Here are 9 facts you may not have known about Walnuts:
- Walnuts are the oldest known tree food and date back to 10,000 BC.
- English walnuts (aka: Persian walnuts) originate in Central Asia. They were introduced to California in the 1700’s.
- Walnuts were used in salads way back in the 17th-19th centuries.
- California commercially supplies 99% of the U.S. California is now responsible for 3/4 of the world trade of walnuts.
- Walnuts are only harvested once a year, between September and November.
- The Greeks called walnuts karyon, meaning “head,” because the shell resembles a human skull and the walnut kernel itself looks like a brain!
- Walnuts have always been considered important for their medicinal properties, including curing bad breath, reducing inflammation, and healing wounds. Nutritional benefits of walnuts have become well-known, especially their omega-3 fatty acid content.
- Walnuts are an excellent source of vitamin E. Vitamin E is a powerful lipid soluble antioxidant, required for maintaining the integrity of cell membrane of mucus membranes and skin by protecting it from harmful oxygen-free radicals.
- Walnuts may lower cholesterol, have antioxidant powers, provide stress relief and reduce blood pressure. Eating as few as six to seven walnuts a day could help scavenge almost all the disease causing free radicals from the human body.
So, candy these little dudes and have a feast, walnuts are good for you.
Get to know your food!
Here are 13 facts you may not have known about Pomegranates:
- Pomegranates are one of the oldest fruits.
- In the Ancient Greek mythology, the pomegranate was also known as the “fruit of the dead”
- It was cultivated in Egypt around the time of Moses and existed very early in India.
- The pomegranate was brought to China around 100 BC.
- The pomegranate is a native fruit of the Middle East. Its name in Latin means “apple with many seeds,” but it actually looks somewhat like a petrified tomato.
- The Romans called the pomegranate a Punic apple because it arrived in Italy by way of Carthage (Punic). Its Latin name is Punica granatum (Carthage seeds).
- Spanish settlers brought the pomegranate to the U.S. in 1769 according to some sources.
- Pomegranates grown in the US are available from September to December. (So, this explains why the plethora I have seen in the stores lately.)
- The edible fruit is a berry and is between a lemon and a grapefruit in size, 5–12 cm in diameter with rounded hexagonal shape, and has thick reddish skin.
- A mature pomegranate is about the size of a large orange.
- Pomegranates will make a metallic sound when tapped when ripe.
- Pomegranates can be stored for two months in the refrigerator.
- Pomegranate juice has antioxidants, nutrients, and dietary fibers necessary for overall health and for preventing potential diseases. The entire fruit can be utilized for your health, including the pomegranate peels and pomegranate extract! Practically nothing is wasted when a pomegranate is used to its full potential. (Click HERE to learn about the health benefits. There are just too many to mention!)
I had never even heard of a pomegranate, until I met David Spivey. He always talks about how he would eat them off a neighbors bush, long before they started talking about how healthy they are. I’ll never forget the time he tried to juice one in our kitchen in Virginia Beach. The white cabinets and ceiling had juice spots all over them. He’s so messy! 😉
Do you eat pomegranates? Do you like them?
Get to know your food!
Wow, we’ve hit 80,000 views!
I can’t believe it!! I started this blog over a year and a half ago as a way to focus my energy on staying smoke free. Since then, I have remained smoke free and this blog has become my new addiction. I am learning a lot of new things about cooking and blogging and still have lots to explore and learn. Most importantly, I have enjoyed making new friends and getting into some awesome discussions with some pretty cool folks about food, interesting stories, and memories. I have enjoyed every minute of it.
I appreciate your readership and support. I look forward to more exploring and sharing in the future. I hope that you continue to follow us as we continue to try to bring you recipes, kitchen tips, food facts and stories about life on the mountain.
I would also like to thank my husband. David contributes to this blog, but he has also had to put up with me trying to take pictures of food while he is either in the middle of cooking or right before he gets ready to eat a plate of food. He has been very helpful, and cooperative… well, maybe a little impatient, but that is ok! 😉
Thanks to all who stop by The Mountain Kitchen! I hope you will visit often or just stop by and say hello!
Constructive criticism is welcome and appreciated.
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