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Ophiognomonia clavigignenti-juglandacearum is a mitosporic fungus that causes the butternut canker, a lethal disease of butternut trees (Juglans cinerea). It is also known to parasitize other members of the genus Juglans on occasion, and very rarely other related trees including hickories .
This has led to its being planted as a replacement for butternuts in North America. The two species hybridise readily; the resulting hybrid Juglans x bixbyi (otherwise known as J. cinerea x ailantifolia or 'buartnut') is also resistant to canker and is likewise planted as a replacement for butternuts. Japanese walnut is distinguished from ...
Butternut hybridizes readily with Japanese walnut. The hybrid between butternut and the Japanese walnut is commonly known as the 'buartnut' and inherits Japanese walnut's resistance to the disease. Researchers are back-crossing butternut to buartnut, creating 'butter-buarts" which should have more butternut traits than buartnuts.
Butternut is a type of squash that takes about 110 days to mature. To start seeds indoors, plant them three weeks before the last frost in spring and grow in warm soil through the summer.
Whether you're a seasoned chef or a novice in the kitchen, this easy-to-follow recipe will make you fall in love with the rich, caramelized flavors of roasted whole butternut squash.
Butternut squash seeds are packed with fiber, protein, and nutrients including omega-3 fatty acids, beta-carotene, vitamin C, iron, calcium, and magnesium. A bonus: When roasted (or toasted), they ...
Walnut trees are any species of tree in the plant genus Juglans, the type genus of the family Juglandaceae, the seeds of which are referred to as walnuts.All species are deciduous trees, 10–40 metres (33–131 ft) tall, with pinnate leaves 200–900 millimetres (7.9–35.4 in), with 5–25 leaflets; the shoots have chambered pith, a character shared with the wingnuts (Pterocarya), but not ...
Level up your butternut squash soup with these chef-approved tricks. 1. Switch up your squash ... "Not only does this save you a ton of time, but the skins actually make the soup silkier." You can ...