commonly used to make breads, confections,
and ice creams, but it’s difficult to extract
from the shell in large pieces and has been
largely ignored. Most still come from wild
trees in Missouri. Another American species,
the butternut (J. cinerea), is even less known,
but remarkable for its high protein content —
near 30% — and esteemed by enthusiasts as
among the tastiest nuts. The Japanese have an
indigenous walnut, J. ailantifolia, one of
whose varieties is the distinctively heart-
shaped heartnut.
Characteristics
of Other Oil-Rich Seeds
Flaxseed Flaxseed comes from plants native
to Eurasia, species of Linum and especially L.
usitatissimum, which have been used for more
than 7,000 years as a food and to make linen
fiber. The small, tough, reddish-brown seed is
about 35% oil and 30% protein, and has a