Originally grown in the empire of Persia, through trade and conquest it was the Romans that brought the walnut to France. Since about the 10th century it has been cultivated, and its medicinal and nutritional values were even peddled by the early doctors of antiquity.
In the Dordogne Valley four main varieties (Marbot, Corne, Granjean and Franquette) are grown and harvested. The delicious kernel of the walnut can be used in a multitude of ways. Fresh or dried, you can add them to a salad or combine them with Rocamadour goats cheese (a scrumptious combination). Roasted, dipped in sugar or chocolate, made into ice-cream or simply picked up from the ground and eaten there and then – fresh and delicious. It’s also remarkably good for you because this delectable nut is rich in fibre, Omega 3 and Omega 6, vitamins, magnesium, iron, phosphorus and manganese.