The ninth day of Christmas – Christmas walnuts
A nutcracker favourite: why Christmas walnuts belong on your festive table
Crack open a little history, tradition, and nutrition this Christmas with the humble walnut – a festive favourite that’s been around for thousands of
years.
Walnuts are the oldest tree food known to man, dating back to 7000 B.C. The Romans called walnuts Juglans regia, ‘Jupiter’s royal acorn’. The Christmas walnuts we eat in December are called English walnuts (also known as Persian).
Why the different names? Early history indicates that English walnuts came from ancient Persia where they were reserved for royalty, but then they were discovered by English merchant marines, who transported the product for trade to ports around the world, and so they became known as ‘English Walnuts’.
In many parts of Europe, walnuts play a unique role in Christmas traditions. In Hungarian folklore, walnuts are believed to hold magical properties. On Christmas Eve, each family member would crack open a walnut and examine the nut inside. A clean, healthy walnut foretold a good year ahead, while a shrivelled or spoiled one was thought to signal misfortune or ill health.
Today, Christmas walnuts remain a British classic. Whether served alongside your cheeseboard or used in festive desserts, they add a rich, nutty depth to seasonal menus. And perhaps, for those who enjoy a touch of tradition, they can still offer a glimpse into the year to come.
Sustainability: a nut worth cracking
Although walnut harvesting involves a lot of heavy machinery – and thus considerable energy – walnut production is relatively sustainable as long as it’s organic. Organic walnut production does not pollute or damage the air, soil, water, or animals. In fact, research shows that, compared to almonds, Brazil nuts, cashews, chestnuts, peanuts, hazelnuts, pistachios, sesame seeds, and sunflower seeds, walnuts are one of the most sustainable nuts when considering carbon footprint, land use, and water use.
Walnuts were actually listed by Knorr and WWF in 2017 as one of their Future 50 Foods and selected based on their high nutritional value, relative environmental impact, flavour, accessibility, acceptability and affordability.
How nutritious are walnuts?
Walnuts contain polyunsaturated fat in the form of omega-3 and omega-6 fatty acids, including roughly 2.5 grams per ounce of alpha-linolenic acid (ALA). Omega-3s can also reduce the risk of heart disease.
A large study published in 2018 looked at health and dietary outcomes for over 200,000 participants, none of whom had heart disease at the start of
the study. After following them for 25 years, about 14,000 of the participants experienced coronary events (heart attacks and strokes). But those who ate at least one serving of walnuts per week had a 13-26% lower risk of heart disease.
Your Christmas walnuts are also high in B vitamins and are a rich source of minerals, including magnesium, phosphorus, and manganese. Of all the tree nuts, walnuts are antioxidant champions, with higher concentrations than any other commonly consumed tree nut.
The traditional doctrine of signatures is a belief that plants, minerals, or animals have visible characteristics, or signatures, that correspond to the human body part or ailment they can cure. Walnuts, which resemble brains, were believed to be beneficial for brain health. Is there any scientific truth in this? Well, a 2014 review article concluded that walnuts should be included in prevention strategies against cognitive decline and dementia. The phytochemical substances present in walnuts not only decrease oxidative stress and inflammation in brain cells but also boost communication between neurons, stimulate the formation of new neurons, and assist in the removal of harmful proteins associated with the development of dementia.
Try this brain-boosting loaf over Christmas!
Festive date and walnut loaf (Warning – contains nuts)
This classic cake is a perfect way to use up leftover walnuts, as well as dates, and offers a nostalgic treat…
Ingredients
- 125g unsalted butter, plus extra for greasing
- 200g soft pitted dates, roughly chopped
- ½ tsp bicarbonate of soda
- 150g light muscovado sugar
- 2 eggs
- 1 tsp baking powder
- 225g self-raising flour
- 100g walnuts, roughly chopped
- Pinch of sea salt
Equipment
- 2lb loaf tin
- Baking parchment
Method
- Preheat the oven to 180°C (160°C fan) / Gas mark 4. Grease a 2lb loaf tin and line it with baking parchment.
- In a large mixing bowl, combine the chopped dates, 5g butter, and ½ tsp bicarbonate of soda. Pour over 150ml of boiling water, stir gently to melt the butter, and leave to stand for 20 minutes until the dates are soft and the mixture has cooled slightly.
- Whisk the muscovado sugar into the cooled date mixture until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the baking powder, self-raising flour, and a pinch of sea salt until the batter is smooth and evenly mixed.
- Fold in three-quarters of the chopped walnuts, reserving the rest for the topping. Pour the batter into the prepared tin and scatter the remaining walnuts over the surface.
- Place in the oven and bake for 20 minutes. Then reduce the temperature to 170°C (150°C fan) / Gas mark 3, and continue baking for 45–50 minutes, or until the loaf is golden brown and a skewer inserted into the centre comes out clean.
- Let the loaf cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
For more festive inspiration, keep an eye out for the rest of our 12 Days of Christmas blogs arriving throughout December – a dive into every ingredient’s history, sustainability and nutrition, along with a delicious recipe …
Christmas bakes – stirring up tradition
01 December – smoked salmon
02 December – turkey
03 December – Brussels sprouts
04 December – parsnips
08 December – red cabbage
09 December – chestnuts
10 December – cranberries
11 December – dates
15 December – walnuts
16 December – clementines
17 December – cloves
18 December – cinnamon