Walnuts are the edible seeds of trees in the genus Juglans, with the English or Persian walnut (Juglans regia) being the most widely cultivated variety worldwide. The nut sits inside a hard, ridged shell, which is itself enclosed in a green, fleshy husk on the tree. Walnuts have a distinctive rich, earthy flavour with mild bitterness from their thin skin.
Originating in Central Asia and the Mediterranean, walnuts have been cultivated for thousands of years and are now grown commercially on every inhabited continent. They are used extensively in baking, confectionery, salads, and as a snack. Walnut oil is also valued in cooking and cosmetics.
Australia has a small but growing walnut industry, concentrated in the temperate regions of New South Wales, Victoria, and Tasmania. Most walnuts sold in Australia are still imported, primarily from California, Chile, and China.
How it's produced
Walnut trees are grown in orchards and take several years to reach commercial production, but can then produce for decades. The trees require a temperate climate with cold winters to break dormancy and warm, dry summers for nut development. They are typically irrigated and managed with careful pruning to maintain productivity.
At harvest — usually in autumn — the green husks split open and the nuts are shaken from the trees mechanically. They are then dehusked, washed, and dried to reduce moisture content for storage. The drying process is critical to prevent mould. Walnuts are sold in-shell or shelled, with shelled walnuts sorted by size and quality before packaging.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Sources & methods →
Keeping it
In the freezer: about 720 days (from date of purchase).
In the fridge: 270–360 days (from date of purchase).
In the pantry: 14–28 days (from date of purchase).
Advice from Cubud’s own keeping notes — how to keep it, not a measured number.
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