Skip to main content
A worldwide favorite for

9,000+ Years

Walnuts are the only nut containing an excellent source of alpha-linolenic acid (ALA), the plant-based omega-3 fatty acid1. Walnuts contain mostly monounsaturated and polyunsaturated fats, the same “good fats” you find in salmon, avocados and extra virgin olive oil.

Walnuts are commonly a staple in Mediterranean diets. As a nutrient-dense food, walnuts are an excellent addition to a balanced diet and can be certified by the American Heart Association’s Heart-Check mark2.

While many consumers associate walnuts with cooking and baking, they are also increasing in popularity as a snack nut. You can find these tasty treats in our culinary nut assortment, many of our deluxe mixed nut and better-for-you trail mix formulations, and even in our kettle glazed product line, which makes for an excellent salad topper.

For the History Buffs

Walnuts are the oldest tree nut, dating back to 7000 B.C. Their origin is traced back to Persia, where they were enjoyed by royalty. Traded along the Silk Road between Asia and the Middle East, walnuts spread in popularity and were propagated by English merchants who transported the product for trade around the world. For this reason, they became known as “English Walnuts” even though England has never grown walnuts commercially. Today, the Central Valley of California is the world’s premier growing region, accounting for 99% of the commercial supply in the U.S. and three-quarters of exports worldwide.

A Walnut’s Journey

Our walnuts originate from preferred growers and processors in the fertile soil of California’s Central Valley. Walnut production takes dedication and patience as it takes five to seven years for a walnut sapling to develop into a mature tree suitable for harvesting.

Most walnuts are grown on family-owned farms, passed down over multiple generations. Over 4,800 family farms produce California’s 600,000+ ton annual crop. Our walnuts are grown and processed under strict regulation of the California Walnut Board, the USDA and the US Food and Drug Administration.

Close-up of walnut half-in shell


The walnut harvest begins in late August, when the dry green hulls surrounding the walnut kernel begin to split, and continues until late November. Similar to the almond harvesting process, mechanical shakers vigorously shake each tree and thousands of walnuts fall to the orchard floor. They are then carefully swept into windrows, allowing mechanical harvesters to pick them up for cleaning and processing.

No part of the walnut goes to waste. Discarded shells are used as an energy source, as an abrasive and as a filler. Hulls are returned to the orchard soil, providing nutrients for the next growing season.


1. Nutrition source: National Nutrient Database for Standard Reference Legacy Release, SR Legacy, April 2019.
2. The California Walnut Board (