Pickled walnuts used in recipes, commonly cooked in beef dishes. Pickled walnuts are made from the fruit of both common walnut tree varieties: "Juglans regia", the Persian, royal, English or common walnut, and "Juglans nigra", the black or American walnut. The first stage is to pick the walnuts whilst they are still green and before the shells have set. Most recipes say that late June is about the best time to pick them. The soft walnuts are then soaked in brine (salt water) for at least ten days. The walnuts are then drained and left to dry in the air. Soaking the
Fruit tree propagation "Colt" rootstock. A newer rootstock, "Gisela 5", is slowly becoming available to gardeners and produces a tree 20% smaller than "Colt" and 45% smaller than "Mahaleb" and "Mazzard", making netting for bird protection much easier. Furthermore, German Nurseries Consortium (Consortium Deutscher Baumschulen — CDB®) is introducing across the EU their newest most dwarfing "Gisela 3" cherry rootstock that has 50% dwarfing qualities in comparison with "Mahaleb" and "Mazzard" and is 10% smaller still than "Gisela 5" rootstock. Plum rootstocks are often suitable for peaches, nectarines and apricots. They include: Many species of fruit, e.g., fig, olive, and pomegranate, are commonly