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Peanuts


Peanut History
How They Grow
Runner Peanuts
Spanish Peanuts
Valencia Peanuts
Virginia Peanuts
Peanut Oil
Preparation
U.S. Standard

Peanut.jpg (40485 bytes)
Peanuts
 Arachis hypogaea  From South America not really a nut but legume; also called ground nuts, monkey nut, goober, earth almond, grass nut, earth pistachio, pindar, mandois, earth cacoa. 

Peanuts are planted after the last frost in April, when soil temperatures reach 65 to 70 Fahrenheit. The peanut itself is also the seed. Specially-grown and treated peanut kernels from the previous year's crop are planted two inches deep, approximately one to two inches apart in rows.

The peanut plant is unusual because it flowers above the ground, but fruits below the ground. Peanut seeds crack the soil about 10 days after planting and grow into a green oval-leafed plant about 18 inches tall. Delicate yellow flowers form on the plant about 40 days after planting. The flowers pollinate themselves, then the petals fall off as the peanut ovary begins to form.

This budding ovary, called a "peg," grows away from the plant on a vine and penetrates the soil.

There are four basic types of peanuts grown in the U.S.: Runner, Virginia, Spanish and Valencia.

Market Forms  Peanuts are available in the shell or shelled-fresh, roasted or roasted and salted, loose or in packages.

Serve  for snacks, as peanut oil, peanut butter, in cookies, as an icing, in confections and baking.

Complimentary Condiments and Flavors  Chocolate, bacon, jellies and jams, marmalade, butter, marshmallows, curries, chicken, pork.

* Information supplied by the  Peanut Advisory Board, 1025 Sugar Pike Way, Canton, GA  30115

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