The nuts of all the species are edible, but the walnuts commonly available in stores
are from the Persian Walnut, the only species which has a large nut and thin shell. A
horticultural form selected for thin nut shells and hardiness in temperate zones is
sometimes known as the 'Carpathian' walnut. The nuts are rich in oil, and are widely
eaten both fresh and in cookery. Walnuts are also an excellent source of omega-3
fatty acids, and have been shown as helpful in lowering cholesterol. They need to be
kept dry and refrigerated to store well; in warm conditions they become rancid in a
few weeks, particularly after shelling.
Walnut nut husks are often used to create a rich yellow-brown to dark brown dye that
is used for dyeing fabric and for other purposes. When picking walnuts, the husks
should be handled wearing rubber gloves, to avoid dyeing one's fingers.
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