Walnuts

Walnuts are common to both the New World and the Old World. The black walnut (Juglans nigra) is native to eastern North America. Black walnuts were consumed by Native Americans, but as the nuts are small, the yield is low, and black walnuts never became a major commercial crop. The black walnut is highly sought after as a hardwood and has become scarce. Old World walnuts (J. regia) were domesticated at a very early date, probably in central Asia. Walnuts have been found in many archaeological sites in Europe, Persia, and China. The Greeks and the Romans were fond of them. European (also called English) walnuts were brought to New England by early settlers. Franciscan missionaries from Spain also introduced walnuts to California in the eighteenth century. Walnuts have been made into ketchup and preserves, pressed for their oil, and made into candies, cakes, and cookies, including American favorites like fudge, penuche, Toll House cookies, and brownies. Green walnuts are made into vinegar, and the leaves of the tree have been used to make tea. California produces the vast majority of commercial walnuts, and the United States is the leading world producer of these popular nuts.