Walnut trees are the best trees in the garden across the world. Properly grown in the right soil, it can live a long life and produce a large number of nuts. Its wood is very popular for making cabinets. explanation : Walnut trees are wonderfully fast-growing trees that can live a long time. Adults with good weather and soil reach 30 meters at 100! Therefore, the walnut tree in particular should provide its place in the garden because, due to the phenomenon of biochemical interaction, it produces juggrons that prevent other plants from growing around it. His skin is light gray. Its relatively large leaves are complex maize. Male flowers droop in green catkins, and female flowers are usually paired at the ends of branches. The fruit is very rough. The fruit contains nuts called nuts, and inside them are almonds called nuts. The fruits ripen in autumn. It is the danger of spring frost that determines the northern boundary of their range. Walnut cultivation: Walnuts are very unpretentious and adaptable to many soils. However, it grows well on fresh siliceous clay or limestone, but without excess moisture. She tolerates temperatures well below her 20 degrees, but male kittens do not tolerate late frosts. So north of the Loire you need to find a sunny and windy place.
Walnut reproduction: The easiest way is with seeds, but the formation of fruit takes time. Grafting for faster fruiting and the presence of a clear selection of varieties. product: This is done in late September to early October in an attempt to clear the ground under the trees to facilitate harvesting. Some types: Noir Dani: The flowers are walnut oval, up to 35 mm in diameter, with a thin shell. ivory core. He is afraid of spring frosts. Walnut flan cut: Large, excellent fruit with thin, pointed skin, light pulp, and easily removed core. Very early fruiting, vigorous and resistant tree in all areas, late flowering (suitable for areas with cold springs).Tolerates limestone well. Paris Walnut: Bright walnut tree with slow budding. Excellent walnut. Small and round, with a hard shell. The white heart has a very delicate taste. The nut is the fruit of the Juglans regia walnut, which is a tree of the Juglans L. family of the Juglandaceae family. 
This tree is native to Eurasia. This plant is highly valued for its wood, which is highly valued in cabinet making, its bark, the pulp surrounding the pit, which is used for dyeing, its leaves and young branches, which are used as the base for the famous walnut wine. and It is also used for decoction, it is cultivated. And herbal teas and of course his fruits! In France, 4 types of walnuts are mainly grown: Marbot, Corne, Grandjean and Franquette. It is the latter that we recommend because of its sweet smell, strong nutty aroma with a touch of hazelnut and a very topical sweet taste. A frankette produced in the Dordogne is more bitter than Isère. Its buttery texture makes it a very popular nut. How do walnuts grow? Growing walnuts is called noculture. Walnut needs a temperate climate. Walnut groves, walnut orchards are located on the slopes of hills or at the bottom of the valley, protected from the winds and in a temperate climate. Since it can tolerate very low temperatures down to minus 30 degrees Celsius, it is afraid of drought, especially if it occurs between mid-June and mid-July, when the walnut is formed, and between mid-July and mid-August during the period, fall The formation of its water core should be moderate and regular to give beautiful fruits. 
Prefers rich clay-calcareous soils, but can tolerate acidic and calcareous soils. Walnut trees start fruiting at the age of 5 to 6 years and reach optimal productivity after 25 years and up to about 70 years. Walnuts are harvested in early autumn, when the shell has turned black and cracked. They then release the shell, ready to fall off. In the Frankett variety, harvesting occurs a little later. Harvesting is done with machines that shake the tree and others that pick the nuts from the ground. Mechanized harvesting resulted in significant time savings, which made it possible to speed up drying and improve the quality of the nuts. When nuts are dried in the sun or in ventilated dryers, approximately 50% of the production is used to crack the nuts to extract the kernels. The process is still sometimes done by hand, but more machines are used. Handwork requires great skill and long experience with knitwear, a kind of hammer, to master the correct force to break the shell without damaging the nut. To preserve all the qualities of the nut, shumage (an operation that allows you to separate the remains of the shell from the kernels, formerly called denoisillage) is done only by hand. This is a true Perigord tradition that involves families, friends and neighbors in a festive atmosphere during the long winter nights. This traditional knowledge is felt as less than 20% of the walnut kernels harvested in this region are damaged. Nowadays, no machine can match the skill and elegance of a human being!
Then an exact sorting is made according to the color and shape of the kernel. Then it goes through a cleaning stage in a separator, the purpose of which is to remove dust, scales or pieces of shell. Then they are steamed on racks by natural drying or with dry air conditioning at a temperature below 30°C. Water content less than 5%. The nuts are finally sized and then manually sorted before packaging. How to use walnut kernels in cooking? Nuts can be used fresh or dry. Using the core in the kitchen is very practical. In addition to saving time, the core has the advantage of long-term storage, as it has a low moisture content. Relationship between taste and vegetables Brains come to spruce up your mixed salads. He likes nuts, chicory, beetroot, green beans, celery, broccoli, marrows such as courgettes, mache or watercress. Relationship of flavors with meat Crushed nuts are mainly used to make breadcrumbs for poultry such as chicken or duck. But it goes well with something as exotic as fried chicken, where you've caramelized nuts with garlic, ginger, soy sauce, and sherry vinegar. The strain extends to duck breast tartare with figs.
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