Walnut uses

We often think of ripe walnuts as a favorite holiday nut, used in baking or the festive nut bowl. But walnuts can be picked and used when they are green (unripe) or half-ripe.

Sour, green unripe walnuts can be made into jams, marmalade, ketchup and pickles.

Buying and storing walnuts

Although walnuts are available year-round, the best time to buy them is in October during the harvest, which runs from September through November.

— Store in-shell nuts away from sun and in a cool, dry place (under 50 degrees) for several months.

— Packaged shelled walnuts, good for a year if stored properly, should be kept in a sealed container in the freezer or on the top shelf (for lower humidity) in the refrigerator.

— Frozen shelled nuts can last up to two years.

Toasting walnuts

Toasting walnuts brings out their crunch and flavor, which can be further enhanced by adding dried or powdered spices.

To oven-toast, spread walnuts evenly on an ungreased baking sheet and toast in a 325 F oven for 8 to 12 minutes, depending on size. Check and toss nuts frequently to allow even cooking and prevent overcooking. (Walnuts darken as they toast and when out of oven.) Store in a sealed container in the refrigerator for up to 3 weeks.

Cracking walnuts

Do your walnuts break into tiny pieces when you crack the nuts with a nutcracker?

The best way to keep halves intact is to use a hammer. Stand the walnut on its pointy end and gently strike the top of the flat end on one half, perpendicular to the seam. Insert a knife into the seam and carefully work it around the nut to pull apart the shell.

When halved, notice how the nutmeat forms a heart shape as it sits inside the shell. No matter how you crack nuts, be sure to discard the bitter papery membrane between the nut halves.