Common Walnut Mayette - Juglans regia

Juglans regia 'Mayette' is an ancient variety of walnut, originating from Isère, moderately hardy, vigorous, productive, and partially self-fertile. It produces large, almost round walnuts. The shell, of medium thickness, is easy to crack. The light blond kernels are of excellent quality, with a fine texture and a sweet, tasty flavour. Harvesting takes place in mid-October, and the fruits can be eaten raw, roasted, dried, or used to make oil. Walnuts prefer a sunny exposure, in deep and rich, even limestone soil. It is a majestic tree, both fruit-bearing and ornamental, best suited for large spaces. 

Juglans regia, more commonly known as the Common Walnut or English Walnut or Persian Walnut, is a tree belonging to the Juglandaceae family. It is native to a vast region ranging from southeastern Europe to China. It is the origin of the main varieties cultivated in France, both for its walnuts and its high-quality wood. The 'Mayette' variety is native to Italy (Sicily) and is said to have been introduced to France by Mr. Mayet, a resident of Poliénas, near Tullins in Isère (France). 

Juglans regia 'Mayette' forms a large tree with a sturdy structure that can reach a height of 6 to 8 metres (20 to 26 feet), with a diameter of 5 to 7 metres (16 to 23 feet). Its spreading habit is well-suited for tall forms (on a stem). Its foliage consists of large leaves, 20 to 30cm (8 to 12in) long, alternate, with 5 to 9 lanceolate leaflets that are bright green and turn yellow in autumn before falling. The leaves of the walnut emit an aromatic odour when crushed, which can repel midges and mosquitoes. The flowering, which occurs quite late, takes place from mid-April to mid-May, usually avoiding frost. The male flowers appear in the form of yellow-green catkins, measuring 5 to 10cm (2 to 4in) in length, while the female flowers are rather inconspicuous. This variety is self-fertile, but the production can be improved by the presence of another walnut tree nearby for cross-pollination, thus increasing the number of fruits. 

Juglans regia 'Mayette' is a variety with average yield, slow to bear fruit (7 to 10 years), and abundant and regular fruiting.  However, it is quite susceptible to anthracnose and bacterial diseases. Around mid-October, the brou (green fleshy envelope of the walnut) bursts on the tree and drops the nuts to the ground. This variety produces large oval walnuts, almost round with a slight point, truncated at their base, measuring 3 to 4cm (1 to 2in) in length and 3cm (1in) in diameter.  The walnut can be consumed fresh immediately after picking, simply for pleasure or indulgence. When dried, it can be used in numerous recipes: desserts, pastries, salads, cheeses, etc. Roasted, it brings out its sweet flavor and intense aromas, while minimizing the bitterness of the fruit. It is also appreciated in the form of walnut oil. Green walnuts can also be harvested in June, on Saint John's Day, for making walnut wine.

Rich in magnesium, calcium, vitamins B and E, iron, minerals, and trace elements, walnuts are nutritionally valuable. They are rich in fibre, antioxidants, Omega-3, and fatty acids. Walnuts can be stored for 1 to 2 years by drying them on racks in a well-ventilated and dry space, at a temperature of 7 to 10°C (44.6 to 50°F).

In the category of nuts, the Common Walnut 'Mayette' forms a fairly large tree, best suited for large gardens and regions with mild winters. No planting is possible beneath its canopy, as few plants can tolerate its competition, due to the production of juglone, an aromatic compound toxic to most plants.