Walnut Varietals

Below is a list of all known varietals for Walnut. Click on a varietal name to view more detailed information.

Varietal Name	Description	Soil Texture	pH Range	Organic Matter	Salinity Level	Hardiness Zone	Humidity
Black Walnut	A wild variety with a robust, earthy flavor and a harder shell, often used in desserts and specialty dishes.	Loamy Soil	6.6 - 7.3	Moderate (2% - 4%)	2 - 4	8A	High
Chandler Walnut	A large and smooth walnut variety, prized for its high yield and light-colored kernels.	Loamy Soil	6.6 - 7.3	Moderate (2% - 4%)	2 - 4	8A	High
English Walnut	The most common variety, known for its mild flavor and thin shell, used in baking, cooking, and snacking.	Loamy Soil	6.6 - 7.3	Moderate (2% - 4%)	2 - 4	8A	High
Franquette Walnut	A late-blooming French walnut variety, known for its rich flavor and high resistance to disease.	Loamy Soil	6.6 - 7.3	Moderate (2% - 4%)	2 - 4	8A	High
Hartley Walnut	An older variety of walnut with a mild flavor and a thinner shell, used in snacking and baking.	Loamy Soil	6.6 - 7.3	Moderate (2% - 4%)	2 - 4	8A	High
Howard Walnut	A popular commercial variety known for its light-colored nuts and smooth shells, often used in processed walnut products.	Loamy Soil	6.6 - 7.3	Moderate (2% - 4%)	2 - 4	8A	High
Lara Walnut	A European variety known for its smooth shell and rich, sweet flavor, often used in confectionery.	Loamy Soil	6.6 - 7.3	Moderate (2% - 4%)	2 - 4	8A	High
Serr Walnut	A California-bred walnut variety, prized for its large, smooth nuts and sweet flavor.	Loamy Soil	6.6 - 7.3	Moderate (2% - 4%)	2 - 4	8A	High
Tulare Walnut	A high-yielding variety with a bold flavor, often used for commercial processing.	Loamy Soil	6.6 - 7.3	Moderate (2% - 4%)	2 - 4	8A	High
Vina Walnut	A medium-sized walnut with a mild flavor, commonly used in snacks and baking.	Loamy Soil	6.6 - 7.3	Moderate (2% - 4%)	2 - 4	8A	High
White Walnut (Butternut)	A rarer species of walnut with a rich, buttery flavor, often used in gourmet recipes.	Loamy Soil	6.6 - 7.3	Moderate (2% - 4%)	2 - 4	8A	High