Greek: Acorn of God
The walnut belonging to the real hardwoods provides a wood of particular beauty that has been one of the preferred premium woods for centuries and across all time periods and styles. In many cases it is also classified as the most valuable wood ever among our native timber species.
Walnut wood is only very li9mited. Despite its high esteem, it has never found its way into the industry. Rather, it is a „forgotten“ tree species from a forestry point of view. The walnut is grown primarily for its nuts.If the trees are limbered, their wood falls as a by-product. . By far the largest walnut deposits in Europe are in France – in the Dordogne and Grenoble.
The trunk of the walnut consists of a cross section of dark heartwood and a narrow sapwood. The medium to heavy precious wood is easy to work. It has as a veneer a beautiful drawing and looks very solid with its dark brown texture.
The most valuable walnut wood comes from the roots of the tree. They are used for the production of veneers. Since walnut wood is one of the most exclusive native woods, high-quality products such as furniture for upscale interiors are made of walnut wood. Since walnut wood is easy to work with, it is also often used for smaller woodturnings and carvings such as checkerboard figures, plates, cans, candle holders or intarsia. In the automotive industry, walnut wood is a popular furnishing wood for upmarket car brands. Walnut is often used as a substitute for tropical wood.
If you are interested in getting a recipe for an amazing homemade walnut liquor – called NOCINO follow this link here.
RECIPE: HOMEMADE NOCINO WALNUT LIQUEUR
Instructions for making nocino, a spicy, sweet Italian walnut liqueur, made from green, undeveloped walnuts.
Nocino is an Italian liqueur made with unripe walnuts that are still soft in their green husks. It’s spicy, sweet, and slightly bitter, and delicious served drizzled over vanilla ice cream, or served on its own as an aperitif.
SOURCING GREEN WALNUTS
To make nocino, the first thing you will need to do is source some green walnuts! I’ve never seen green walnuts at any market. It may be easier to find a friend with a walnut tree.
The best time to make nocino is in late May or early June, when the shells have still not yet hardened inside the husks. If you wait too long, the walnuts are too hard to easily cut through and you need to quarter them to make nocino.
PROTECT YOUR HANDS AND CUTTING BOARD FROM WALNUT STAINS
Once you have your green walnuts, you’ll want to take care with them as you work with them for this (or any) recipe. Walnuts STAIN like a sharpie permanent marker.
You’ll cut into them and they’ll look pretty and white inside, but green walnuts secrete a juice that will stain anything it touches dark brown—your fingers, your cutting board, your clothing.
So, wear gloves when you cut into the walnuts and handle the cut pieces. Work on a cutting board that you don’t care if it stains. Wear an old t-shirt or clothes or an apron you don’t care about if it gets stained.
HOMEMADE NOCINO WALNUT LIQEURE RECIPE
The juice from the walnuts will permanently stain anything it touches, so I recommend that you wear gloves while cutting them. Wash down the cutting board as soon as you are done cutting the walnuts.
Some people are very sensitive to native black walnuts, so if you use black walnuts instead of English walnuts, be aware of any such allergies if serving to guests.
- 30 green English walnuts, early enough in the season so that they are easily cut with a knife
- 2 cinnamon sticks
- 5 whole cloves
- 1-inch piece of vanilla bean
- Zest of one lemon, cut into strips using a vegetable peeler
- 2 1/2 cups granulated sugar
- 1 liter vodka