Juglans regia Chandler - Juglans regia

Juglans regia Chandler is a very productive variety of common walnut with medium to low vigour which bears fruit partly on lateral twigs and at the end of one-year-old branches. The tree produces from the age of 4-5 years. Its large-sized (34 to 36 mm (1in)), oblong walnuts contain kernels of very high quality, with excellent taste. Partially self-fertile variety.

Juglans regia or common walnut is part of the Juglandaceae family, it is a deciduous tree native to China, Iran and Southeast Europe. The Chandler variety was selected in California. It is a semi-erect tree that reaches about 7.50 metres (25 feet) high in 20 years and can reach up to 12 metres (39 feet) at maturity. Its spread is slightly less imposing, it can reach up to 10 metres (33 feet). In orchards, leave 8 metres (26 feet) between two trees. No planting is possible below its canopy as few plants can withstand its competition due to the production of juglone, an aromatic compound toxic to most plants.

Budding in this Chandler variety is quite early, buds open at the beginning of April. Insignificant flowers appear between April 15 and May 8, on lateral twigs and at the end of one-year-old branches. It is described as protandrous, meaning that male flowers mature slightly before female flowers. This explains the need to plant another walnut tree with slightly staggered flowering to ensure optimal pollination. Choose Ronde de Montignac, Franquette or Fernette for example. The walnut of the 'Chandler' variety is ready to harvest in October. The fruit is covered with a thick green skin that stains the fingers when broken. The shell can measure up to 362 mm (14in) in length. It is quite thin, with two firmly fused valves. The kernels represent up to 50% of the weight of the walnut and are very light in colour and easily detachable. They are extremely tasty fresh or dried. The foliage of the walnut turns yellow in autumn before falling.

To store your walnuts: remove them from their skin (wear gloves, as it strongly stains the fingers). First, let them dry in one or two layers in crates, in a dry place, turning 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 not too humid room (70% humidity).

In cooking: 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 to discover, based on walnuts. Green walnuts can also be harvested in June for the production of walnut wine.

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