Common Walnut Fernor - Juglans regia

Juglans regia 'Fernor' is a variety of common walnut that is interesting for its moderate growth, its relatively late flowering which protects it from frost, and the qualities of its fruiting. This beautiful tree with an upright habit produces elongated nuts of medium size fairly quickly (around 6-7 years old), with a bumpy shell and well-sealed valves, which are good for storage. They protect very light-coloured kernels, with a sweet and slightly sugary flavour, of very good taste quality. The flowering, in May, is only partially self-fertile. Fruit production will be improved in the presence of another variety of walnut nearby.

Juglans regia, or common walnut, belongs to the Juglandaceae family and is a deciduous tree native to China, Iran, and Southeastern Europe. The 'Fernor' variety is a variety obtained by INRA at the Domaine de la Grande Ferrade, in Gironde. It is an upright tree that reaches about 7.50 metres (25 feet) in height in 20 years and can grow up to 15 metres (49 feet) at maturity. Its spread is slightly less imposing, reaching up to 10 metres (33 feet). However, in orchards, there are 8 metres (26 feet) between two trees. No planting is possible below its canopy, as few plants can withstand its competition, which is due to the production of juglone, an aromatic compound toxic to most plants.

Budburst in this 'Fernor' variety is quite late, with buds opening during the second half of April. The discreet flowering takes place in May, on the lateral twigs along the branches. It is classified as protandrous, meaning that the male flowers mature slightly before the female flowers. This explains the need to plant another walnut variety with a slightly offset flowering time to ensure optimal pollination of the female flowers. Choose, for example, 'Ronde de Montignac', 'Meylannaise', or 'Fernette'. The 'Fernor' walnut is ready for harvesting in October. The fruit is covered with a thick, green-coloured skin that stains the fingers when broken. The shell can measure up to 32mm (1in) in length. The kernels, which represent up to 44% of the weight of the nut, are tasty both fresh and dried. Expect five to seven years before your first harvest. The walnut foliage turns yellow in autumn before falling.

To store your walnuts: remove the skins (wear gloves, as they stain the fingers). First, let them dry in one or two layers in crates, in a dry place, stirring them occasionally, for 4 to 5 weeks. Then store your walnuts in a dark place, at a temperature between 7 and 10°C (44.6 and 50°F), in a room that is not too humid (70% humidity).

In the kitchen: you can enjoy walnut kernels in savoury salads (endive salad, with cheese, dried duck breasts...) or sweet salads (with winter fruits and raisins), or in pastries. There are many recipes from our regions to discover, based on walnuts. You can also harvest green walnuts in June, on Saint John's Day, to make walnut wine.

Walnut trees in general prefer fresh and deep but well-drained soils, as they dislike stagnant moisture. Once well-rooted in deep soil, they tolerate summer drought fairly well. A harsh winter can limit fruiting and weaken the tree.