Postage and Packing only £6.50 for any size order!
£26.90
(Please note these plants are prohibited from entering the EU and NI)
The eye catching Walnut collection contains one of each plant in an 8cm pot.
Juglans microcarpa var major (syn. Juglans texana) - Arizona Walnut (20-30cm tall stem)
Smaller tree than the Black Walnut, this highly decorative tree will grow nicely in Britain with it being more drought tolerant (native in the US arid zones, down to Mexico). Finely composed leaves, fissured bark and its strawberry sized fruits with an edible nut makes it a valuable addition to your garden. It can in fact even be trained to a bonsai. The foliage turns deep yellow late Autumn adding vibrancy during the duller months. Not fussy to soil conditions and is hardy down to - 15C.
Juglans nigra - Black Walnut (30-40cm tall)
A very rarely offered walnut species, native to the Middle East. From late May-early June both female and male flowers appear. The female flowers appear in clusters where as the male flowers droop from the branches on 8-10cm long catkins. In the Autumn, the flowers turn to a green/brown plum-like fruit, this is where you will find a large brown nut. The green/brown coated nuts are very hard to break but the seed is edible on all species, however it has more of a bitter taste than the common walnut. They are extremely fast growers, not too fussy to soil conditions and have good drought and cold tolerance. The older trees develop more of a decorative display; they offer a spectacular yellow Autumn colouration.
Juglans cathayensis - Chinese Walnut (30-40cm tall)
Rarely offered walnut with elongated, thick coated but edible nuts, usually develops by bunches of three. The Chinese Walnut is a large tree with architectural foliage. It will fruit in the UK if positioned in full sun. It can withstand temperatures as low as -20C, and will grow fast in any fertile soil.
LEAVES DROPPED FOR THE WINTER.
The intended main use of this plant is to grow food for human consumption. We always recommend further research to learn the different ways in which the food source can be prepared and consumed.
