Walnuts — Nutrients, Health Benefits, and Shopping Tips

Walnuts should be plump and have a uniform color, with shells that are intact. The nutmeat should be firm, not shriveled, and have a rich, earthy flavor typical of fresh walnuts.

Do not buy walnuts that smell rancid or have mold, as these are signs they are spoiled. Shriveled or soft walnuts should also be avoided, as they likely won't provide the desired texture or taste in culinary uses.

Walnuts should be stored in an airtight container in the refrigerator or freezer. Keeping them cold helps preserve their freshness and prevents them from becoming rancid.

Exposure to air and heat can cause walnuts to spoil quickly. Avoid storing them near strong-smelling foods, which can alter their flavor. Always ensure the container is tightly sealed to maintain freshness and prevent contamination.

Walnuts can last for 6-12 months when stored in an airtight container in a cool, dark place. For longer storage, walnuts can be refrigerated or frozen, where they can last up to 1-2 years. Proper storage helps prevent them from becoming rancid.

Leftover walnuts can be used in a variety of sweet and savory dishes. Chop them and add to salads, oatmeal, or yogurt for added crunch and flavor, or mix them into baked goods like cookies, bread, or muffins. Walnuts are also great when used as a topping for ice cream, pancakes, or waffles.

Use walnuts in a pesto by blending them with garlic, Parmesan, and olive oil, or mix them into a stuffing with breadcrumbs, herbs, and dried fruits. If you have a lot of walnuts, consider making a batch of candied walnuts by coating them in sugar and spices, then baking until caramelized. Walnuts can also be blended into a waldorf salad with apples, celery, and mayonnaise, or used as a crust for meats or fish. For a quick snack, enjoy walnuts on their own, or mix them into a trail mix with dried fruits and chocolate.