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.
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