Below is a list of all known varieties for Walnut. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Black Walnut (Cultivar) - Emma K | A thin-shelled Black Walnut cultivar that cracks out easily, resulting in a high percentage of recoverable kernel. |
| Black Walnut (Cultivar) - Krasavitsa | A selection originating from Russia, known for its reliable production and kernels that separate easily from the shell. |
| Black Walnut (Cultivar) - Mintle | A smaller Black Walnut cultivar renowned among enthusiasts for having the best, strongest flavor. |
| Black Walnut (Cultivar) - Neal | A high-quality Black Walnut selection known for its large nut size and superior kernel recovery rate. |
| Black Walnut (Cultivar) - Neel No. 1 | A high-yielding cultivar of Black Walnut known for producing excellent quality kernels. |
| Black Walnut (Cultivar) - Sparrow | A top-rated Black Walnut cultivar known for high kernel yield and superior, rich flavor. |
| Black Walnut (Cultivar) - Thomas | A popular cultivar of **Black Walnut** (*Juglans nigra*) selected for its large nuts and ease of cracking. |
| Black Walnut (Juglans nigra) | A North American species with a hard, thick shell and a strong, robust, earthy flavor. |
| Black Walnut Flour | Milled from defatted black walnuts, possessing a highly pungent and distinctive earthy flavor. |
| Corzetti (Walnut Dough) | Medallions made with walnut flour, a classic pairing for Ligurian walnut sauce. |
| English Walnut (Carpathian) | The most common variety of walnut, known for its mild flavor and ridged shell; widely used in baking and snacking. |
| English Walnut (Juglans regia) | The most common commercial species; known for its thin shell, light color, and mild, buttery flavor. |
| English Walnut (Most Common) | A nut with a hard shell and a crinkled, meaty interior with a rich, slightly bitter flavor, a common ingredient in both sweet and savory dishes. |
| Franquette Walnut | A nut with a hard shell and a crinkled, meaty interior with a rich, slightly bitter flavor. |
| Hartley Walnut | A nut with a hard shell and a crinkled, meaty interior with a rich, slightly bitter flavor. |
| Heartnut (Juglans ailantifolia) | A Japanese/Korean species of walnut, recognized for its uniquely heart-shaped, easily extracted, mild kernel. |
| Lara Walnut | The Large Walnut Tree, Autumn Morning, Éragny is an oil on canvas painting by Camille Pissarro, from 1897. It is held in the Pushkin Museum, in Moscow. |
| Pansotti (Walnut Filling) | Traditional filling from Liguria, featuring a mixture of local herbs (preboggion) and ground walnuts. |
| Tulare Walnut | A nut with a hard shell and a crinkled, meaty interior with a rich, slightly bitter flavor. |
| Vina Walnut | A nut with a hard shell and a crinkled, meaty interior with a rich, slightly bitter flavor. |
| Walnut (Cultivar) - Chandler | The leading commercial English walnut, prized for its very high yield and exceptionally light-colored kernels. |
| Walnut (Cultivar) - Franquette | A traditional French cultivar, valued for its late-budding habit (protects against spring frost) and consistent quality. |
| Walnut (Cultivar) - G-139 (Garnet) | A specialty cultivar producing kernels with an attractive, naturally red or pink skin, used for premium decorative applications. |
| Walnut (Cultivar) - Hartley | A classic cultivar, valued for its distinctive triangular shape, often sold in-shell, but has a low kernel percentage. |
| Walnut (Cultivar) - Howard | A high-yield, mid-season cultivar known for producing large nuts with a light kernel color. |
| Walnut (Cultivar) - Livermore (Red Kernel) | The first patented red-kernel walnut cultivar, known for its deep red skin and unique appearance. |
| Walnut (Cultivar) - Scharsch | A German cultivar known for its very large size and high-quality kernels. |
| Walnut (Cultivar) - Serr | An early-maturing cultivar known for its large size, high kernel percentage, and light color. |
| Walnut (Cultivar) - Sexton | A high-yielding, late-blooming cultivar that is a popular alternative to Chandler in some growing regions. |
| Walnut (Cultivar) - Sunland | A vigorous cultivar known for very large nuts and excellent kernel quality, often used in California. |
| Walnut (Cultivar) - Tulare | A cultivar known for its high yields and large, uniform kernels that are easy to crack. |
| Walnut (Cultivar) - Vina | A very early-maturing cultivar with high productivity, often used for early market sales. |
| Walnut (Grade) - Combo Pieces | A mix of various sizes and colors of broken pieces; a cost-effective option for bulk use. |
| Walnut (Grade) - Extra Light Halves | The premium commercial grade for whole, unbroken halves with the lightest possible color. |
| Walnut (Grade) - Light Pieces | Broken pieces with a light color; the standard for baking where color is a factor. |
| Walnut (Grade) - Light Quarters | A commercial grading for small broken pieces of light-colored kernel; used when very fine pieces are required. |
| Walnut (Hybrid) - Paradox | A common hybrid (usually California Black x English Walnut) used primarily as a fast-growing rootstock, though it does produce small, edible nuts. |
| Walnut (Preparation) - Candied Walnuts | Walnut pieces coated in a hard, crystallized sugar syrup, used as a topping or snack. |
| Walnut (Product) - Walnut Butter | A smooth or chunky spread made from ground walnuts. |
| Walnut (Product) - Walnut Meal (Flour) | Finely ground walnuts, used as a gluten-free flour or filler in baked goods. |
| Walnut Ashley | A vigorous cultivar known for its very early maturity and high yields of light-colored kernels. |
| Walnut Chandler | The most widely planted English Walnut cultivar globally, known for its high yield, large size, and very light-colored kernel, which is prized by the market. |
| Walnut Fernor | A late-budding French cultivar, valued for its disease resistance and suitability for colder climates; produces large, good-quality kernels. |
| Walnut Franquette | A traditional, late-blooming French cultivar known for its consistent production of high-quality, well-sealed nuts. |
| Walnut Hartley | A traditional California cultivar known for its lateral-bearing habit and medium-sized, light-colored kernels. |
| Walnut Howard | A highly popular English Walnut cultivar known for its early bearing, lateral production, and high-quality, light-colored kernels. |
| Walnut Lara | A very productive French cultivar known for its small tree size (suitable for high-density planting) and good-quality kernels. |
| Walnut Meal (Coarse) | Coarsely ground walnut meal, often used as a direct texture component in baking rather than a binder. |
| Walnut Milk | Plant milk is a category of non-dairy beverages made from a water-based plant extract for flavoring and aroma. Nut milk is a subcategory made from nuts, while other plant milks may be created from grains, pseudocereals, legumes, seeds or endosperm. Plant-based milks are consumed as alternatives to dairy milk and provide similar qualities, such as a creamy mouthfeel, as well as a bland or palatable taste. Many are sweetened or flavored. |
| Walnut Oil (Cold Pressed) | Oil pressed from walnuts, known for its strong, slightly bitter flavor; best used in cold applications. |
| Walnut Serr | A productive English Walnut cultivar known for its good-sized, light-colored kernels and lateral bearing habit. |
| Walnut Vina | An early-maturing cultivar known for its high productivity and large, high-quality kernels; suitable for early harvest markets. |