middle East are much smaller and family-owned. Harvest is frequently still done by hand. The commercial operations of the Agro-industry employ mechanical nut shakers to speed up the harvest. (Almond | Definition, Cultivation, Types, Nutrition, Uses, Nut, & Facts | Britannica, 2025)

There is a shadow side to almonds’ popularity. With the recent trend to replace dairy milk and butter with plant-based alternatives like almond milk, the pressure on the environment has risen exponentially. Almond milk is not an animal product, but it is not cruelty-free. Almond cultivation relies on honeybees for pollination. Commercially grown, non-organic almonds and their derivative products, such as almond milk, butter, marzipan and almond flour, are not sustainable choices.

Almonds in Regenerative Agricultural

There is hope. Some growers are adopting regenerative practices to lessen the industry’s environmental impact. They report higher yields while using fewer resources, an increase in organic matter, improved soil health and structure, and reduced water consumption. The results are healthier trees producing more resilient nuts – and happy bees.

Almond Nutrient Composition:

  • C16:0 Palmitic acid (5-9%)
  • C18:0 Stearic acid (1-3%)
  • C18:1 Oleic acid (48-88%)
  • C18:2 Linoleic acid (11-33%)

Key Nutrients: Vitamin E, K, Potassium, Magnesium, Calcium, Zinc

(Gorawala, 2022)

Almond Oil

Image by Rabbixel from Pixabay

Sweet Almond Nutritional Profile – Vitamins, Minerals and Health Benefits

Hippocrates (460-370 b.c.e.), the ‘father of medicine’, recorded the properties of Almonds in the ‘Corpus Hippocraticum’, describing them as ‘burning, but nutritious’. The Ancient Greeks used a categorisation system similar to the Ayurvedic teachings, the ‘humoural system’ that classified substances according to their essential nature and the elements. In this system, oily substances were regarded as fiery, hot and dry.

Ayurveda and Unani Medicine

In Ayurveda and Unani medicine, almonds are highly valued for their health benefits. They are believed to enhance brain function, improve skin health, and boost overall vitality, mirroring the cultural significance of almonds as symbols of wellness and nourishment.

Hildgegard von Bingen

Hildegard von Bingen also praised almonds highly. She suggested that those with a bad skin complexion and an ‘empty head’ would benefit from eating almonds regularly. (Hertzka & Strehlow, 2002)

Almonds are indeed highly beneficial. They contain many micro- and macronutrients, essential fatty acids, amino acids, vitamins and minerals. Studies have shown that despite their rich oil content of about 50%, they can modulate serum glucose, lipid and uric acid levels. They help to regulate body weight and protect against diabetes, obesity, metabolic syndrome, and cardiovascular diseases. Recent research also shows that almonds have a prebiotic effect, supporting beneficial gut-flora and protecting the digestive system against diseases like IBS. (Barreca et al., 2020)

 

Fresh almonds at the market

Almond Cuisine: Sweet and Savoury Dishes

Almonds are a delicious and healthy nuts, partly because of their nutrient-rich oil. The highly beneficial polyphenols, associated with almond’s prebiotic effect, are found in the skin. It is better not to blanch the almonds for maximum benefit, but it depends on the dish. Sometimes a finer texture is preferred. Almond skins are sometimes used as fibre in supplements or food additives.

 

Almond oil is relatively stable, and stored properly, it keeps for about one year. Organic almond oil is edible and very nutritious. The nuts themselves deliver additional benefits. They can be eaten raw, roasted or enjoyed as a creamy spread known as almond butter.

 

As we have seen, almond milk and butter were invented in the Middle Ages. Such products are currently experiencing a major renaissance, especially in the whole food sector. But apart from the recent almond milk revival, the nuts themselves are highly versatile and can be used in both, sweet and savoury dishes.

Sweet Almond dishes

Countless cakes, tarts, biscuits and puddings are made with almonds – but most importantly, they are the key ingredient in marzipan. Simple, but delicious, sugar or chocolate-coated almonds or candied almonds are traditional Christmas treats. In Mediterranean countries, almonds feature most prominently in Easter baking. Colomba di Pasqua is a traditional Italian Easter cake featuring almonds, and pastries known as Jesuits or Jesuits’ hats, triangular flaky puff pastry filled with frangipane and topped with flaked almonds, is popular in France. In India, Badam Kulfi, a type of ice cream, is made with condensed milk and almonds.

 

Savoury Almond dishes

Flaked almonds are used for decoration, but entire nuts or ground nuts are often incorporated as a more substantive ingredient. They are often included in Kormas (Indian and Pakistani cuisine), or can be part of the nut mixture of nut loaves in vegetarian cooking. Hickory smoked or roasted almonds make a healthy and nutritious snack and almond flour can be used in baking as a gluten-free alternative, to thicken sauces and stews. But, because almonds do not contain gluten, they cannot simply be exchanged 1:1 for regular wheat flour.

In Andalucia, Ajoblanco, a cold soup made with ground almonds, left-over bread, garlic, water and olive oil is a popular dish in the summer. Almond meal (more unblanched, coarsely ground almonds) makes an excellent alternative to bread crumbs or can be used in a half-and-half blend.

There are hundreds of recipes out there. A selection will be posted in recipe section of sacredearth.com soon.

 

Caution:

People susceptible to nut allergies should abstain from almonds and almond products. If you are allergic to peaches, you are more likely to react to almonds. Cross-reactivity with other tree nuts is also common. Symptoms can range from mild to severe and can even be fatal. Pollen allergy is only an issue in almond-producing regions. (Almond Allergy, n.d.)

 

Mould is a risk, since almonds can be attacked by aflatoxin-producing moulds, which are highly toxic and considered a potent carcinogen implicated in causing liver cancer. The EU has strict food testing standards and tests shipments of almonds both within the Union and from abroad.

(Aflatoxins in Food | EFSA, 2021)

Almond Oil  – Extraction Method Matters

Almond oil is edible, but only food-grade organic almond oil is recommended for culinary uses. Most conventional almond oil is extracted using solvents like hexane, removing much of its nutritional and therapeutic value. In contrast, organic, virgin cold-pressed almond oil is rich in essential nutrients, but this method produces lower yields, making it more expensive. (Roncero et al., 2016)

 

Butter cake
Image by Silvia from Pixabay
Candied almonds
Image by Silvia from Pixabay
Almond biscotti
Image by Jason Goh from Pixabay

Cosmetic Properties

Almond oil is a prized ingredient in natural cosmetics due to its:

  • Light texture
  • High stability from monounsaturated oleic acid
  • Smooth application with good slippage
  • Suitability for sensitive skin around the eyes

 

Almond Oil Uses – Skin, Hair Care and Therapeutic Applications

Nutrient-rich Almond oil is widely used in skin care preparations and as a base oil for therapeutic massages. Rich in vitamin E, potassium, magnesium, calcium, and zinc, it nourishes the skin and prevents damage caused by free radicals. Almond oil is recommended for sensitive and mature skin.

Pure, unrefined cold-pressed almond oil has a fine texture and a subtle, nutty fragrance. While relatively light, it does not immediately absorb into the skin, making it an excellent choice for massage oils. Its high proportion of monounsaturated oleic acid ensures oxidation resistance when stored properly. (Kusmirek, 2002)

Almond Oil Benefits and Uses

Traditional medical systems in China, India, Greece, and Persia valued almond oil for its remarkable moisturising and skin-care properties. It has been used to:

  • Prevent scarring
  • Soothe sun-damaged skin
  • Smooth mature skin
  • Reduce puffiness and wrinkles around the eyes
  • Relieve itching
  • Treat irritable skin conditions such as eczema, psoriasis, and dry, flaky skin (Ahmad, 2010)

Natural Body Care Applications

Almond oil’s soothing and emollient qualities make it suitable for all skin types. It is among the most widely used and sought-after base oils for natural cosmetics. Mixed with oat bran or ground almonds, it creates a nourishing and cleansing body scrub. (Bly, 2019) Additionally, it is a valuable additive in soap-making, contributing to a creamy, nourishing lather. Other uses include:

 

    • Body lotions and night creams
    • Skin-repair formulation
    • Soothing anti-inflammatory ointments
    • Body butters and lip balms
    • Hair-repair oil treatments
    • After-sun care lotions
    • Aromatherapy massage blends (Kusmirek, 2002)

 

Almond Tree in Flower

Image by Annette Meyer from Pixabay

Mythology

The beautiful, endearing almond tree features in many ancient stories, folklore and mythology, especially in Southern Europe and the Levant. It symbolises rebirth at the awakening of spring, undying hope, abundance, generosity, beauty, love, devotion, and inspiration. (Altman, 2000) In Greek mythology, the almond tree is associated with Jupiter and Gaia, Agdistis and Attis (Atsma, 2000) and is also linked to the tragic story of Phyllis and Demophon. 

References

  • Aflatoxins in food | EFSA. (2021, December 21). https://www.efsa.europa.eu/en/topics/topic/aflatoxins-food
  • Ahmad, Z. (2010). The uses and properties of almond oil. Complementary Therapies in Clinical Practice, 16(1), 10–12. https://doi.org/10.1016/j.ctcp.2009.06.015
  • Almond | Definition, Cultivation, Types, Nutrition, Uses, Nut, & Facts | Britannica. (2025, February 24). https://www.britannica.com/plant/almond
  • Almond Allergy. (n.d.). Retrieved 4 March 2025, from https://www.food-info.net/uk/intol/almond.htm
  • Altman, N. (2000). Sacred trees: Spirituality, wisdom & well-being. Sterling Pub.
  • An unhealthy alliance between almonds and honeybees. (2019, June 20). Food and Environment Reporting Network. https://thefern.org/2019/06/an-unhealthy-alliance-between-almonds-and-honeybees/
  • Barreca, D., Nabavi, S. M., Sureda, A., Rasekhian, M., Raciti, R., Silva, A. S., Annunziata, G., Arnone, A., Tenore, G. C., Süntar, İ., & Mandalari, G. (2020). Almonds (Prunus Dulcis Mill. D. A. Webb): A Source of Nutrients and Health-Promoting Compounds. Nutrients, 12(3), 672. https://doi.org/10.3390/nu12030672
  • Casas-Agustench, P., Salas-Huetos, A., & Salas-Salvadó, J. (2011). Mediterranean nuts: Origins, ancient medicinal benefits and symbolism. Public Health Nutrition, 14(12A), 2296–2301. https://doi.org/10.1017/S1368980011002540
  • Clarke, J. (500, 49:00). In the Middle Ages, the Upper Class Went Nuts for Almond Milk. Atlas Obscura. http://www.atlasobscura.com/articles/almond-milk-obsession-origins-middle-ages
  • Gorawala, P. (2022). Agricultural Research Updates. Volume 40 (1st ed). Nova Science Publishers, Incorporated.
  • Grieve, M. (1998). A modern herbal: The medicinal, culinary, cosmetic and economic properties, cultivation and folklore of herbs, grasses, fungi, shrubs & trees, with all their modern scientific uses. Tiger Books internat.
  • Hertzka, G., & Strehlow, W. (2002). Die Küchengeheimnisse der Hildegard-Medizin: Ratschläge und Erkenntnisse der heiligen Hildegard von Bingen über die Heilkraft unserer Nahrungsmittel (12. Aufl). Bauer.
  • History Of Almond Production. (n.d.). Retrieved 3 March 2025, from https://wholesalenutsanddriedfruit.com/history-of-almond-production/
  • Jaszczak-Wilke, E., Polkowska, Ż., Koprowski, M., Owsianik, K., Mitchell, A. E., & Bałczewski, P. (2021). Amygdalin: Toxicity, Anticancer Activity and Analytical Procedures for Its Determination in Plant Seeds. Molecules (Basel, Switzerland), 26(8), 2253. https://doi.org/10.3390/molecules26082253
  • Kusmirek, J. (2002). Liquid Sunshine—Vegetable Oils for Aromatherapy. Floramicus.
  • šāqaḏ Meaning—Hebrew Lexicon | Old Testament (KJV). (n.d.). Retrieved 3 March 2025, from https://www.biblestudytools.com/lexicons/hebrew/kjv/shaqad.html
Plant Profile: Walnut

Plant Profile: Walnut

Walnuts (Juglans regia)

It’s ‘nutty season’! (No, I don’t mean politics, in this case) I have was reminded of the fact by the intermittent popping noises coming from outside my window and by the mass of fuzzy hazelnut balls that are piling up on the front porch. These Turkish hazelnuts are plentiful, for sure, and easy to collect. But they are small and extremely tedious to crack. Thankfully, nature provides plentifully and these are not the only nut trees around. We also have some Walnut trees – English Walnuts, that is! Majestic to behold, Walnut trees, are among my favorite trees, and seeing them laden with nuts is a joy.

The ‘foreign tree’

Walnut trees (Juglans regia) are well integrated foreigners in our northern latitudes. Their home is in the warm, and fertile regions of south-east Europe, northern Greece, northern Italy, and France, where they are widely cultivated. Walnuts reached the ‘Low Countries’ north of the Alps in the pockets of Roman soldiers. But, it took several centuries before they really made themselves at home. Teutonic tribes, who gave them their name, apparently regarded them as an oddity, which is expressed in the name they gave the tree: ‘Walnut’ is derived from the Germanic word ‘welsh’, meaning foreign.

They did not reach Britain until the 16th-century and are only found in the warmer, southern parts. The Roman nut became known as the ‘English Walnut’, perhaps to distinguish it from the American walnut (Juglans nigra), or the Pecan nut (Carya illinoinensis). So, it seems this ‘foreigner’ has not only well adapted to its new home but has also been adopted by the locals, who think of it as one of their own.

A southerner in northern climes

Although in time walnuts adapted quite well to the much harsher northern climate, their southern origin becomes evident in spring. Despite the fact that they come into flower quite late (April), they remain vulnerable to late frosts, which can quickly ruin the prospects of a good harvest.

A generational tree

In previous centuries, walnut trees were considered so valuable that they were specifically itemized in the will. A productive grove could cover a good part of a family’s livelihood. But that aside, planting a walnut orchard was an investment in the future: walnut trees are slow to mature. Although they start to produce nuts from the tender age of 15 years, they don’t become fully productive until they have reached the age of thirty. A mature tree produces about 50kg of nuts per year.

The American Cousin

The American (Black) Walnut is quite a different fellow. They are native to the US and occur wild throughout the eastern United States. However, they are not as well-loved as the ‘English’ variety, since they have the rather unsocial habit of emitting a chemical from their roots that inhibits, and eventually kills other plants in its vicinity.  Besides, they are incredibly hard to shuck. People report placing them on their driveways and driving the truck over them in order to crack their shells. Crows & co have picked up on this trick. The birds strategically place nuts in the flow of traffic (e.g. at stoplights) in order to enlist our help in cracking the nuts.

Foraging

In a good year, a mature walnut tree is laden with nuts, which begin to fall in late September/early October, depending on your growing zone.

The nuts are covered by a hard, green hull that is exceedingly difficult to remove and besides, will stain your hands, clothes, and work surface.  Wear gloves, if you don’t want your hands to look like you have been chain-smoking. It is best to harvest the nuts when they are fully ripe, at which point the green cortex will split open to reveal the nut inside, or sometimes it disintegrates into a black mush, leaving the nut behind.

Remove the black stuff as much as possible. It is very high in tannin and can affect the quality of the nut inside. Once you have removed the outer cortex wash the nuts. Put them into a bucket of water. This will naturally separate the good ones from the rotten ones. Bad walnuts tend to float, while the good ones will sink.

After washing the nuts, you can either shuck them or dry and store them for later use. If dried and stored properly, walnuts can keep for a year. Shucking exposes them to oxygen, which will cause them to turn rancid more quickly, due to their high levels of unsaturated (as well as saturated) fats. Keep the nuts in a cool and dark place where there is no danger of worms or vermin looking for a free lunch.

American Walnuts are much harder to crack than English walnuts. It is said that soaking them in water for 8 hours prior to cracking makes the job much easier. For English Walnuts, this is not necessary. They readily succumb to the persuasive powers of an ordinary nutcracker. Black Walnuts need a more forceful treatment.

Walnuts are very rich in oil – 2 kg of nuts will yield about one liter of oil. which is considered a delicacy. It is not so easy to obtain from your foraged nuts, though. Native Americans are said to have boiled the nuts to extract the oil. But this also destroys some of their nutrients.

Walnut oil has a delicious nutty flavor and is excellent in salad dressings or home backing to impart a delicate nutty flavor.

Most of all, forager appreciate walnuts for their delicious ‘meat’, which can be used in both sweet and savory dishes. (see recipes below)

Medicinal uses

The soft kernel on the half-shell vaguely resembles a brain, surrounded by the protective cover of the cranium. The ancients took this likeness to mean that the nut must be good for the brain.  (according to the doctrine of signatures). Scientists have confirmed that walnuts are indeed beneficial for the brain. This is due to their nutrient content, and especially the omega-3 fatty acids (of which walnuts are a rich source). Omega-3 fatty acids support the body when it comes to dealing with stress and is said to help alleviate depression. (see https://www.health.harvard.edu/blog/omega-3-fatty-acids-for-mood-disorders-2018080314414)

Native Americans have used various parts of the tree, not just for food, but also as medicine. The leaves and root bark was used in anti-parasitic preparations and to treat skin diseases. The root bark is very astringent and makes a good anti-inflammatory wash that can be applied to herpes, eczema, and scrofula. Taken internally, it stops diarrhea, stays the flux, and dries up the flow of milk in nursing mothers.

Dyeing

The leaves repel insects and can be used as an ad hoc insecticide. The hulls, husks, leaves, and bark are all used as vegetable dyes to yield various colors ranging from yellow to dark brown or black.

Paints

The oil is drying and can be used in oil paints as an alternative to Linseed oil. Recently, powdered shells have been incorporated into new types of ‘designer paints’ to produce interesting textures or in-floor paints, to produce an anti-skidding effect.

walnuts

Recipes

Pickled Walnuts

If you want to pickle walnuts, you have to pick them while they are still green and hanging in the tree. They have to be in an unripe state so that the inner shell is still soft and hasn’t turned woody yet. Typically, they should be picked in June.

Prepare a brine: 6oz salt to 1 quart of water.

With the help of a long needle poke the walnuts all over (don’t remove the green hulls) and cover with the brine. Steep for about 1 week.

Drain, and repeat: cover with fresh brine for another week.

Drain again. Spread the walnuts on a tray and let the sun dry them. Turn them from time to time.

When the walnuts are dry and have turned black, fill them into pickling jars. (Kilner jars, mason jars))

Prepare a spiced vinegar with:

  • 1oz mixed peppercorns
  • 1oz allspice
  • ¾ inch ginger root (fresh)

Add some dried chilies or coriander seeds, if you like. Lightly crush the spices and place them into a muslin bag. Simmer the bag in the malt vinegar for 10 minutes. Then let the vinegar cool down before removing the spices. Pour the vinegar over the walnuts and make sure the liquid covers them. Close the jar tightly. Macerate for 6 – 8 weeks before tasting them.

Stuffing

Walnuts make an excellent stuffing for mushroom, marrows, or puff pastry parcels.

Ingredients:

  • 12 medium-size mushrooms caps
  • 1 tbs. olive oil
  • 1 tbs. butter
  • ½ cup finely chopped onion
  • 2 tbs. coarsely chopped walnuts
  • 1 garlic clove, peeled and minced
  • 5 ounces frozen spinach, thoroughly defrosted and squeezed to remove most of the liquid
  • 1 oz feta cheese, crumbled
  • 1 oz Gruyere cheese, crumbled
  • 2 tbs minced fresh dill
  • salt and freshly ground black pepper and nutmeg to taste

Method:

Preheat oven to 400° F. Clean the mushrooms and remove the stems.  In a small skillet, heat the olive oil and butter. Add the onion and cook over medium heat, cover and sauté until soft.

Add walnuts and cook for another minute. Add the spinach and stir continuously for about 5 minutes. Take off the heat and cool slightly. Stir in cheeses, dill, nutmeg, and salt and pepper, to taste.

In an oven-proof pan arrange the mushrooms, cavity side up. Plop a wallop of the spinach/walnut mixture into each mushroom cap and bake for 8 to 10 minutes or until the filling turns brown and the mushrooms are thoroughly heated.

Walnut Liqueur

In Italy and France, walnut liqueur is considered a regional specialty. ‘Nocino’ in Italian –  although there are many versions of the ‘original’ recipe. The idea is simple: macerate green, unripe walnuts in a blend of clear alcohol, (e.g. grain alcohol), and syrup.

Method

In June, when the Walnuts are still green and soft inside (traditionally on St. John’s Day=Midsummer), pick your nuts straight from the tree. Wash and quarter the nuts.

Remember to wear gloves!

Fill a large jar with the nuts and add some spices, such as a couple of cinnamon sticks and a few cloves and perhaps a vanilla bean. Chop up an organic, untreated lemon (or orange, if you prefer) and add to the mixture. Pour in about 1 ½ pound of sugar and cover with 3 liters of grain alcohol. Close the lid tightly and steep for about 6 weeks. Keep in a warm dark place.

Test the liquid and adjust to suit your taste. Strain through filter paper and bottle. Store in a cool place.

Green Walnuts preserved in Syrup – from Mrs. Grieves – A Modern Herbal

‘Take as many green Walnuts as you please, about the middle of July, try them all with a pin, if it goes easily through them they are fit for your purpose;

lay them in Water for nine days, washing and shifting them Morning and Night;

then boil them in water until they be a little Soft, lay them to drain;

then pierce them through with a Wooden Sciver, and in the hole put a Clove, and in some a bit of Cinnamon, and in some the rind of a Citron Candi’d:

then take the weight of your Nuts in Sugar, or a little more; make it into a syrup, in which boil your Nuts (skimming them) till they be tender;

then put them up in Gally potts, and cover them close.

When you lay them to drain, wipe them with a Course cloth to take off a thin green Skin. They are Cordial and Stomachal.’

– (From The Family Physician, ‘by Geo. Hartman, Phylo Chymist, who liv’d and Travell’d with the Honourable Sir Kenelm Digby, in several parts of Europe the space of Seven Years till he died.’)

Walnuts are incredibly versatile – even if they are not the star ingredient, they never fail to give a dish a refining note. I sprinkle them on salads or use them instead of pine nuts in a pesto blend. They are also fabulous in desserts and cakes.

Caution:

People who are allergic to nuts should stay away from walnuts and all products derived from them or containing them. Likewise, people who are scared of calories should treat this nut with respect. However, replacing some of your normal dietary fat with walnut oil can be a very wise choice as walnut oil has an excellent nutritional profile and can help to fight free radicals while lowering cholesterol levels. Walnuts are a good source of omega-3 and omega-6 fatty acids.

Always wear gloves when handling walnuts – especially as long as they are still green. And leave some for the wildlife – it is an important source of food to carry them through the winter.

wildlife

Foraging: Sweet Chestnuts (Castanea sativa)

Foraging: Sweet Chestnuts (Castanea sativa)

Nothing quite conjures up the magical atmosphere of autumn as the warm, sweet scent of roasted chestnuts. It immediately invokes images of bonfires and harvest feasts. When the days are getting shorter and there is that crisp little nip in the air, when the leaves turn bright in color and spread a thick carpet on the ground, when the earth smells musky and moist from the rain, the chestnut season is upon us.

Description

Sweet Chestnuts, which must not be confused with Horse Chestnuts, belong to the family of the Fagaceae, the Beech-Family, which comprises several genera and numerous species of trees with edible nuts, such as acorns and beechnuts.

They are at home in the temperate zone and shun excessively cold and wet regions. In Europe, their range extends as far north as southern England, but they are most comfortable in a Mediterranean climate, where they form quite extensive natural stands.

The North American native species (Castanea dentata) has largely been replaced by the Chinese species, which was imported in the early 1900s. Unfortunately, the imported trees were infected with a virulent blight that spread rampantly and wiped out almost the entire population of native Chestnut trees.

Sweet Chestnuts grow into beautiful tall trees, with elegant large, but slender leaves, with serrated margins. The leaves develop before the flowers appear in June. They form long golden-yellow catkins reminiscent of arboreal fireworks. The nuts develop in early autumn. They are protected by a very prickly outer shell (cortex). When the cortex splits it reveals two or three nutlets that are shaped like pixie-hats, with a pointed tip and tiny tuft of white hair. In natural stands, only one of the nuts develops fully.

Sweet Chestnut Flowers

Commercial Chestnuts are derived from a cultivated variety, in which the underdeveloped nutlets are missing altogether. The bulk of the commercial crop is grown in Italy, Spain, Portugal, and France, where chestnuts still play an important part in the traditional cuisine.

Foraging

If you are lucky enough to have a Chestnut tree in your neighborhood, the temptation to collect the very first nuts that fall to the ground in September is almost irresistible. But the early nuts are not yet fully ripe and are usually not worth the bother. It is better to wait for another couple of weeks. By October, the nuts are plump. The outer, bristly coats should be cracked open. Now it’s time to get busy, otherwise, the forest folk, the squirrels, and wild boar will beat you to it. The shells are really prickly, so thick rubber gloves come in handy. The easiest way to remove the cortex is by gently stepping on the nuts and rolling them around on the ground underfoot until the outer shell comes off by itself. Check the nuts for little holes. That would indicate that the worms are already feasting. Worms tend to be more of a problem after heavy rains or when the nuts have been lying on the ground for too long.

The most tedious part of the Chestnut harvest is not the collection, but the shelling. A fibrous membrane adheres to each nutlet beneath the shell. It clings to every crevice and cleft.

peeled chestnuts

There are several methods to remove this membrane, and the method of choice depends on how you intend to use the nuts.

But, regardless, the first step is to remove the outer husk. Cut a little cross on the bottom surface (of each nut. Without this precaution, they explode violently when being roasted. But even if you boil them, cutting the outer shell makes the process of shelling them and removing the membrane much easier.

To preserve Chestnuts for long-term storage you still need to shell them and to remove the inner membrane. Afterward, you can dry them quickly in the oven or dehydrator, to avoid mold. Once dehydrated, they need to be soaked in water prior to use. In France, a traditional method of curing the nuts was to spread them on the floor of a harvest hut and to smoke them for a period of time. Smoked nuts could be stored for up to a year.

Pan/Oven Method

Cut a cross on the flat side of each nut and place them in a heavy skillet. Add about half a teaspoon of butter per cup of chestnuts and roast at medium heat until the butter is melted. Put the pan in the oven at 475°F. After 10 – 15 minutes, remove the pan from the oven and take off the shells with a small sharp paring knife. It is a tedious process, but if done correctly, the inner skins will adhere to the outer shells, thus making the shelling process much easier.

Chestnuts are a wonderful, very nutritious wild food. Unlike most nuts, they are rich in both carbohydrates and proteins but contain very little fat and no cholesterol. This distinct composition has earned them their nicknames ‘l’arbre a pain’ in French, meaning ‘bread tree’ or the English equivalent, ‘the grain that grows on trees’. Their flavor and consistency are unique in that it lends itself very well to both sweet and savory dishes. A favorite is chestnut stuffing, but they can also be used in soups, nut loaves, cookies or desserts, or they can be ground into nut flour.

Recipes

 

Roasted Chestnuts

A simple and delicious way to enjoy Chestnuts is to simply roast them, either in the oven or on an open fire. In southern Europe, special chestnut roasting pans are used for this purpose, though they are not strictly necessary. They are basically frying pans that have holes on the bottom. But it is just as simple to roast the chestnuts in a regular pan. The important thing to remember is to make an incision on the bottom of each nut so that they don’t explode. Place in a pan and roast over a medium flame for about 15 min. The flavor is completely transformed by the process. Even if you intend to use them for other dishes, such as soups or stuffing, roasting them prior to any further processing is highly recommended. They also taste great straight from the pan or can be served with blue cheese and wine.

sweet chestnut roasting

Stuffing

Minced chestnuts are excellent as stuffing for birds, such as pheasants or goose. Roast onions and garlic, add boiled and minced chestnuts and rice along with chopped celery sticks and apples. Stir an egg into the mixture and season to taste, e.g. salt, thyme, sage, rosemary, mugwort. Add wholemeal flour, oats or wholemeal breadcrumbs until the mixture has the right consistency, neither too dry, nor too wet. Judge the amounts by the size of the bird.

Chestnut Loaf

The above-described stuffing can also be adjusted to make a nice chestnut loaf. The chestnuts can be mixed with other nuts, e.g. peanuts or walnuts. Mix roughly half and half nuts and rice, add grated or finely chopped vegetables, e.g. zucchinis, mushrooms, onions, and garlic either sautéed or raw, add an egg and flour until everything sticks together nicely. Season to taste. Fresh herbs such as thyme, rosemary, and a touch of sage are nice. Grease a bread pan and fill with the mixtures. Bake in the oven at about 375 degrees until a crust forms on the top and the dough no longer sticks when pricked with a wooden stick. Serve with steamed vegetables and mushroom sauce.

Glazed Chestnuts And Winter Vegetables

  • 2 large kumera (sweet potato)
  • 4 large parsnips
  • 4 small red onions, quartered
  • 12 whole garlic cloves, skin on
  • 1 tablespoon fresh rosemary leaves
  • 1 ½ cups peeled/blanched chestnuts
  • ½ cup maple syrup
  • ½ cup olive oil
  • salt, freshly ground black pepper

Cut kumara into large chunks. Cut parsnip in half lengthwise. Combine all ingredients in a baking dish; bake, uncovered in a hot oven (220°C) about 45 minutes or until the vegetables are tender and browned lightly. Turn gently halfway through cooking. Serves 6 to 8.

Curried Chestnut Soup

  • 1 large onion, finely chopped
  • 2 carrots, thinly sliced
  • 1 zucchini, chopped
  • 1 apple, grated
  • 1 cup mushrooms, sliced
  • 1 cup roasted chestnuts, minced
  • vegetable seasoning
  • ½ pint milk
  • ½ vegetable stock
  • 2 cloves garlic
  • Curry powder
  • Pinch cinnamon
  • Chilies to taste

Sauté the onions and carrots until the onions are soft. Add zucchini and apple. Continue to sauté and stir. Add mushrooms. Sprinkle 1 tablespoon of vegetable seasoning and a teaspoon of curry powder and a pinch of cinnamon into the vegetables and continue to stir. Add one pint of water. Bring to the boil and add the roasted and minced chestnuts. Stir continuously so as to avoid any of the ingredients sticking to the bottom. Press the garlic into the soup. Add 1/2 pint of vegetable stock and 1/2 pint of milk and simmer until all the vegetables are cooked. Season to taste with extra salt, coriander, cumin, and chilies. Adjust liquid level so the soup is creamy but not too thick. A tiny touch of honey can blend the flavors perfectly.

Baked Apples With Chestnut Stuffing

Roast the chestnuts as described above, shell and mince. Mix with raisins, sultanas, oats, and honey. Core the apples and fill the hole with the stuffing. Place on a cookie sheet and bake in the oven until the apples are soft. Serve with vanilla ice cream.

Chocolate Chestnut Mousse

Chestnuts combined with cocoa and amaretto make a perfect ending for a festive dinner.

  • 2 pounds of Chestnuts, peeled and cooked
  • 12 Tbs. of sugar or honey or to taste
  • 4 Tbs. of cocoa
  • 4 Tbs. of amaretto
  • 16 ounces whipping cream

Shell and peel chestnuts as described above. Boil until tender. Drain and add sugar or honey, cocoa, and Amaretto. Blend in a food processor until smooth. Beat whipping cream until stiff. Fold into the chestnut puree. Divide among dessert glasses. Chill. Decorate with whipped cream and chocolate shavings. Serves 10.

The mousse can also be used as a cake filling. Beware: it is very rich!

Sweet Chestnut-Cocoa Mousse